Wednesday, December 29, 2010
Nudge 14, The Grid and two soup recipes
Ah yes, the grid. I love grids (what's not to love?). And I like messy, free-hand grids best but you may like rulers so go for it. I used a Derwent watersoluble sketch pencil (dark wash) and my waterbrush). I'm cross-posting this with more detail over at The Sketchbook Challenge. Two birds and all that ... yeah, ahem, it's a holiday week, hiccup.
We had a soup night here tonight. Split Pea with the leftover Christmas Day ham bone. Really, it doesn't get better than this ... Unless you want to have the Butternut Squash soup with ate with the ham on Christmas Day. Both recipes are here.
My Split Pea Soup (adapted from the back of the bag of split peas and The Moosewood Cookbook)
Bag of dried split peas
one diced large onion
4 sliced carrots
2 celery stalks (with leaves, if possible)
2 garlic cloves, crushed
1 quart of good chicken or vegetable stock (the kind in the carton)
Ham bone (if you have it)
2 Bay Leaves
1 small can of tomatoes
about a quarter cup of red wine
1/4 tsp dry mustard
1/4 tsp thyme
loads of pepper
Saute the diced onion in olive oil till soft. I add a bit ole pinch of kosher salt at this point. But if your stock is salted, don't add too much.
Add the carrots and celery and saute a bit. Add crushed garlic.
Add the ham bone (with ham on it) and split peas
Add the chicken stock and about 2 cups water
Bring to a simmer and let it go for a bit until the peas are mushy or smooth - whichever you prefer.
Remove the ham bone. Take the ham bits off the bone and add it back to the soup with
the wine, the tomatoes (chopped) the thyme and sesame oil and pepper. Cook about 15 minutes more.
The Butternut Squash Soup A Sippin' Soup
large onion, diced
Butternut Squash (I get the package of already cubed squash, it is about 1 1/2 lbs.)
Chicken stock, quart
salt and pepper
a little half & half or cream if you have it
Saute the onion with a big pinch of salt.
Add the squash and the stock and simmer until the squash is soft. The stock should just about cover the squash
After the squash is cooked, blend the soup in batches in a blender (or use that awesome blender stick)
(Be careful blending the hot soup in a blender! Remove that plastic circular handle thingy on top of the cover and put a dishcloth over the hole. Don't fill the blender more than 1/3 of the way.)
Blend til smooth. Return to pot
Add S and P to taste and a nice grating or pinch of nutmeg.
Stir in a dollop of cream (or half & half) if desired
Love ya' all! Happy New Year