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Philly

Food

March 29, 2009

Second pass at soup.

A few months ago, I made a pumpkin soup that was not well received.  Soup is a huge pain the butt, so that was that.  But Thursday, I made a roast chicken for bda’s parents, and there was a lot of meat left on it, and I had just seen a recipe for a baked potato soup, and I decided to take another crack at it.

It took forever, probably because I stopped twice.  I made the stock and cauliflower puree last night, then made the broth and cut the potatoes this afternoon, then boiled the potatoes and simmered the broth this evening.

But it was very, very tasty.  We’ll see how it freezes.

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