November 27th: Potato Leek

About the soup:

The soup is made with leeks and a little onion, sauteed in a bit of olive oil. Then the mixture is simmered with potatoes and organic chicken broth, and pureed. This week's Potato Leek soup is slightly different than previous batches. I used to do it with a little milk, but I did not today, and I think it's actually much better.

This is also the first pureed soup using my new blender (!) and I think you will all be as pleased with the silky consistency as I am.

Potato soups do have a tendency to thicken upon standing, so if yours seems a little thick, thin it with some chicken broth or water. If you have any serving suggestions, please post them below.

Next week will be Yellow Split Pea with Turkey.

November 13th: Black Bean & Ham

The Black Bean soup is perfect topped with (you guessed it!) a dollop of sour cream and a bit of fresh cilantro. You can also serve it over white rice.

Next week, no soup!

November 27th will be Yellow Split Pea with Turkey. Orders are due no later than WEDNESDAY NOVEMBER 14th please.

Some interesting facts:

This season to date (10 weeks) I have made 230 quarts of soup. Wow.

In terms of popularity, the Roasted Vegetable sold 28 quarts, earning it a first place ranking.

After that, there's the Pumpkin Black Bean with 24 quarts, Cowboy Beef Stew (23) then Cheddar Corn Chowder and Turkey Wild Rice (both 22).

I have done many, if not most, of the soups in the repertoire, and you can expect to see repeating in January. If you have requests, they are always welcome.

November 6th: Roasted Root Vegetable

The name is descriptive, but unfortunately not very glamorous! This soup is organic butternut & white acorn squash, white & sweet potato, pumpkin, parsnip, shallots and carrots, slowly oven-roasted with a touch of brown sugar to bring out the natural sweetness in the veggies. After roasting, the ingredients are pureed with chicken broth and a little low-fat milk.

I added some nutmeg as Kim had suggested as well ground black pepper and sea salt. The shallots were roasted with a touch of balsamic vinegar. The butternut squash are especially sweet now, so if you want to add a little acid, a touch more balsamic would be a nice complement. You could also add some garlic croutons for a finishing touch.

Here's the rest of the month:
November 13th will be Black Bean & Ham (meatless by request) order by 11/7, please.
November 20th: NO SOUP
November 27th: Potato Leek (orders due by 11/14)