the halloween count
Oct. 31st, 2005 09:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
same_skyTrick Or Treaters 2005
Total Count: 0
At least we bought candy that we like. ;)
In other news, go read Mosaic Minds, which is now at its fifteenth issue. I read less than usual this month so I don't have any specific recommendations.
The soup I made for dinner is possibly the best soup that either of us have ever had. Really, really good. (My alterations included using less mustard (and not Dijon cause we don't have any) and cayenne instead of tabasco.) I have never been a big fan of vegetable soup because I don't care too much for tomato, but basing it on chicken broth and cheese and wine, now I can get on board for that.
Cheddar Vegetable Soup
Recipe courtesy of Gourmet Magazine
3 tablespoons unsalted butter
1 large onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1/4 cup plus 2 tablespoon all-purpose flour
1 cup dry white wine
6 cups chicken broth
2 medium potatoes, peeled and diced
1 to 1 1/2 cups half-n-half
1 cup steamed broccoli florets
3 to 4 cups coarsely grated extra-sharp Cheddar
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
1 tablespoon Dijon-style mustard
Tabasco, to taste
1. In a large heavy pot melt the butter over moderately high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender.
2. Add the flour and stir to coat, cooking for another minute.
3. Stir in the white wine and stir to combine. Stir in chicken broth and bring to a simmer. Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender.
4. Stir in 1 cup of the half-n-half.
5. Stir in the broccoli and reduce heat to moderately low. Add the Cheddar a handful at a time, stirring after each handful until melted. Do not allow soup to boil. If soup is too thick, stir in additional half-n-half to achieve desired consistency.
6. Season soup with nutmeg, salt, pepper, mustard and Tabasco.
Yield: 4 to 6 servings
Total Count: 0
At least we bought candy that we like. ;)
In other news, go read Mosaic Minds, which is now at its fifteenth issue. I read less than usual this month so I don't have any specific recommendations.
The soup I made for dinner is possibly the best soup that either of us have ever had. Really, really good. (My alterations included using less mustard (and not Dijon cause we don't have any) and cayenne instead of tabasco.) I have never been a big fan of vegetable soup because I don't care too much for tomato, but basing it on chicken broth and cheese and wine, now I can get on board for that.
Cheddar Vegetable Soup
Recipe courtesy of Gourmet Magazine
3 tablespoons unsalted butter
1 large onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1/4 cup plus 2 tablespoon all-purpose flour
1 cup dry white wine
6 cups chicken broth
2 medium potatoes, peeled and diced
1 to 1 1/2 cups half-n-half
1 cup steamed broccoli florets
3 to 4 cups coarsely grated extra-sharp Cheddar
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
1 tablespoon Dijon-style mustard
Tabasco, to taste
1. In a large heavy pot melt the butter over moderately high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender.
2. Add the flour and stir to coat, cooking for another minute.
3. Stir in the white wine and stir to combine. Stir in chicken broth and bring to a simmer. Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender.
4. Stir in 1 cup of the half-n-half.
5. Stir in the broccoli and reduce heat to moderately low. Add the Cheddar a handful at a time, stirring after each handful until melted. Do not allow soup to boil. If soup is too thick, stir in additional half-n-half to achieve desired consistency.
6. Season soup with nutmeg, salt, pepper, mustard and Tabasco.
Yield: 4 to 6 servings
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Date: 2005-11-08 01:33 am (UTC)