Monday, May 24, 2010

Potato soup tastes good.

When Mary and I were doing our first uncoordinated batches of shopping before getting to the apartment, we both decided to be health-conscious and get some fresh produce. I bought some terrible apples and two bags of carrots, because I like carrots. Mary bought a bag of carrots too. So we have a lot of carrots in our apartment right now.

And while that's better than having a lot of, say, brussels sprouts or limburger cheese, it does present a special problem:

Q. What do you do with tons of carrots?
A. Potato soup. No, really.

Here's a sort of recipe* for what we did:

Here's what we used:
4 potatoes, scrubbed and unpeeled**, 3 cut up into dinky little pieces and one cut into larger cubes for a variety of textures
3-4 carrots, chopped into little skinny cylinders (except one of the carrots was left in slightly larger pieces; same idea as the potatoes)
olive oil
minced garlic
ground garlic (basically, garlic powder)
1/4 of an onion, peeled and chopped up
dried sage
dried basil
a little chicken bouillon (I feel guilty about this; I am a bad vegetarian; also, it was probably unnecessary.)
1 tablespoon of butter
a couple of coarsely chopped leaves from our Charlie Brown Rosemary plant

And here's what we did:

We sauteed the garlic and onion in the olive oil. I'm fairly confident that every delicious thing I have ever eaten began this way. Then we threw in some salt and pepper.

Next, we added the copped potatoes and carrots and sauteed them for a few minutes so they would get a head start on the cooking process.

Then we covered all that with water and put it back on the heat to happily boil away, and we added a bunch of spices and the butter.

Intermissioniary comment on spices: Like I said, we didn't really measure how much we used of everything. The only thing we might have used too much of was the chicken bouillon, but probably not. We kept adding seasoning as the soup cooked because as the potatoes broke down, the surface area of the soup increased and we needed more seasonings to balance that out. Especially with the herbs and black pepper, it's hard to overdo it. We really went to town with those.

Okay, then we let everything boil together for probably 30 minutes. The potatoes and carrots broke down to make a thick, creamy, slightly chunky soup. It got a little bit of a kick from the black pepper and a warm, smoky flavor from the sage.

*I say sort of recipe because we didn't write any of this down, and we made it 24 hours ago and I don't remember it perfectly. But whatever.
**Why unpeeled? a) The peel of a potato is where all the nutrition is, including a ton of potassium, b) chunks of potato skin in thick potato soup actually taste pretty neat, c) we're lazy, d) we don't have a potato peeler, or e) all of the above. The right answer is e.
***We use fresh-ground pepper. It's shockingly better than the wimpy pre-ground stuff.

It was good. It would have been better if it hadn't been 90 degrees outside. There's not much else to say.

For dessert, we had some chocolate chip cookies that we made the night before, and we spooned vanilla ice cream onto them to make ice cream sandwiches and froze them for a bit before eating them. It was really easy and stupid, but also tasty.

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