Saturday, November 27th, 2010 - Potato and Leek Soup

http://simplyrecipes.com/recipes/potato_leek_soup/

INGREDIENTS

• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

METHOD

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Serves 4-6.

I meant to make another soup recipe, but I couldn't find all the ingredients and I had already bought a leek, so this was the only other thing I could think to make.  I don't have a blender right now, so I didn't blend anything and I didn't have any fresh spices.

This was kind of bland.  If I try it again, I will need to add more things, or maybe the blending will make it different.

Tuesday, Nov. 23rd, 2010 - Pea and Zucchini Pasta

Recipe: http://www.marthastewart.com/recipe/spaghetti-with-peas-and-zucchini-ribbons?backto=true&backtourl=/photogallery/zucchini#slide_45

We did not like the sauce this recipe created for the pasta.  Plain yogurt is sour, I really need to learn my lesson and not ever consume it again.  The vegetables were good though and it was a nice change from just the usual tomato-based sauce, but maybe use heavy whipping cream next time?

Sunday, November 21st, 2010 - Bean and Pasta Soup

Recipe: http://uktv.co.uk/food/recipe/aid/630243

Verdict:  This was okay.  I can't remember what pasta soups are supposed to taste like, but it was not bad tasting.  They sell these kinds of beans here in Zurich, so I can either keep working on this soup recipe or try some other recipe with these beans.  We didn't have carrots so I didn't add the, but I wonder how they would taste with them.

Wednesday, November 17th, 2010 - Simple Corn Chowder

My recipe is based off of this one: http://simplyrecipes.com/recipes/corn_chowder/, but I just made do with what I had here, so this is what I did:

Simple Corn Chowder

Serves 2

1 tbsp. butter

1/2 small yellow onion, chopped

1 large carrot, chopped (about 1 cup)

1 celery stalk, chopped (about 1/2 cup)

1 cup canned corn

3 ½ cups milk, whole or low fat

1 cup potatoes (3 or 4 fingerling potatoes), peeled and diced

½ tsp. Italian seasoning

1.     In a large stockpot, melt the butter over medium heat.   Sauté the onion, carrots, and celery in the butter for 5 – 6 minutes. 

2.     Reduce the heat; add milk and simmer covered for 5 minutes.

3.     Raise the heat; add potatoes, seasoning, salt and pepper to taste.  Let soup boil for 15 minutes.

4.     Reduce heat and add canned corn, then simmer for 5 more minutes.