As I’ve mentioned before, I had my wisdom teeth out on Friday, and so, in anticipation of that, I spent a lot of last week prepping most of the soups on the recipe list. I could also rename this post, “Why an immersion blender is my best friend.”
First, I made this vegan herbed carrot soup from 10th Kitchen. This soup is fantastic. It’s light, it’s fresh and it’s so, so healthy. It’s helpful to have around when you can’t chew any real fruits or vegetables–it gets me my veggies! I’ve been eating the soup hot, but I’m sure it would be really refreshing cold, as well, like a carrot gazpacho.
This soup is the first installment of “Why an immersion blender is my best friend.” I actually forgot I even had an immersion blender until I moved, and in the process of packing up the kitchen came across a really old one that I assumed was broken. But we plugged the thing in and, I’ll be damned, it worked! That was a great day. Now I’ve checked one thing off my ever-growing list of kitchen gadgets. Plus, it saves me the inevitable burns from pouring hot soup contents into a blender and back again.
I also cooked up a batch of ginger-chicken soup from Bon Appétit. The recipe called for six quarts of water to three pounds of chicken, which all the commenters said was WAY too much. I halved the recipe to begin with, so I was only using about a pound and a half of chicken (once I removed the breast that cooked in the initial stock to use in my chicken pot pie), so I cut the water down to eight cups to result in a richer tasting broth. I also then added in some extra chicken stock I had left in the fridge at the end.
With the extra concentration of the chicken flavor, the ginger was kind of lost; I probably should have added more ginger to counterbalance the extra stock. Nonetheless, in the end it made a good chicken soup, even if it tasted standard and not ginger-y. But I made a pretty decent broth (round one.)
Round two of cooking chicken stock from scratch was the base for alanabread’s creamy leek and garlic soup. This soup. Oh, what can I say about this soup? This soup is so good that I was licking the spoon as it cooked. Like cake batter. It was, however, very, VERY thick when I only used half the chicken stock I made. (The recipe was supposed to yield double the stock needed for the soup.) I ended up adding all the stock to get the right soup-like consistency. After only half the stock, it was more like a thin mashed potato puree than a soup. (A delicious potato puree, though. I’m totally considering remaking this one, but doctored into mashed potatoes rather than soup. That would be one killer side dish.)
What makes this soup so OMG is the two bulbs of roasted garlic. Roasted garlic is sweet and aromatic, not spicy and pungent like in its raw form. And it smells amazing. I now highly recommend adding it to everything. Especially anything potato-based.
There’s just the tiniest amount of dairy in this soup, too; most of the creaminess comes from potato, with just 100 ml of light cream added at the end. And it’s heavenly. I think I found my new favorite soup. Also, see installment two of “Why an immersion blender is my best friend.”
With options like this, my post-surgery soft diet is way less boring than run-of-the-mill canned soups and applesauce (and much healthier.) It’s making the whole recovery process much smoother. (No pun intended!)