Monday, 25 January 2010
Some weeks I have so much on that I don't know whether I am coming or going! Weeks where I am uber busy at work and don't have a lot of time to spend on the fun stuff at home, like cooking . . .
There are people who say to me, don't you ever get tired of cooking? How can you spend all day at work cooking, and then come home and cook again???
It's easy when you love cooking as much as I do, and I really do love it! So much so that it never really seems like work to me . . . just fun. The real work is the cleaning up . . . but that we won't think about . . .
On weeks like those that I have an extra lot on, I like to keep a host of special, quick and easy recipes up my sleeve. Recipes that are simple to execute, don't take a lot of time, or host of special ingredients.
And most importantly, recipes that taste good. If it doesn't taste good . . . it's a waste of time, effort and ingredients, no matter how quick and easy it is . . .
This delicious soup is one of those recipe I do keep on hand. Quick, easy, simple, economical and very, very tasty! All you need with it is some crusty bread and perhaps a salad. You can make it totally vegetarian by using vegetable stock instead of chicken stock.
*Creamy Potato, Onion and Cheese Soup*
Simple and yet so delicious. This is a handy one to have in your recipe box for those days when you are lacking in time and inspiration!
3 TBS butter
1 small onion, peeled and chopped
6 spring onions, finely chopped (including the green bits)
4 potatoes, peeled and cut into chunks
700ml of chicken stock (A generous 3 cups)
sea salt and ground white pepper
150ml milk (2/3 cup)
150ml whipping cream (2/3 cup)
2 TBS chopped fresh flat leaf parsley
2 1/2 ounces coarsely grated cheddar cheese
fried garlic croutons to serve (optional)
Heat the butter in a large saucepan. Once it begins to foam add the onion, spring onions, and potatoes. Cover and cook over medium heat for about 5 to 7 minutes, or until the onions are tender.
Add the stock, Bring to the boil. Reduce the heat then cover and simmer for 15 to 20 minutes over medium low heat, until the potatoes are tender. Remove pan from the stove.
Mash the potatoes well with a potato masher. Season to taste with the salt and pepper. Stir in the milk and the cream. Re-heat gently until nice and hot without boiling. Ladle into heated bowsls and sprinkle with the cheese, parsley and croutons to serve.
Pssst - I make my own garlic croutons. I just beat some softened butter together with a crushed clove of garlic, brush that mixture on both sides of sliced bread, cut the bread into little shapes and then bake the shapes on a tray in a hot oven until they are crispy brown all over. Easy Peasy, Lemon Squeasy!!