Cooking with Blobby

Once again, the weather has turned cold. In a 24 hour period, temps dropped by 40°F . 

I know I said I was over Winter a while ago, but I can't stress it enough now. And we are expecting snow and wintery mix on Saturday. So...........yay!

Dog walks are freezing. I can't imagine the throngs of folks who showed up to a St. Paddy's parade yesterday. You'd never catch me there (though hold that thought). 

Yet, as I was walking the dog - and freezing - I thought, soup sounds like a good idea. 

My friend George made a potato / green onion soup months back which was just wonderful. While I could have - and should have? - asked him for the recipe, I figure I could do this on my own, right? 

Well.............let's see how true that was. 

Ingredients 

2 tablespoons (30g) Unsalted Butter

½ cup (70g) Yellow Onions, small dice (¼ inch) 

¼ cup (35g) Celery, small dice (¼ inch) 

3 each Garlic Cloves, thinly sliced 

¼ cup (34g) All Purpose Flour 

2 quarts (~2 liters) Vegetable Stock 

1 lb. (454g) Yellow Potatoes, large dice (1 inch) 

1 teaspoon (3g) Kosher Salt 

1 teaspoon Pepper

½ cup Heavy Cream 

½ cup Sour Cream 

2 cups (160g) Shredded Cheddar Cheese 

1 cup (100g) Green Onions (sliced) 

Nutmeg (just a sprinkle) 

Dried Thyme (just a sprinkle)

Parmasean Rind

It seems like a lot of ingredients, but if you do the dicing first, it comes together very very quickly. 

Preparation 

1. To prepare the soup, in a large heavy-bottomed pot, melt the butter over medium-high heat, and begin to sauté the onions. While stirring often, cook the onions for 2-3 minutes until they are translucent but no color. 

2. Add the celery, and garlic, continue to cook the vegetables for an additional 2-3 minutes all while trying to avoid any color. 

3. Add the flour and stir while cooking for about 1-2 minutes to cook out the raw flour taste. 

4. While stirring gradually pour in the vegetable stock, the flour should be incorporated into the stock and will begin to thicken slightly. 

5. Add the potatoes, salt, pepper, nutmeg, thyme, and heavy cream. Cook the soup, stirring occasionally at a simmer until the potatoes are tender (approximately 15-20 minutes). 

6. Remove from the heat and stir in the sour cream, cheddar cheese, and green onions.

7. Allow cooling just slightly before serving. Enjoy!

First off, it was really good. Filling but not heavy. We paired it with toasted cheese sandwiches, since while I was making it was were living inside of a snow globe. It just all felt like comfort food. 

I always am very careful about salt, and while I added it slowly over time, the full teaspoon was needed. 

The cheese was a nice touch, but.......it made it all very stringy. More so than I thought it would. I might cut that in half next time. 

But it probably would give 5-6 servings. We have leftovers, which is good, as the weather is supposed to be spotty at best for another week.