Leek and Potato Soup

It rained almost all day yesterday. It was darkish and sort of dreary. So, even though the temperature hovered around ninety degrees, it felt like a soup kind of day.  I had been to the Mexican vegetable stall the day before and could not resist buying 3 beautiful leeks.  I had one huge Russet potato and two shallots in the veggie bin and one getting stale Hoagie Roll taking up residence in the refrigerator.  It was a no brainer. Creamy Leek and Potato Soup 3 leeks, split, cleaned and finely sliced (see video below) 1 huge or four medium potatoes cubed small 3 shallots diced 3 cloves garlic finely  minced 1 qt/4 cups chicken stock salt pepper celery salt a kiss of dried tarragon 1 cup heavy cream 1 stick butter divided home-made croutons 2 finely sliced scallions Sautee shallots, leeks and garlic in half the butter in soup pot add chicken stock and cubed potatoes simmer for 45  mins or until potatoes are soft There are several ways you can proceed at this point: You can set a sieve over a bowl, strain  the broth into the bowl, transfer vegetable to another bowl and mash them with a potato masher (extra dirty dishes, extra work). You can try mashing them right in the broth (lots of work, you can't really see what's going on in the broth) You can transfer vegetables to a blender or food processor to puree (more to wash) Or, you can be lazy like me  and just shove an immersion blender into the whole mess and zip, it's pureed. Next add your cream and remaining butter, cook gently over low to medium heat until piping hot. Meanwhile drizzle bread chunks with olive  oil and brown at 400 degrees. Slice 2 scallions paper thin. Top individual portions with croutons and scallions. This recipe will serve 6 as a starter or 4 as a main course accompanied by a salad and rustic boule'.

Cream of Tortilla Soup

I cannot go to Costco without buying a rotisserie chicken.  They are the best value around.  I often get four meals from one chicken.  Also, I can't make a chicken that moist and tender unless I do a beer can chicken on the grill.  Last night we had sliced chicken breast, homemade stuffing with sausage and pecans, tomato slices and more of the fantastic Costco asparagus roasted in the oven.  Today, I turned the legs and thighs into Cream of Tortilla Soup.  I used an old recipe from a 1991 issue of Bon Appitite Magazine.  As always, I made adaptations.  My adaptations are in bold.

Also, before the recipe sharing, I want to show you how I cook.  Some of you know that I am handicapped, some don't.  It's not just my hands that are shot, it starts with my shoulders, goes to my arms and then to the peripheral nerves of my hands.  I cannot lift my arms above my waist.  In order to cook, I hop up and down on a stool hundreds of times a day.  I must defy gravitional pull by getting higher than I need to raise my hands and arms.  This is an ugly photo.  I'm dressed in my "kitchen rags" and the photo makes me look fat, but I asked husband to take the photo so that you can see how I cope with my handicap and how I still indulge in my joy of cooking.  All the hopping up and down does give me great calves, though!  I have stools in every room, in the RV and even at my son's house.  The grandkids love it!  When I cook at son's home, they drag their own stools over to the counter and "help" me.  Don't ever let an infirmity take away the joy of something you love doing.  Joy is what separates us from the Beasties.  Or, at least I think so.

Cream of Tortilla Soup

 Ingredients:

• 2 14 1/2-ounce cans chicken broth (I used 4 cups homemade stock)*

• 1/2 cup (1/2 stick) butter
• 1 medium onion, diced
• 1/2 cup diced celery  (I used 1 cup and used leaves and all)
• 2 garlic cloves, minced
• 1 medium tomato, chopped
• 2 tablespoons minced fresh chives (I used almost 1 cup of diced cilantro)
• 1 1/2 cups crushed unsalted tortilla chips
• 1 tablespoon all purpose flour  (I used 3 tablespoons)
• I added 1 carrot, peeled and then done into ribbons with the peeler)

• 1/4 cup whipping cream (I used 3/4 cup)
• 1 cup grated Monterey Jack cheese (about 4 ounces)
• 1 cup grated cheddar cheese (about 4 ounces)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• Crushed unsalted tortilla chips
• salt and pepper to taste

Preparation:

Bring chicken broth to boil in small saucepan over medium heat.

Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.

Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.  Easily (using my quantities) serves six.

* I save chciken carcasses and also any bones from other chicken dishes, boil them up with chunks of carrot, celery, onion and bay leaves to make a robust chicken stock.  I strain it and freeze it in 2 cup portions and then use it as needed when broth is called for.  It's a great way to use up getting old carrots and celery and I can control the sodium etc..  Seems a no brainer to me.

Pasta E Fagioli

"The trouble with eating Italian food is that five or six days later you're hungry again."

~George Miller

Pasta E Fagioli

1 1/2 cup small shell or ditalani pasta

2 Tablespoons olive oil

1/4 lb finely chopped salt pork or bacon

1 large onion finely chopped

1 Tablespoon minced parsley

1 Cup celery finely diced

1 cup prepared spaghetti sauce

1/2 tsp salt

1/8 tsp pepper

1 quart water

1 can EITHER white cannellini or dark red kidney beans, undrained

Grated Italian cheese for topping

Heat olive oil in a large sauce pan. Add salt pork/bacon and braise for a few minutes. Add onions, celery and garlic; brown well. Add sauce, salt and pepper; cook 10 minutes, stirring occasionally. Add warm water and beans and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in macaroni and boil uncovered until macaroni is cooked. Stir frequently to keep prevent macaroni from sticking. Serve piping hot topped with a good quality grated Italian cheese.