ONE POTATO...TWO POTATO!

Soup, that is! I love making soup and the beauty of these two soups is they are delicious either hot or cold. First I'm going to share a recipe from my friend Brenna Reilly's family. Growing up Brenna said this was the 'go-to' soup her Mom would make to help feel better, cheer her up, or just set things right with the world. It is very comforting.

SWEET POTATO GREEN PEA SOUP 

WITH CARAMELIZED ONIONS

Ingredients:

2 large sweet potatoes, about 4 cups, cubed, washed, but not peeled

2 onions, sliced

1 small garlic clove, smashed

2 Tbsp. olive oil

6 cups chicken stock

Salt/Pepper

2 cups frozen peas

Preparation:

In a large soup pot, heat the olive oil until nearly smoking. Add the sliced onions, salt and give them a good stir. Cover and reduce heat to a low simmer and slowly cook down the onions; about 20 minutes. Once the onions have caramelized and are slightly brown add all other ingredients, except the frozen peas. Bring to a boil and then reduce heat and cook gently on simmer for about 1 1/2 - 2 hours until the potatoes nearly fall apart. The amount of salt and pepper will depend on how salty your stock is so taste and season accordingly. Cool completely in the soup pot and then blend until very smooth. Add a little more chicken stock if it is too thick. You want the soup to have substance, but not be the consistency of baby food. I did not serve this soup immediately so added the peas, still frozen to the soup base. They cook when you reheat. Brenna's Mom serves the soup with a dollop of garlic mayo. I did the same and don't know why I have no photos. Usually I am photo crazy when I cook. The soup is amazingly smooth and satisfying. 

NEXT UP...ANOTHER...

POTATO SOUP

This potato soup is much lighter than traditional French Vichyssoise, but has a very similar flavor. It is also good served either hot or cold. I think it would be fun to make with purple potatoes.

Ingredients:

2 cups Golden Potatoes, peeled and cubed

2 cups rich chicken stock*

1/2 small onion, chopped; about 1/4 cup

1 garlic clove, smashed

1/3 cup light cream

1 Tbsp. butter

Salt/Pepper

Chives, optional garnish

* I had recently roasted a chicken using some beautiful duck fat so the stock I made from those bones had a very deep, rich flavor. You could also add 1 Tbsp. of duck fat in place of the butter or just butter alone will work, too.

Preparation:

Add all ingredients to a soup pot and bring to a boil. Reduce heat and simmer until potatoes are very tender. Cool completely and then blend until very smooth. 

Soup is so easy to make and nice to have on hand for a quick lunch, starter course, or if the unexpected company arrives!

THAT'S ALL FOR TODAY. 

Julie and Lily say HI!

HOPEFULLY THESE SHOTS FROM IRELAND 

MAKE UP FOR THE LACK OF POTATO SOUP PHOTOS!

Galway is playing Derry this Sunday in the
All-Ireland football finals. We are flying the colors!

UNTIL NEXT TIME...

And here is my humble herb garden
just outside my kitchen door.

www.cookwithcindy.com