i did it! i made soup in my blender! i probably should not be quite so excited about this, but sometimes things like “make soup in my blender” show up repeatedly on those to-do lists that accumulate and weigh down my poor soul (though not really poor at all, seeing as how i have SOUP! :) the very act of making it was a big step.
we have carrots. my goodness do we have carrots. we get plenty from our farm share and they tend to last longer than the other goodies so i tend to keep them for the end, and often we get more before i’ve used them. we ALSO have pulled up a few of our own from outside! (which i hold onto while the chicks feed happily on the feathery green tops :)
we also had mint leftover from a vietnamese breakfast earlier this week, as well as some growing out on the porch. i always think i should (and will) know what to do with mint, but i continue to find myself passing over it out of sheer lack of confidence.
carrots and mint go together.....i swear i’ve read that... i couldn’t actually remember the label of all those delicious carrot soups....is it just ginger....i swear there’s something about mint in there....
regardless! i was determined. i sliced up about 8 carrots (not wanting to blow the whole bit if i happened to, um, mess something up :) and boiled them in water for about ten minutes.
while that was happening i chopped up half of an onion and put it in a saucepan with some water instead of butter, to get it to soften up instead of blacken.
when i decided they both were soft enough to blend, in they went to the blender (with about a half cup of the water i cooked the carrots in) and then i got to decide what else went in the blender with them. i went with a drizzling of Bragg’s (why not?), a large (minced) clove of garlic, a handful of chopped mint, salt, and some yogurt. the only kind of yogurt that graces our kitchen is most often the greek gods’ honey variety. i went with it.
it was still warm when will got home, so that’s how we ate it, garnished with a bit of fresh mint from our back porch pot. i let him guess for a while what the spice was, and i don’t actually blame him for not getting it right away. the mint had a particularly spicy bite to it.
we both agreed it might be better chilled, but that it was a very good soup debut! i mused that, just like his songs, anything i make in the kitchen will never be quite the same twice.
mint carrot soup
approximate price: $2
mostly what i had to work with for this one was leftover blue rosemary potatoes. and not very many of them i might add! it was towards the end of our farm share cycle and pickings were a little slim for the next couple days. i am never discouraged.
since i was making mint carrot soup at the same time, and actually stole some of the onion i was heating up for that. i foraged in the freezer and found some corn (which excited me as i had just come in from fertilizing our soon-to-be corn plot! :) there was also some tofu to be had....and some black beans in the pantry. and guess what we also still have growing incredulously in the yard? i swear we’re breaking some sort of cosmic chard rules here, but until the wrath falls, we will continue to obliviously enjoy the heck out of it! (and so will our chicks :)
really everything just went onto The Big Pan here. i did start with the tofu, as some of the other things had already been cooked previously, and it’s best if it gets to soak up some heat and flavor on its own first (i think :)
i gave that a few minutes, then put the potato leftovers in, followed closely by the corn and beans. the only thing i saved ‘til the end was the chard. i picked three good sized leaves, cutting them once lengthwise and then into half inch or so strips. chard makes everything just a little happier (have i mentioned those chicks yet?? :)
i did put a little bit of water into the pan, maybe a quarter cup, just so the chard would have some liquid to soak up, and i covered the pan on low heat while i went outside to hang out with my chickens....assuring will it was ok for a few minutes :)
potatocorntofublackbeanchard stir fry?
it was a good meal, teamed up with the soup :)
approximate price $5
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