Cooking · Dinner

A weekend of soup

Hi there blog readers.

Another weekend in New England, another snow storm in New England – that should be the new saying around here! It started snowing around 4 o’clock Saturday afternoon and it is 6:30 in the evening the following day – and guess what? It is still snowing! I am fine with it, don’t think I am complaining. I just think it’s kind of funny.

This weekend we had planned our menu and meals around soup. I have been back on a Jacques Pepin kick these days, and this weekend I was all about his soups! On Friday A and I met up at Wegman’s after work and we did some pre-snow storm shopping. Wegman’s is a great place to go on a Friday night – usually the Weg (as we call it) is PACKED on the weekend. Sometimes we go on a Saturday, sometimes we go on a Sunday. I can’t decide which day is more crowded. But Friday is a whole different story. It was not crowded at all, and we had a great shopping and dining experience! Not only did we do our shopping for the weekend, we also ate dinner at the Weg and it was pretty good!

The first soup I made this weekend was Jacques’s heart vegetable and bean soup. I just adore this soup in the fall, winter and spring (maybe even in the summer – but not quite as much). I love how Jacques talks about how you can really put any type of vegetable in this soup. On Saturday we cooked a leek, an onion, scallions, carrots, celery, spinach, a white turnip and we garnished everything with Gruyere cheese and parsley.

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Sunday was another day for soup. We had two leeks left over from our grocery shopping on Friday night. Even though we had vegetable soup left, I wanted to make a leek and potato soup. I found another Pepin recipe for the soup, and I made a couple of changes…. I sautéed the leek, garlic and onion in a little unsalted butter and olive oil. I did not use peanut oil at all in my recipe. I let the mixture cook for 35 minutes:

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After everything had cooked on the stove for a while, I gradually pureed everything (in small batches) in the blender. Normally I would use the Vitamix, a food processor or my immersion blender – but on Sunday night all I had access to was a blender. Thankfully it did the trick! We garnished this soup with the same exact ingredients that we used on Saturday. Gruyere cheese, scallions, and parsley. This soup was SO delicious!

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I hope that you had a good weekend, too. My weekend was filled with cooking fantastic cold weather food – I had a great time coking and eating this weekend. (On a side note, I also ran three miles on Saturday and just over five miles on Sunday – so there was definitely exercise happening, too!)

See you soon!


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