Category Archives: Vegetables

Kale Salad

i’m eating leftover kale as a snack RIGHT NOW.

I have a lot of flaws.  I’m impatient, competitive and sometimes I listen to the same song 4235 times in a row.  I quote Liz Lemon and wait to see if anyone notices, I yell at pedestrians for crossing where there’s no crosswalk and do EXACTLY the same thing myself, I cheat at cards and I would agree to watch a documentary only if I was also reading a book.  I am 28 years old and still make fart jokes, I eat mini marshmallows straight from the bag and I never listen to my voicemail.

But!  I also eat a shitload of kale, so I figure it all balances out.

Realistically, I eat this salad 2-3 times a week.  Because I LOVE it.  People I’ve made it for have scoffed, heartily, at this salad, because technically the kale is raw.  But they have all been turned by the power of kale salad.  Once, a 7 year old ate this salad voluntarily.  I dress this salad in one of three ways: sesame-soy dressing, lemon-parmesan dressing, or garlic-tahini dressing.  Any of the three will change your life.  Additionally, you get to enjoy the smug sense of superiority you can only get from eating something REALLY healthy.  Later, when you eat french fries while drinking a beer in a bar, you can say to everyone in shouting distance “IT’S FINE, I ATE A LOT OF RAW KALE EARLIER.”  Everyone will really appreciate it.

The main drawback to this salad is that it’s about 100% more labor intensive than I like cooking to be.  You have to wash the kale (it’s a sandy vegetable), rip out the bitter, overly cruciferous spines, rip up the leaves, massage the lot with salt, then rinse all the salt off, then wring it out, then dress it.  It’s like a 20 minute process.  But it’s worth it.  I had the best run of my life after having had coffee, 4 gallons of water and kale salad.  It’s magic.  (I also just realized this salad is vegan the only way food is acceptably vegan: accidentally.)  Because I haven’t written a blog post in 7 years, I’m going to give you all three dressing recipes.  You’re welcome.

Kale Salad

2 bunches of kale (I make two bunches for only myself.  If you’re making it for guests, probably go 3-4.)

2 tablespoons or so of kosher salt

Dressing of choice*

put on some usher or something while you’re washing, it’s gonna be awhile.

So basically, the salt cooks the kale a little.  It wilts the leaves, takes away the bitterness and shrinks it.  So!  You wash the kale leaves very well (sandy!), rip out the spines of the leaves, and rip up the leaves.  Put all the ripped up leaves in a big bowl.

When you’ve washed and ripped all the kale (approximately 2 months after starting the process), sprinkle about a couple teaspoons or so of kosher salt all over the kale.  Don’t be afraid of saltiness, because you’re going to rinse all the salt off later.  Massage the salt into the kale for 2 minutes.  If possible, draft someone else to do the massaging, because why not!

this picture is actually from when i was in denver a couple months ago and made kale salad for sue. she also now eats it multiple times a week.

After massaging, you can let the kale sit for awhile, kind of marinating in the salt, if you like your kale really wilted.  If not, rinse the salt off right after the massaging and the kale will be more crunchy and bouncy.  When you’re ready to rinse it off, put all the kale in a colander and rinse it very well.

too salty kale is tragic.

If you do a bad job, the kale will be too salty and everyone will cry.  So rinse it well.  Then, take it in handfuls and squeeze out all the excess water, putting the kale back into the big bowl.  Then dress it and try not to eat it all while you make the rest of dinner.

*Dressing options:

Soy-sesame – My favorite.  2 teaspoons soy sauce, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, 3 tablespoons brown sugar, black pepper.  If you have sweet Thai chili sauce, put a couple teaspoons of that in there too.

Lemon-parmesan – juice of 2 lemons, zest of 1 lemon, 2 tablespoons olive oil, 1/2 cup or so fresh parmesan, salt and pepper.

Garlic-tahini – 1-2 cloves garlic, zested on a microplane, juice of 1 lemon, 3 tablespoons of tahini paste, salt and pepper.  In the interest of being honest, I will admit that I copied this recipe from a kale salad they have at Whole Foods in the pre-made salad section, which I eat when I am lazy.

– Cat



Filed under Dressings, Salad, Sides, Vegetables, Vegetarian

Steak Salad with Caramelized Onions and Roasted Tomato Vinaigrette

i ate this, immediately after photographing it.

Cooking for just yourself is one of life’s REAL pleasures.  You get to cook exactly what you feel like eating, no one judges you if you open a bottle of wine as soon as you start cooking, you can listen to the same album over and over and no one says “sorry, no more Florence + the Machine, it’s been 438 times in a row”, you can cook with no pants on if you feel like it.  You can eat as slowly as you want and no one starts cleaning up while you’re still eating (Susie Dubeck, you know what I’m saying).  It’s glorious.  This recipe is a perfect example of what I make when I’m alone and can pick whatever I want: meat and vegetables.  And wine.

Apparently, and I’ve just become aware of this, some people look at being alone for dinner and think: fantastic!  I don’t have to cook!  I’m ordering a pizza immediately.  But I like the ritual of cooking dinner.  It slows me down.  Cooking and eating are physical acts, they require that I focus on movements and tangible things.  I look at a computer screen all day and live in my head, like we all do, and I like to cut and stir and move food around with my hands every day.  I find it brings a fitting opposition to the rest of my life.

I would also like to note that I made up this dressing recipe.  It’s delicious.

Steak Salad with Caramelized Onions and Roasted Tomato Vinaigrette


Steaks – I used a NY strip, which I ate approximately 1/3 of.  Cook as many steaks as you’ll need for the people you’re serving.  Salt and pepper the steaks on both sides, and let them come to room temperature 30 minutes before you want to cook them.

1 onion, sliced

1 package white mushrooms, sliced

1 tbsp butter

1 tbsp olive oil

salt and pepper

crumbled goat cheese – I used goat cheese with peppadew peppers, because they had it, and it sounded AWESOME



1 package cherry tomatoes

3-4 cloves of garlic, peeled but kept whole

4 tbsp olive oil, 2 for drizzling over the tomatoes while they cook, two for putting in the dressing itself

2 tbsp red wine vinegar, or apple cider, or white

1 tbsp dijon mustard

2 tsp sugar

salt and pepper


Turn your oven on broil, and put the tomatoes, garlic, 2 tbsp olive oil and salt and pepper in some kind of metal pan (I used an 8 inch metal cake pan, because I sure as shit don’t use it to bake cakes).  Put the pan on a low rack in the oven, so the tomatoes cook quickly but don’t burn from being RIGHT under the broiler.  Shake the pan around every few minutes, cooking until the tomatoes are all split open and browned, and there’s a bit of bubbly juice in the pan, probably 15-20 minutes.  Remove the pan and set it aside to cool while you cook the steak.

garlic and tomatoes roasting together don't smell bad, i can tell you that right now.

Put a cast iron or metal (NOT nonstick) pan on high heat, and heat it up for a few minutes, until you can flick water into the pan and it sizzles violently.  Assuming you’re using a relatively thick steak like a NY strip, sit the steak in the pan and let it stay there for 3 minutes without moving it.  After 3 minutes, flip the thing and cook another 2-3 minutes, which will yield you a rare steak.  If you want to cook it more, do 4 minutes a side.  If you want it cooked more than that, read someone else’s blog.  Remove the steak to a plate, tent with foil and let it sit there while you fix everything else.

In the same pan, toss in the 1 tbsp butter and 1 tbsp olive oil, and then put in the onions and mushrooms.  Turn the heat down to medium.  Cook until the onions are soft and translucent and the mushrooms are nicely browned, probably 10-15 minutes, stirring frequently.

when mushrooms are cooked NOT in liquid, they get nice and browned. SCIENCE. or something.

While that is happening, put your tomato/garlic mixture in a food processor with all the other dressing ingredients- the vinegar, mustard, olive oil, sugar, salt and pepper.  Puree until smooth.  Take a minute to admire how pretty it is.

it's really that color. i didn't change it in photoshop. promise!

When the onions and mushrooms are ready, slice the steak against the grain.  Make a big pile of spinach on a plate, top that with onions and mushrooms, crumble some goat cheese over it, lay some steak on top of that, and drizzle the lot with dressing.  You could serve it with some crusty bread, but what would be the point?  Bread just takes up stomach room you could save for dessert.  Or wine!

– Cat


Filed under Meat, Recipes, Salad, Vegetables

Caesar Salad Dressing

i went traditional with romaine, but i'm not happy about it.

From the ages of 15-19, I subsisted on chicken Caesar salads, these weird calzone/sub sandwiches from Hungry Howie’s, whole Snickers bars (most of which Sue purchased for me) and cans of Coke, which, I drank in the morning.  I considered myself an authority on greater Detroit area chicken Caesar salads, and can tell you several things.

1. Romaine lettuce is pointless.  Why don’t they use spinach?

2. The best chicken Caesar salad in metro Detroit, and THE WORLD, can be found at Ya-Ya’s Chicken, and though a lot of them have closed, I know there’s one at 12 and Woodward in Royal Oak, Michigan.  (Sidenote: I just Googled locations and there are 4 Ya-Ya’s in Flint [?], and also some in Florida, apparently.  So there you go.)  The reason is the dressing, which is parmesan cheesey, and lemony and creamy and peppery and perfect, not too sharp, but full of flavor.

3. Real Caesar dressing has anchovy paste in it, best make your peace with that.  (I will also tell you that I had actual, whole, pickled anchovies recently while Sue and I were in Seattle and they were surprisingly GROSS.  As in- I thought they would be gross.  And then they were even grosser than that.)

My Caesar dressing is easy, fast AND can be assembled in a jar.  1 container for making AND for storing?!  Yes.  I’m always looking for reasons to validate  my extensive jar collection.

Caesar Dressing

1/2 cup mayonnaise, NOT Miracle Whip, though that pains me to say, because I love it

2-3 cloves garlic, minced or pressed (depending on the size, you want about a tablespoon of minced garlic)

2 tbsp whole grain mustard

1/2 cup olive oil

1 tbsp Worcestershire sauce

1 tbsp anchovy paste

juice of 2 lemons

3/4 cup freshly grated parmesan cheese

copious amounts of freshly ground black pepper

Mix everything together in a jar.  Put it on lettuce.  That’s it.

here is another picture! sue's rule is 2 pictures or no post. she's 100% right, and i am an impatient cook.

– Cat

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Filed under Dressings, Salad, Vegetables

Moo Shu Pork – Daring Cooks October Challenge

I’m from the Midwest.  I don’t know if you know this about the Midwest, but it is not, as a rule, a place generally acknowledged for its expansive culinary tastes.  In fact, I had neither Indian food nor sushi until I was 18.  I blame my parents, for whom black pepper is sometimes “too spicy”.  In fact, it was in the Midwest that I first acquired my distaste for American Chinese food.  And, so we’re clear, I blame Midwesterners for that.  If you’ve ever had sweet and sour chicken in Rochester, Michigan, you’ll understand why.

But, real Chinese food is amazing.  It’s fresh, heavy on the vegetables, and is packed with complex flavors.  Moo shu pork is a northern Chinese dish consisting of stir fried pork, cabbage, wood ear mushrooms, bamboo shoots, scallions and scrambled eggs, served rolled up in a flat pancake a bit like a tortilla.  Moo shu pork is served with hoisin, a sweet and spicy soy based sauce.  So, when moo shu pork came up for October’s Daring Cooks Challenge, (which Sue and I just joined, you can read about it here, basically it’s a community of food bloggers who do a cooking and baking challenge with specific recipes once a month, and blog about the results) it seemed like a good time for me to try my hand at actually following a recipe.  I’ll be honest, I didn’t care much for that part.  But the moo shu was frigging delicious.

The stir frying part was a breeze.  I stir fry things all the time.  I don’t overcook the meat OR the vegetables.  Ever.  The pancakes part was a real pain in the arse, though.  You have to roll those things out, one by one, and cook them in a dry pan, ONE BY ONE.  Also, the Daring Cooks recipe made twice as many pancakes as were required by the filling amount.  The recipe below is for half the pancake dough of what the Daring Cooks recipe called for.  Though I will say, those jerky little pancakes were really tasty, and didn’t tear open at all once the filling was in them like soft tacos sometimes do.  They’re a bit of a cross between injera, the spongy, slightly elastic bread served with Ethiopian food, and a tortilla.  The hoisin sauce recipe was also lovely, though I did buy a bottle of hoisin sauce as well, just in case.  But it tasted very similar to the bottled kind.  No offense, Daring Cooks, I don’t trust other people’s sauces.

Moo Shu Pork, from the Daring Cooks October Challenge Recipe

1 lb pork tenderloin, sliced thinly

5 scallions, diced

3 cups Napa cabbage, sliced thinly (I used a bag of coleslaw, because, come on)

2 cups shitaake mushrooms, sliced thinly

1 can bamboo shoots, rinsed and drained

3 eggs, beaten in a bowl with a pinch of salt

3 tbsp vegetable oil

3 tbsp soy sauce

2 tbsp mirin, or rice wine vinegar, or orange juice

salt and pepper

Method:  In a large frying pan or wok on high heat, heat a tablespoon of vegetable oil until shimmering.  Pop in the pork pieces, taking care, as they will cook extremely quickly.  While each side is cooking, sprinkle a little soy sauce and a little mirin.  This will probably take 2-3 batches, don’t crowd the pork in the pan.

it cooks WAY fast, look out. this is not the time to go see why the audience is laughing at jon stewart.

When it’s all cooked, remove it to a plate.  In the same pan, toss in the mushrooms and whatever is left of the soy sauce and the mirin.  Cook, moving it around quickly, for a minute or so.  Then, put in the bamboo shoots, and cook for another 30-45 seconds.  Then, put in the cabbage and scallions and cook until the cabbage has shrunk to about half its size, moving things around quickly.

don't by shy moving that cabbage around.

Remove everything to a large bowl, pour in the eggs and let them cook for about a minute (the heat is high, things will happen fast!), then put the cabbage/pork mixture back in the pan.  Turn off the heat and stir things around for a minute, letting the residual heat from the veggies and meat and the pan finish cooking the eggs.


2 cups flour

3/4 cup boiling water

2 tbsp vegetable oil

Method:  UGH.  Dump the flour into a large mixing bowl, and stir in the water.  When it starts to clump up, pour in the vegetable oil and stir until the dough comes together enough to knead it.

it's kind of shaggy. when it looks like this, start kneading it.

Knead the dough into a nice ball, for probably 2-3 minutes, then let it rest in the mixing bowl for 30 minutes, covered by a damp towel.  After 30 minutes, flour a nice work surface (I used a granite countertop) and knead the dough for 5 minutes until it’s smooth.  When it’s smooth, divide the dough into 4 equal pieces, roll each piece out into a long sausage shape and split each sausage shape into 4 pieces.  The individual balls should be golf ball sized.

these dough balls are my everest.

Cover whatever dough you’re not working with a damp kitchen towel to keep them moist.  When all the balls are made, roll each one out with a rolling pin (OR an aluminum water bottle, if you don’t have a rolling pin) to about 6 or so inches across.

work crap i got free at a conference OR perfectly good rolling pin?

Apparently they are supposed to be circular, mine mostly looked like Pangaea.

this one was the best circle i achieved. i admired it for some time.

The key, for me, was when the ends of each one started curling upward a bit, they were as thin as they were gonna get.  Put them on a plate as you roll them out, and keep the stack covered with a damp kitchen towel.  When you’re going through this process, think about how I made twice as many of them, because I didn’t know better, and then feel sorry for me.

i have nothing to say about this. i just wanted you to see how many i rolled out.

When they’re all rolled out, heat a nonstick pan to high and, in the dry pan, cook each pancake.  They cook REALLY fast.  Like, if your pan is fully hot, they will cook in like 20 seconds a side, if that.  You’ll get the hang of it.  They will go brown and speckly a bit, but if they start to puff up a lot, you’re cooking them too long and now they’re tortillas.

a little speckly, a little puffy. it will de-puff.

Hoisin Sauce

4 tbsp soy sauce

2 tbsp peanut butter

1 tbsp molasses or honey

2 tbsp brown sugar

1/4 tsp garlic powder

1/2 tsp sesame oil

1 tsp white vinegar

1 tsp Sriracha

Method:  Whisk together all the ingredients in a jar.  Jars are sensible.

i just thought someone might be interested in the pancake stack AFTER they were cooked. there were a lot of them, in case you wondered.

– Cat


Filed under Meat, Recipes, Vegetables

Steak and Greens

i like a rare steak. what of it.

I love my grill.  I love it so much that sometimes, late at night, I walk out onto my balcony and give it a supportive little pat, because I want it to know I appreciate it.

But that shiny, beautiful jerk likes to overcook my steaks.  It won’t overcook chicken, sausage, pork, or even shrimp.  It saves its brattiness for really good steaks.  Which is why, for better or worse, I cook my steaks in a pan on the stove.  Please don’t tell my dad.

I have an easier time controlling the temperature of the steaks in a pan on the stove.  I use a big, stainless steel skillet, which gets really hot, and then I can melt a little bacon grease before I put the steaks in.  Additionally, there’s all kinds of brownish-beefish bits stuck to the bottom of the pan, which are crying out to be made into a sauce, or to perform my absolute favorite cooking miracle: COOKING ALL THE ELEMENTS OF YOUR MEAL IN THE SAME PAN.  Yeah, this whole dinner occurs in one pan.

Steak and Greens

2 steaks, any kind will do.  I used sirloin this time, but my favorite choice is ribeye.  Whatever you like is fine.

salt and pepper

a little bacon fat, if you have it

1 bunch Swiss chard, ribbed and roughly chopped*

2 shallots, minced

4 cloves garlic, minced

1/4 cup apple cider vinegar

2 tbsp dijon mustard

3-4 tbsp brown sugar

red pepper flakes, if you like

a few tablespoons of water

crusty bread and butter

Method: Remove the steaks from the fridge 30 minutes or so before you want to cook them.  Season them liberally with salt and pepper.  In a large pan (large enough to cook two steaks at the same time, keeping them at least 2 inches apart from each other and the sides of the pan – if you don’t have a pan that big, cook them one at a time) on high heat, melt a little bacon grease and wait for the pan to get really, really hot.  When it’s hot enough, pop in the steaks, they should sizzle, a lot.  Depending on the thickness of the beef, it might take 2-4 minutes per side for medium rare.  Err on the side of bloody, that’s what I say.

see how they're not crowded in the pan? don't crowd them!

A minute or two before your steaks are cooked to your desired doneness, remove them to a plate and cover with foil.  Don’t cut them or mess with them or anything, just leave them alone for awhile.  In the meantime, turn the heat down to medium, toss the garlic, shallots, vinegar, mustard, sugar and water into the pan and let it cook for 5 minutes or so, stirring it around so the browned bits of beef are all deglazed.


Finally, put all the chard into the pan and move it around with tongs, letting it wilt.  I do this whole process for maybe 6 minutes or so, 3 minutes with the heat still on, 3 minutes with the heat turned off.  When that’s done, you can slice your steaks (against the grain!!!) and serve over the greens, with crusty bread to sop up the beef drippings/greens dressing.

* Swiss chard is kind of a pain in the ass.  It’s a really sandy vegetable, so you have to wash it carefully, and it requires that you cut out almost all of the center ribs in the 5000 leaves of chard the bunch you buy will certainly include.  So to cut out the rib, rinse each leaf well, lay it out flat, and cut out the rib with a knife.  When they’ve all been de-ribbed, roll them up in bunches and cut them up.

pain in the ass vegetable. but it is among the most nutritionally dense vegetables on the planet. also: they look like dinosaur plants.

– Cat


Filed under BBQ, Meat, Recipes, Sides, Vegetables

Balsamic Roasted Chicken and Cherry Tomatoes with Sweet Corn Polenta

bowl o' tastiness.

My favorite recipes are the ones where I discover I only need to buy 1 ingredient.  I don’t think I’m able to fully express the depth of my love for that situation.  It’s the opposite of the feeling I get when I see a recipe for something s’more flavored and I think I have all the ingredients, and then I realize that I ate all the mini marshmallows again, so I don’t have any.

In any case, you probably have almost all these ingredients too.  If you are a better person than me, you probably keep frozen chicken in the freezer, as I should.  If so, you probably never find yourself wondering what you can make for dinner out of kidney beans and lasagna noodles, because you plan the week’s meals in advance.  Well done you.  Please come live with me.

This whole process took me 40 minutes, from halving the tomatoes to eating my first bite.  And I had time to watch snippets of Tosh.0 during it.  This dinner goes out to my cousin Susie, who appreciates quick, easy and healthy recipes more than anyone, having 3 adorable kiddos under 4.

Balsamic Roasted Chicken and Cherry Tomatoes

1 lb or so chicken (1 package of thighs, 1 package of breasts, a whole chicken cut up, whatever)

1 pint cherry tomatoes, halved or not

4 cloves garlic, minced

1/4 cup balsamic vinegar

3 tbsp good olive oil

salt and pepper

Method: Pre-heat oven to 400 degrees.  In a bowl (or jar) mix together the olive oil, balsamic vinegar and garlic.  In a 9×13 baking dish or a roasting pan, put the tomatoes in the bottom of the pan.  Place the chicken on the tomatoes.

i always think boneless chicken thighs look like floppy socks.

Pour the vinegar/garlic mixture over the chicken.  Roast for 30 minutes, depending on what kind of chicken you used.  Baste the chicken with the pan juices 2 or 3 times during cooking.  If, toward the end of the cooking time you want to turn your broiler on high for a minute or two, that would be good. THAT’S IT.

Sweet Corn Polenta

1 cup corn polenta (polenta and grits are the same thing.  I use Bob’s Red Mill)

3 cups liquid (I used 2 cups chicken stock, 1 cup skim milk and a dash of half and half, because I had it.  The point is, cooking ratio for polenta is 1:3, meaning for every cup you use of dry polenta, you need 3 cups of liquid.)

2 cups or so of sweet corn, fresh if you have it, frozen if you don’t (if you had fresh corn on the cob recently and have leftovers, this would be an excellent use for it)

salt and pepper

Method:  About 20 minutes from when you think the chicken will be done, start this process. In a large saucepan on medium heat, mix together the polenta and 3 cups of liquid.  Stir frequently as it cooks and absorbs the liquid, this will take 20 minutes or so.  Near the very end, when it’s just a bit waterier than you’d like, stir in the corn and let it heat through.

Serve the chicken on the polenta, and pour the tomato-y pan sauce you created in the bottom of the pan over it.  You could shave a little parmesan over it, too.  And I served mine with a green salad.

Notes:  During the roasting process, if you open the oven door and are knocked over by the vinegar fumes, don’t worry, they will mellow by the end.  Also, this heats up REALLY well as leftovers.

– Cat


Filed under Poultry, Recipes, Sides, Vegetables

Carrot Bisque

This soup is soooo close to being so good for you that I would name it “Perfect Spa Soup” or some nonsense like that, except that it has bacon.  Also: cream.  Except, I didn’t use cream this time, I used 1% milk and a little light sour cream because that’s what I had.  All those years of reading my mother’s Cooking Light while she was cooking dinner certainly paid off!

But really, this was a favorite soup when I was a teenager.  The pureeing and the cream is what makes this a bisque, otherwise it would be regular soup.   When you eat it you think, this is pureed, which is fancy, this soup must be a lot of work.  But it isn’t at all, if you have an immersion blender like I do.  If you don’t have a hand-held mixer that includes an immersion blender attachment as well as a tiny food processor attachment, you should probably just pull the trigger and buy one.  They are lovely for pureeing soups, making whipped cream and meringue, and also: chocolate malts!

Mainly I like this soup because it has a lot of vegetables, which I can feel good about, but also comes together in about 45 minutes.  Not fancy, not ornate, just an easy and delicious thing to make for dinner on a weeknight.

Carrot Bisque

3-5 strips of bacon (Cut into little pieces with kitchen shears, is my advice.  I keep kitchen shears for cutting food, when it applies. Though I have, to date, only ever used them for cutting bacon.  I am taking suggestions for other uses.)

1 big onion, chopped

3 cloves of garlic, minced

4 ribs celery, chopped

4 cups carrots, chopped

1 package white button mushrooms, sliced

1 quart chicken broth

2 bay leaves

1/2 cup half and half, or some combination of milk/sour cream or just milk

salt and pepper


In a large dutch oven on medium heat, cook the chopped bacon until a little crispy, probably 10 minutes or so, stirring frequently.  Then, put in the onions, garlic, celery salt and pepper to taste and cook another 15 minutes, stirring frequently.  Then, add the carrots, mushrooms, stock and bay leaves.  Cook until the carrots are tender, probably 30 minutes or so, partially covered.

this is probably the only recipe in the world wherein i actually believe in the contribution of bay leaves. i think there's a bay leaf conspiracy happening, perpetrated by the mccormick spice corporation.

With your immersion blender, puree the soup as much as possible, taking care not to spray yourself with boiling hot soup, as I inevitably do.  Stir in the cream or milk or sour cream or whatever you’re using and serve with crusty, buttered bread.

you'd think a soup featuring carrots so prominently would be more attractively orange, but you'd be wrong. it's this color.

– Cat


Filed under Recipes, Soup, Vegetables