I am participating in National Blog Posting Month, NaBloPoMo, where I will be posting every day in the month of November.
If you are a regular reader of this blog, you will know that cooking isn’t exactly my forte. For the most part I am an uninspired, reluctant and grumpy cook. To me, cooking is not relaxing, but stressful, and trying to coordinate the preparation of several dishes at once so that they are all ready at the same time makes my heart rate increase and my blood pressure rise. I married wisely though, because Tony likes to cook and he does the bulk of the cooking around here, both the daily drudgery cooking, as well as putting on a nice spread for guests. He even bought a blow torch expressly for the purpose of flaming crème brulees. Yes, he is that cook.
Not to boast or anything, but I am very good at doing dishes.
In our house though, I make the soup. I love making, smelling and eating soup.
In my list of things to accomplish before the end of November, my #1 goal on my list was: Make soup. Or else. So I made soup.
The one I am making tonight is bubbling away on the stove as I’m writing this. I clipped the recipe from the Ottawa Citizen years ago, and it’s a good one. I will caution you though, it tastes a lot better than it looks:
|We never did get the hang of swirling the sour cream in just so.|
Black Bean Soup with Cilantro-Lime Sour Cream
6 bacon slices
¾ cup chopped celery
¾ cup chopped onion
¾ cup chopped carrots
¾ cup chopped leeks
Two 19 oz cans of black beans drained and rinsed well
2 L chicken broth
1 large tomato, chopped
1 cup chopped fresh cilantro, chopped
1/3 cup chopped fresh parsley (I omitted this)
1 1/2 tbsp garlic
1 jalapeno chili minced (I omitted because, you know, kids)
1 tbsp red wine vinegar
2 tsp ground cumin
1 tsp ground coriander
Salt and freshly ground pepper to taste (omitted – I never add salt to recipes)
¾ cup sour cream (not low fat)
2 tsp fresh lime juice
½ cup chopped fresh cilantro
In large pot cook bacon over medium heat until brown (5-7 minutes). Drain fat leaving 2 teaspoons. Add celery, onion, carrot and leeks. Cover and cook until they start to soften (about 10 minutes). Add beans, chicken broth, tomato, cilantro, parsley, garlic, jalapeno, vinegar, cumin and corainder. Bring to boil then reduce heat, cover and simmer for 30-45 minutes.
Blend until smooth.
Mix sour cream, lime juice and ½ cup chopped cilantro in small bowl. Ladle soup into bowls and place a dollop of sour cream mixture on top. Yum!
|We had a candle lit dinner, as recommended recently by The Mindful Merchant.|
The other soup that I made was using mostly market leeks and potatoes and has been a favourite of ours for many years. I clipped this one from the Ottawa Citizen as well, so long ago now the paper is turning yellow.
Leek and potato soup
¼ cup butter
3 cupsb chopped leeks (white part)
½ cup chopped onion
5 cups chicken stock
2 cups peeled diced potatoes
Salt and pepper (again, we omit)
1 cup light cream
¼ cup dry white wine
In large saucepan, melt butter. Add leeks and onion and cook until soft (do not allow to brown). Add stock and potatoes and cook until potatoes are soft. Add salt and pepper to taste.
Blend, add cream and wine.
Return to saucepan and heat slowly until steaming but do not boil.
And Yum! Soup!