This week’s soup is one of my favorites which I turn to at least a few times each fall/winter season for three reasons: it’s easy to make, is simply delicious, and like your favorite jeans, is comfy yet easily dressed up. Yes, I’m straying from the challenge a little – you know, make new soup/stew recipes – but hubby was wanted something homey and known, so out came ‘old blue jeans’.
From here, depending on whom I’m serving, I play around with textures and tastes. This time I added spicy, grilled shrimp and extra pepper flakes. On other occassions, a sprinkle of truffle oil, garlic oil, pumpkin seed oil, creme fraiche, sour creme, grilled chicken slices, spicy grilled scallops, or just a sprinkle of black pepper, oregano, thyme, or basil. It’s really up to you!
* garlic burns easily and tastes bitter when it does; add it when there’s less chance of it burning.
** Puree: to liquify solids – a regular blender or immersion blender work just as well, the immersion blender is just easier to use. If using a regular blender, pour away from yourself. Note: you can burn yourself with either method so take especial care!
***Temper: to cool dairy ingredients to a warm temperature slowly to prevent curdling.