On a cold winter day there’s nothing better than curling up with a good movie and a bowl of soup. Soup is also a good way to rescue the last few veggies at the bottom of the fridge before heading to the market for more. The kids can easily enjoy the softened carrots and cool broth.
Scones are something new for me. Big Brother will eat almost anything that is dipped into something else, and breads are on his “yes” list of offerings. I can get him to sit down 90 % of the time if bread and butter are mentioned.
We went to a friend’s house for brunch a couple of weeks ago. The lady of the house prepared homemade scones as a dessert after the meal. The little oblong triangles were sweet and fluffy inside, a perfect pairing for the fig jam I tried. My friend offered up the recipe and I’ve made a twist on her creation: Jalapeno-Cheese Scones.
I made two different soups out of the same base ingredients of potato, carrot, and celery. The first was Turkey Poblano Soup, where chicken substituted the turkey, deliciously I might add.
The second was a first attempt at Dill Pickle Soup. Dill Pickle Soup may not sound like the most appetizing thing on the planet, however, if you like pickles you just might like this soup. Since there was only one lonely pickle left in the jar, it wasn’t an overwhelming pickle flavour. Next time, I think I will use three pickles to see if that would border on insane. If you have a pregnant friend, she might take to this like a duck to water.
Dill Pickle Soup (#1)
- 1 large kosher dill pickle, fine dice
- 2 russet potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 good tsp coriander seeds
- 1/2 tsp black mustard seeds
- Salt & Pepper
- 1 tbsp onion granules (please use 1/2 of a real onion, I ran out so dried was used here, tastes OK but I suggest real onion)
- 1 tsp garlic powder
- 1 tbsp dill weed
- 2 cups chicken or turkey stock
Start with the potatoes. Cook the cubes in plain old water first, just until they think about softening. Drain and set the potatoes aside for the moment.
Make a roux with 2 tablespoons of butter and two tablespoons of all-purpose flour. Melt the butter over medium-low heat then sprinkle and whisk in the flour. Add the salt, pepper, onion, garlic, and dill until you can smell the dill perfuming the kitchen. Slowly pour the stock into the golden rue. Whisk to dissolve.
Now add the par-boiled potatoes, carrots, pickle and celery. Use a tea ball or sachet for the coriander and mustard seeds, submerge into the stock. If you need to, add a half cup of water so that everybody is swimming nicely in the pot. Simmer until the potatoes are falling apart but the carrots hold their shape. Turn down the heat to low and add 3/4 cup whole milk (optional to make the soup creamy).
Estimated total recipe calories: 865 (with whole milk) 840 (with low-fat milk) 765 (without milk added). Makes three lunch-sized servings.