Sunday, December 6, 2009

Do the Mashed Potato... Soup - Sister's Soft, Moist Sunday XVI

 I made this soup while at my sister's last month.  It was my attempt to use up the leftovers in her fridge.  I had made chicken pie, mashed potatoes and steamed broccoli for dinner the night before.  The potatoes and broccoli were items I thought my sister could eat after her jaw surgery.  Unfortunately, she was having swallowing problems that night, so she went with a smoothie instead.  As a result, we had a lot of potatoes and broccoli left over.  I just can't stand to let food go to waste, thus the Mashed Potato Soup.  It turned out quite well, and my sister was able to eat it.  Bonus.  She liked it too.  Double bonus, particularly since the leftovers made a lot of soup!

This Week's Soft Moist Selection

Mashed Potato Soup

(There are no measurements for this one, as I don't know how many leftover mashed potatoes you have.  I just went with what looked right when I made mine.  At the time, I thought I was making something truly original.  I felt like the queen of the kitchen. Since then I've discovered several recipes for mashed potato soup on the webbernet.  If you need measurements, go have a look at one of them.  Otherwise, wing it, and imagine you're the queen of your kitchen.)

Butter or oil
Chopped onion
Minced garlic
Leftover mashed potatoes
Leftover steamed broccoli
Salt and pepper Your favorite cheese (gouda or cheddar work well.)

  • Heat butter/oil in your soup pot.
  • Add onion and garlic and cook until translucent.
  • Add mashed potatoes, broccoli, salt and pepper.  Add enough broth to cover the veggies.   Simmer for a while.
  • Blend with immersion blender until smooth.
  • Add cheese and heat.

Thursday, December 3, 2009

Lovely Local Lemons and Kiwis

Take a close look at the upper left corner of the photo.  See that?  There's snow in the mountains.  About 190cm of snow.  That's not unusual.  It is December after all.

Now take a look at the fruit in the foreground.  Those lemons and kiwis all came from within 50km of that snow.  I kid you not.  Both are Island grown - Vancouver Island that is.  I purchased the lemons earlier in the week at Brambles.  These luscious yellow beauties are from a grower in Deep Bay and were picked by Brambles' owner and her kids last weekend.  

The kiwis are from the Black Creek garden of one of hubby's co-workers. Once they're ripe enough, we'll cut them in half and eat them with a spoon. (The kiwis, not the co-workers.) Mmmmm.  Breakfast.  The lemons, on the other hand, require a bit more preparation.  Though they are delicate-skinned with a sweet perfume, they're still lemons.  After much deliberation, I decided the best way to serve them would be with brandy.

Local Lemon Hot Toddy

Serves 1

1/2 lovely local lemon
1 1/2 ounces brandy (rum is good too)
2 generous tsp local honey
3/4 cup hot water
  • Squeeze the juice of half a lemon into a mug.  Once you've picked out the pips, toss the spent lemon into the mug too.
  • Stir in honey and brandy.
  • Top up with hot water.
  • Enjoy.
If I had been thinking ahead, I would have picked up a bottle of Phrog Gin and made this a totally local beverage.  Maybe next yearUnfortunately it will be that long before the lemons are available again, but I'm sure it will be worth the wait.