Soup #2

Hi there!  I decided that I really wanted to work on making soups more often!  They are filling, they stretch, they're versatile, and they can be quite nutritious.  Before I get to my dinner, let's back up to my lunch.  

Something weird happened at lunch today.  I got so full I couldn't finish my PB sandwich!?!?  I don't know that has ever happened before, I love PB sandwiches.  All I had was less than a cup of Dort Special and a PB sandwich.  

At about 4:30, I had a granola bar... 

I made it to the gym, but it was not that great of a workout.  While I think it is really great that so many people are acting on their new year's fitness resolutions, it was a bit too crowded at the gym tonight.  It was sooo hot, all the machines were full, and even the lockers were taken.  I did about 20 min of the stair climber and called it quits! I know, bad example, but I couldn't take it!  Oh well, at least I tried!

Onto my soup adventure.  If you recall, I've only made one soup before this.  Tonight I decided to make an adapted version of a recipe I found on elise.com:

 

CREAMY SWEET POTATO SOUP

Ingredients:

• 2T butter
• 1 cup chopped onion
• 2 chopped celery sticks
• 1 sliced leek- only the bottom white and pale green parts
•  1 clove of garlic, chopped
  
• 5 sweet potatos of varying sizes (1 1/2 pounds), chopped into about 1 inch pieces
• 4 cups vegetable broth (I used Better Than Bouillon) 
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups whole milk (I know, but it's an improvement from the other recipes that use half and half or heavy cream)
• 1-2 T Maple Syprup
• Salt and Pepper

Instructions: 

1. First thing I did was got my Better than Bouillon going (boiled 4 cups of water then stirred in 4 tsp); set this aside. If it was already prepared, obviously skip this step:)
2. Simultaneously, peel and chopp away at all the veggies (This can take some time with all those potatoes, but was not as terrible as I expected). 
3. In a big stock pot,  let the butter melt over medium/med-high then add the onions and garlic.  Sauteed them until the onions are soft (about 5 min).  
4. Once the onions are softened, add the celery and leeks and let them cook for another 5 min. 
5.   Then add the broth, potatoes, nutmeg, cinnamon (and I added a dash of both salt and pepper at this point, but this is optional).  
6. Turn up the heat to high to bring to a boil.  Once it reaches a boil, reduce heat to a simmer for 20 min uncovered. 
7. Reduce heat, then using an immersion blender, puree until porridge-like (or until you like it!) *If you don't have an immersion blender, just ladle some into a blender (will probably be a couple batches through there then put back in the pot). 
8. Stir in the milk and maple syrup (the original recipe calls for 2 T maple syrup, which I thought was getting a tad too sweet but it's your call). 
9. Salt and Pepper to taste. 

I also toasted up some whole wheat baguette with evoo, salt, and pepper for dipping. This was delicious.  I'm hoping to make many more soups in my future!  

I also had some wine while cooking and eating.  I picked this up from Whole Foods tonight. I really liked it.  I really just love Sauvignon Blanc. 

My New Year's resolution of going to bed early is not going well so far!  Good night!