Now that the temps have finally dipped, I’ve started making a couple soups every week. Yum. Especially with stock made from my bi-weekly chicken roasts (in a pinch I use the organic chicken stock from Costco).

I’m making Maya’s best fall soup, Kabocha Red Lentil Coconut Soup for dinner tonight with chicken salad, but just realized that I have no lentils in the house. No matter, I’ll saute a red onion, add the roasted flesh of one kabocha squash, some chicken stock, one roasted yam, 3 T grated ginger, one can of coconut milk, whizz it all up with my immersion blender when it’s all cooked, and call it done. [I ended up adding one bunch of chopped carrots too – both Christian and Bella loved this soup]

And last week I made an old favorite, dubbed Roger’s Orgasmic Créme by my old college roommate Chantelle (don’t think about that name too hard). It’s actually Cream of Leek, which doesn’t sound as yummy, and I got the recipe from a French Canadian friend, Roger, back in the day. I don’t make it often because of the cream, but for the occasion, I popped a lactaid, and enjoyed the soup.

Orgasmic Cream

3-6 leeks, very well washed

1 bunch celery

35% whipping cream (250 ml)

3 chicken oxo cubes (I used homemade chicken broth)

3 T butter

salt and pepper to taste

1. Clean leeks. This is very important, as a gritty mouth feel will ruin your soup. Cut down the center of each leek lengthwise, and wash thoroughly with cold water.

2. Chop the white part of the leeks. Compost the greens.

3. Clean and chop about 6 branches of celery.

4. Sauté leeks and celery in butter until soft, about 10 minutes.

5. Dissolve bouillon cubes in 3 cups of hot water, or use stock. Add to the leeks and celery. Cook for 30 minutes at low heat.

6. Whip it up until smooth.

7. Stir in the cream.

8. Serve hot or cold and prepare to have your tastebuds rocked!

Advertisements