Thursday, October 29, 2009

Potato Carrot Corn Soup

It has been snowing incessantly since yesterday. Its surprising since its not even November and it looks like winter has made its announcement. Early announcement. I have never seen such an early snowstorm. But then again this is a different year. A lot of things have happened, a new turn in my life, a move.

About 7000 ft above sea level here and its cold, cold, cold..

So I think its time for some soup and hot bread. I have lots of potatoes in my fridge, so what better than a warm comforting bowl of potato soup?

1 cup chopped carrots
1/2 yellow onion
3-4 garlic pods
3 russet potatoes
1 cup white corn
2 tbsp olive oil
vegetable stock (optional)
handful of parsley

I like to make my soups in a dutch oven, very conducive to slow cooking for a long time. Fry the onions in the oil, when the onions turn golden, add the carrots and garlic. Add a little salt and freshly ground pepper. When the carrots soften, add water, then potatoes.
When the potatoes are cooked, I used a hand blender in the pot to blend the ingredients. Then add some more water/vegetable stock, add the parsley and the corn and salt to taste.
Add cream if you like before you serve. I added lots of cracked pepper.

Hmm, tastes great with warm bread.

A wonderful treatment for the cold blues.