no soup for you!

By Monday, June 08, 2009 , ,

So, last weekend was darn cold for June (I know, we live in Wisconsin). We had hit the farmer's market in the morning, but I still wasn't sure what to make for dinner that night. I had menus for the rest of the week set, but Saturday night was throwing me for a loop.

Pickle was going to eat dinner before we did so we could have a grown-up meal without the worry of food being thrown at us, so the options were endless. I hadn't made soup in ages and since it was 59 degrees outside and spitting rain, soup sounded perfect.

With five Yukon gold potatoes in the pantry and some purple scallions, petite carrots and baby spinach from the market, I whipped together a little curried cream of potato soup for dinner with some homemade croutons for a garnish.

The next night, Pickle was given the leftover soup; needless to say it did not receive the same warm reception it did the evening prior.

Here's the recipe ... make it before it's too hot out (although, it could be good cold, too):

Curried cream of potato soup with greens and croutons
1 tablespoon olive oil
1 tablespoon butter
6 scallions, finely sliced
1 large carrot or three petite carrots, medium diced
5 yukon gold potatoes, diced into 1/2 cubes
1 teaspoon madras curry powder
4-5 cups chicken stock
1 cup whole milk
8 oz. baby spinach leaves, roughly chopped
1/4 cup heavy cream
1-2 teaspoons salt
Freshly ground black pepper to taste

Over medium heat, add olive oil and butter to a 6-8 qt. Dutch oven or soup pot. When the butter subsides foaming, add scallions and carrots. Season with 1 teaspoon salt and some pepper. Sauté until slightly tender, about 5-7 minutes. Add curry power and cook, stirring, until fragrant, about 1 minute. Add potatoes, stirring to coat. Add stock and milk (add more stock if need; vegetables should be submerged completely). Add other teaspoon of salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, but not yet falling apart, about 45 minutes.

Remove from heat and with a slotted spoon remove about 1/3 of the potatoes and carrots and place in a bowl. With a handheld or traditional blender, puree the remaining soup until smooth. Use caution when blending hot liquids.
Add reserved veggies back into the soup, along with the heavy cream and baby spinach. Check seasonings, and add more salt and pepper as needed. Return to medium-low heat and warm until spinach has wilted and soup is hot.

Garnish with homemade croutons.

Leftover country or sourdough bread (although almost any bread will work), cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 clove garlic, shaved on a microplane grater

Preheat oven to 425 degrees
Place bread on baking sheet lined with parchment or foil.
Mix olive oil, salt, pepper and garlic together in a small bowl.
Drizzle over bread. Toss to coat.
Bake for 15-20 minute, until bread is golden brown and crisp.

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