cauliflower chowder

this is delicious.
warm and comforting and less fat than traditional chowders!
it's super creamy without the addition of cream and sneaks in veggies to even the pickiest eaters!

Cauliflower Chowder
Serves 4-6.
4 slices bacon, diced
2 tablespoons butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Salt and freshly ground black pepper, to taste

Shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil, reduce heat and simmer until cauliflower are tender, about 12-15 minutes.  Season with salt and pepper, to taste. Remove bay leaf and puree in batches in a blender, using care.  If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon, cheese, and parsley, if desired.

lemon coconut "curry" sauce

So.

This is my new favorite sauce.

It can go on anything.

As a sauce for grilled chicken, over pasta, in scrambled eggs, as a base for soup, or, as my favorite, simmered with chunks of chicken and fingerling potatoes over rice as a "curry", of sorts.

It's not a real curry, per say, but it reminds me of a good, coconut, green curry so that's what we've been calling it.

When we have it for dinner.

About once a week.

And in this house, once a week, once a month, repeating a recipe is a big, big deal.

Lemon Coconut Curry Sauce

Makes about 2 cups.

From 101 Cookbooks!

1 bunch of scallions (about 8-10)

1/2 a bunch of cilantro (about 1 cup of leaves, packed)

1-2 garlic cloves

1-2 fresh jalapenos, depending on how spicy you like it

a pinch of salt

1 tablespoon canola oil

1 can of coconut milk (full fat is best, of course, but low fat is okay too)

2-3 tablespoons fresh lemon juice, or more/less to taste

Blend all ingredients, except lemon juice, really well in a food processor.  Store in a mason jar in the fridge for up to two days.

Right when you are ready to use, add lemon juice and heat through.  

For example, for our "curry" dish, I brown the chicken and potato chunks and add the sauce and simmer for about 15 minutes, until everything is cooked through and tender, then add the lemon juice and serve over rice or quinoa.  

So so good.

scallop cioppino

This is one of those dishes that you serve to guests.
You can do it all (literally) the day before and it takes under ten minutes to prep for your guests.
It already has the garlic bread in the stew so you don't even have to serve bread....just a big, fancy salad and you are all set.
And maybe a chocolate mousse (also do ahead!) for dessert?
So so easy and super fancy.

Scallop Cioppino
Serves 6.
From Fish Without A Doubt.
Olive oil
1 baguette, cut into 1 inch slices
1-2 large garlic cloves, cut in halves
2/3 cup olive oil
2 large onions, diced
6 garlic cloves, minced
2 large bell peppers, diced (any color)
2 teaspoons dried oregano
2 jalapenos, minced
1/4 cup tomato paste
1 cup dry white wine
Salt and freshly ground black pepper
16 ounces bottled clam juice
28 ounces canned diced tomatoes with juice
2 pounds bay or sea scallops, frozen is fine, rinsed well and tough bits removed
2/3 cup chopped fresh parsley
2/3 cup chopped fresh basil

Preheat your oven to 200*.
Heat a nonstick skillet over high heat.  Add about a tablespoon of olive oil and as many slices of bread that will fit.  Saute the bread until it's a nice golden brown, about 2 minutes.  Turn slices over and saute for another minute.  Set the slices on a baking sheet and continue browning until all the slices are browned, adding more oil if needed.
Bake the bread in the oven until the slices are dry, about 15-20 minutes, turning once.
Rub the croutons with the cut side of the garlic cloves and let them cool completely.  Cut into cubes, if desired...we liked it better cubed but we've done it both ways.  And you can make these ahead of time...just store in an airtight container.
The day before serving, heat a large Dutch oven over high heat.  Add the 2/3 cup of olive oil and onions and saute until soft, about 3 minutes.  Add the garlic and saute about a minute, until fragrant.  Add the bell peppers and oregano and saute for a couple minutes.  Add the jalapenos and tomato paste and saute, stirring often, for another couple minutes.  Don't burn the paste!!
Add the wine, bring to a boil, and reduce until the wine is syrupy, about 5 minutes.  Season with just a bit of salt....not too much because the clam juice is salty! and lots of black pepper.
Add the clam juice and tomatoes and bring to a boil.  Reduce the heat to a simmer and cook for around 30  minutes.  Let cool and refrigerate overnight.
When you are ready to eat, bring back to a simmer and add the scallops and herbs.  Cook for about 3-4 minutes, until scallops are barely cooked through.
Serve over a handful of garlic crouton cubes (or a few slices, if you left them that way).  Enjoy!

mexican lime soup with turkey

Need another idea to use leftover turkey??
This is great.
Yes, another Tex Mex recipe but it's so so good.
Light but hearty with the addition of good-for-you-fat avocados.
Perfect and comforting but not too heavy after that big meal you just had on Thursday.
Try it!

Mexican Lime Soup with Turkey
Serves 4.
Adapted from Soup of the Day.
8-10 small limes
about 2 cups leftover turkey (or chicken!), shredded
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 jalapeno, minced
3 cups chicken stock (or turkey, if you have it!)
1 1/2 teaspoon dried oregano
1 avocado, pitted, peeled and diced

Cut 2 of the limes into wedges and set aside for serving.  Juice as many of the remaining limes as needed to measure out 1/3 cup juice.
Heat oil over medium heat in a large Dutch oven.  Add the onion and saute until softened, about 5 minutes.  Stir in garlic and jalapeno and saute until fragrant, about a minute.  Stir in stock, 3 cups water, lime juice, and oregano.  Add shredded turkey.  Turn heat up to high and bring to a boil.  Reduce heat and simmer, partially covered, for about 15-20 minutes.
Serve, passing avocado and extra lime wedges.  Enjoy!!

chunky heirloom tomato soup

Another awesome tomato soup.
This one is chunky, which I'm usually not a huge fan of but when the tomatoes are in season, you really want to let their lovely texture shine.
Combining the red and yellow tomatoes gives this soup a beautiful, Autumn color.
Still not my favorite, but another close one!
Serve with a huge chunk of crusty bread and a nice glass of white wine.

Chunky Heirloom Tomato Soup
Serves 6.
From Soup of the Day.
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
3 red heirloom tomatoes, chopped
3 yellow heirloom tomatoes, chopped
2 cups chicken stock
2 teaspoons sugar
1/2 cup heavy cream
1/3 cup chopped fresh basil
Salt and freshly ground black pepper

In a large, heavy pot, warm the oil over medium heat.  Add the onion, garlic, and carrots and saute until soft, about 5 minutes.  Add the tomatoes, stock, and sugar, and bring to a boil.  Reduce heat to low and simmer for 30 minutes.  Remove from heat and let cool slightly.
Meanwhile, combine cream and basil in a blender and puree until smooth.  Let sit while soup is simmering.
Puree half the soup, return to pot, and add basil cream.  Season with salt and pepper to taste and enjoy!

avgolemono

Avgolemono is a rich, lemony chicken and rice soup.
It's a signature dish of Greece.
Creamy but bright and satisfying yet light, it's a great dish to have the day after Thanksgiving.
Plus, we added turkey.
:)

Avgolemono
Serves 4.
From Soup of the Day.
6 cups chicken stock
1/2 cup long grain white rice
4 egg yolks, lightly beaten
1/4 cup fresh lemon juice
1 teaspoon finely chopped lemon zest
1-2 cups shredded turkey
Salt and freshly ground black pepper
2 tablespoons chopped flat leaf parsley

In a large Dutch oven, bring the broth to a boil over medium high heat.  Add the rice and cook, uncovered, until tender, about 15 minutes.
In a bowl, whisk the egg yolks, lemon juice, and lemon zest.  Whisking constantly, slowly pour 1 cup of the hot stock into the egg mixture.  Reduce heat under the stock to medium low and slowly stir the tempered egg mixture back into the pot.  Add turkey and cook, stirring, until the soup is slightly thickened, about 3-4 minutes.  Do not let it boil!
Season to taste and garnish with the parsley.  Enjoy!

chicken soup with gnocchi, basil, and parm

This is perfect for a warm, comforting meal with the taste of summer.
The basil and tomatoes and spinach remind of a warmer day but the soup is still substantial enough to heat you through in November.
It's great.
And great for leftover turkey too ;)

Chicken Soup with Gnocchi, Basil, and Parm
Serves 4.
From Soup of the Day.
2 small skinless, boneless, chicken breasts....or the equivalent of leftover shredded chicken
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 small onion, diced
2 garlic cloves, minced
4 cups chicken stock
1 can (14 ounces) diced tomatoes
18 ounces potato gnocchi (frozen is fine but homemade is better!)
1-2 cups baby spinach, washed
1/4 cup chopped basil
Grated Parm for serving

Preheat your oven to 375*.  Place the chicken breasts on a baking sheets, brush with 1 tablespoon of the oil, and season with salt and pepper.  Roast the chicken until just cooked through, 18-20 minutes.  Let chicken cool a bit then shred into bite sized pieces.
In a large Dutch oven, heat the remaining oil over medium-high heat.  Add the onion and garlic and saute until translucent, about 5 minutes.  Add the stock and tomatoes, with their juices, and bring to a boil.  Add the chicken and gnocchi and cook for 5 minutes.  Remove from heat, add the spinach and basil, and stir until just wilted.  Season with salt and pepper to taste and serve with Parm all over the top!  Enjoy!

ramen noodle soup with edamame

This is so easy.
And so flavorful!
And so cheap!
Win win win.

Ramen Noodle Soup with Edamame
Makes 4 servings.
From Soup of the Day.
2 tablespoons canola oil
2 shallots, finely chopped
4 cloves of garlic, minced
6 cups chicken stock
3 ounces dried ramen noodles...and not the spice packet! (one package)
8 ounces spicy tomato sauce....you can find the "spicy" kind now in the regular grocery store, but if you can't, add more Sriracha
1 1/2 cups frozen, shelled edamame
4 scallions, thinly sliced
Salt and freshly ground black pepper, to taste
Sriracha, for serving

Heat oil in a large Dutch oven over medium-high heat.  Add shallots and garlic and saute for 3 minutes.  Add the stock and bring to a boil.  Add the ramen noodles and tomato sauce and simmer for 5 minutes.  Add the edamame and green onions and cook for 3 minutes. Season with salt, pepper, and Sriracha to taste and enjoy!

chili con carne

I love me some chili con carne.
I grew up with this stuff.
Being from Texas and all.

It's like a thick, Tex Mex chili.
With no beans.
And huge chunks of shredded, falling apart beef.
It's delicious.

Chili Con Carne
Serves 4-6.
From Soup of the Day.
2 pounds boneless beef chuck, trimmed and cut into 1/2 inch cubes
Salt and pepper
2 tablespoons vegetable oil
1/2 cup mixed peppers, finely chopped....your call as to how spicy or mild
1 red bell pepper, seeded and finely chopped
8 cloves garlic, minced
4 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon ground coriander
1 28 ounce can diced tomatoes
1 teaspoon dried oregano
2 cups beef stock or water
1 cup sour cream
Chopped cilantro, for garnish

Sprinkle the beef evenly with salt and pepper.  In a large, heavy pot or Dutch oven, heat 1 tablespoon of the oil over medium heat.  Working in batches, brown the beef on all sides and transfer to a plate.
Warm the remaining 1 tablespoon of oil in the same pot.  Add the peppers, bell pepper, and garlic and saute until the veggies get soft, about 5 minutes.  Stir in the chili powder, cumin and coriander and cook for about a minute.  Add the tomatoes with their juices and the oregano, season with salt and pepper, and stir well scrape up any brown bits on the bottom of the pot.
Add the beef back in and stock.  Bring to a gentle boil over medium heat.  Reduce heat to maintain a gentle simmer, cover, and cook until the beef is tender and the liquid is slightly thickened, around 2 1/2 hours.  If too thin, remove cover and simmer for the last 30 minutes.
Season with salt and pepper, garnish with sour cream and cilantro, and enjoy!

corn and cheddar chowder

I love chowder.
Usually, it's clam or potato or something white-ish.
Today, it's corn and cheddar!
Couldn't resist.
However, this is not a figure friendly meal.
This is a hearty, thick, and delicious-calorie-laden (and worth it!) meal.
Enjoy!

Corn and Cheddar Chowder
Serves 6-8.
Ina Garten.

8 ounces bacon, chopped

1/4 cup olive oil

4 large onions, chopped

1 red bell pepper, chopped

4 tablespoons butter

1/2 cup flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground turmeric (optional, I hate this stuff...)

12 cups chicken stock

6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)

10 cups corn kernels (I use frozen)

2 cups half and half

1/2 pound sharp white cheddar cheese, grated

In a large stockpot over medium high heat, cook the bacon in the olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions, bell pepper, and butter to the pot, and cook for 10 minutes, until the onions are softened.

Stir in the flour, salt, pepper, and turmeric, if using, and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half and half and cheese. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot and enjoy!

cream of onion soup

Continuing on with our soup theme...
If you like French onion soup, you'll love this!
It's like a pureed version.
Very comforting and very important for nights like these.
Lots of spit ups and accidents from my potty trained two year old.
But, nights like these make me remember why I married the man I did and that God has a plan.
And the importance of easy soups and how they make me feel all toasty on the inside.

ps-have a glass of red with this :)

Cream of Onion Soup
Serves 4.
From Soup of the Day.
5 tablespoons butter
1 1/2 pounds of sweet onions, like Vidalia, sliced
2 cups milk
2 cups chicken stock
3 tablespoons flour
Salt and pepper, to taste
1/2 cup heavy cream
1/4 cup bourbon (optional)

In a large sauce pan, melt 2 tablespoons of the butter over medium heat.  Add the onions, reduce to low, cover, and saute until softened, about 5 minutes.  Uncover and continue sauteing until golden, about 10-12 minutes.  Let cool slightly, then finely chop the onions in a food processor.
Pour the milk and stock into separate small saucepans and place over low heat.  Heat both until just barely scalding...small bubbles around the edges of the pan, and then remove from heat.
In a large, heavy pot or Dutch oven, melt the remaining 3 tablespoons butter over medium low heat.  When the foaming subsides, add the flour and whisk until smooth, about 2 minutes.  Slowly add the hot milk, whisking all the while, until the mixture bubbles and has thickened, about 3 minutes.  Slowly add the hot stock, whisking, and bring to a slow boil.  Let simmer for about 3 minutes.
Add the chopped onions to the pot and season to taste.  Reduce to a bare simmer, cover, and cook for 10 minutes.  Remove from heat.
Puree soup again in a blender or food processor, in batches.  Return to pot and add the cream and bourbon, if using, and heat through.  Enjoy with tons of black pepper on top!

tomato soup with smoked paprika and peppered bacon

Mmmm.

Ever since I got over my fear of tomato soup, I've kinda been going crazy.
Still my fav.
But, this one is a close second.
And I've got a few more up my sleeve as well ;)

Tomato Soup with Smoked Paprika and Peppered Bacon
Serves 4-6.
From Soup of the Day.
4 slices peppered, super thick cut bacon
1 tablespoon butter
1 onion, chopped
2 garlic cloves, chopped
2 28 ounce cans of crushed tomatoes
3 tablespoons heavy cream
1 teaspoon good smoked paprika
Salt and pepper, to taste

In a large, heavy pot or Dutch oven, fry the bacon over medium heat, until crispy.  Transfer to paper towels, let cool, then cut or crumble.
Add the butter to the pot and melt over medium.  Add the onion and garlic and saute until very soft, about 5 minutes.  Add the tomatoes and bring to a boil.  Reduce the heat to low and simmer for 20 minutes.  Remove from heat and let cool slightly.
Puree soup carefully in a blender or food processor until desired consistency.  Return to pot and add the cream, paprika, and salt and pepper to taste.  Return to a bare simmer, just to heat through.
Serve with the bacon and more freshly ground black pepper and enjoy!

baked potato soup

Yup.

Still cuddling.

But, it's November and in my book, that calls for endless days of soup.

So, that's what we'll do!

Baked Potato Soup
Serves 4-6.
Smitten Kitchen!
3 tablespoons butter
2 medium leeks, white and light green parts, halved lengthwise, washed, and chopped
1 teaspoon minced garlic
1 head garlic, roasted and peeled

5 to 6 cups chicken stock, depending on how thick/thin you want it

2 bay leaves

2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes

1/3 cup sour cream

Ground black pepper

Toppings, optional:

Minced fresh chives or scallions

Bacon bits

Sour cream

Grated cheddar

A drizzle of melted (or melted and browned) butter

In a large, heavy pot (or Dutch oven), melt the butter over medium heat. Add leeks and cook them until soft, about 5 minutes. Add the minced garlic and cook another minute. Add the roasted garlic, stock, bay leaves and 3/4 teaspoon table salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

Discard bay leaves. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) 

Serve with whatever toppings you'd like and enjoy!

vegan curry sweet potato soup with wild rice

In my efforts to force Fall upon us as quickly as possible, this is a delicious Autumnal soup that just screams for sweaters and lit up fireplaces.

Everything about this is healthful and flavorful. 

The veggies are boiled instead of sauteed, the potatoes baked, and the wild rice on top is an excellent source of vitamins and fiber.

A perfect way to start the season of usually unhealthy eating!

Vegan Curry Sweet Potato Soup with Wild Rice

Serves 2-4.

Add a bit of ginger to the veggie mixture before simmering!

1 large onion, chopped

3 cloves garlic, peeled

1 tablespoon Thai red curry paste

3 1/2 cups vegetable broth 

2 large sweet potatoes, baked and peeled

1/2-1 cup of coconut milk (you can use fat-free or reduced-fat if you'd like)

1 cup cooked wild rice

Salt and pepper, to taste

Combine chopped onion, garlic, and curry paste in a medium saucepan.

Add broth and bring to a boil over medium high heat.  Cook until the veggies are tender.  Set aside, off heat.

Meanwhile, blend the baked sweet potatoes in a food processor or blender until almost smooth.

Add coconut milk, 1/2 cup at first, and blend until smooth.  Add more milk if you want your soup thinner.

Add the broth and veggie mixture and blend until very smooth.

Serve with about a 1/4 cup of wild rice on top and enjoy!

roasted tomato and black bean soup

Oh, yikes.
Another soup.


But, seriously, people, you don't understand my obsession with summer-tasting soup.
Soup. Is. So. Healthy.
Perfect for summer.
And, I'll say it again, another great excuse to turn down the a/c and put a sweatshirt on.

Roasted Tomato and Black Bean Soup
Serves 6-8.

7 medium tomatoes, quartered

1 large onion, cut into large pieces

3 cloves garlic, peeled

2 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 cups low-sodium chicken or vegetable broth

2 cans black beans, drained and rinsed

1 1/2 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon hot pepper sauce (more to taste ;) )

1/4 cup reduced-fat sour cream, for garnish (optional)

Avocado, diced, for garnish

Preheat the oven to 375*. Toss the tomatoes, onion and garlic with the oil, salt and pepper in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes. 

*Alternatively! I totally used this once, with fantastic and, dare we say, even easier results???*

Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the broth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender. Stir in the hot sauce. Divide among your bowls and garnish with a dollop of sour cream, if using, and a sprinkle of avocado!  Enjoy :) 

chipotle sweet potato bisque (vegan!)

I know sweet potatoes are usually an autumn thing.
But, here's the deal:
I can't really add chipotles to anything and not think of summer.
Texans just believe that the hotter the weather, the spicier the supper should be.
So, I make this super creamy soup in the summer.
I just turn down the air conditioner ;)

ps - did I mention how healthy it is??  Swimsuit-perfect!


Chipotle Sweet Potato Bisque (vegan!)
Adapted from Vegan Latina
Serves 4.
2 tablespoons olive oil

3 cloves garlic, peeled and minced

1 large onion, peeled and diced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

4 cups vegetable broth

1/2 pound white waxy potatoes, scrubbed, peeled and diced into 1 inch chunks

1 1/2 pounds sweet potatoes, scrubbed, peeled and diced into 1 inch chunks

2-4 chipotles in adobo, chopped, plus 1 to 2 teaspoons sauce, depending on how spicy you like your life

1/4 cup coconut milk or non-dairy milk

1 tablespoon freshly squeezed lime juice

salt and freshly ground pepper to taste

1/2 cup thinly sliced scallions

In a large soup pot over medium heat fry the garlic in the olive oil for 30 seconds. Add onion and sauté until onion is tender and translucent, about 5 minutes. Stir in ground cumin and oregano, then pour in water or stock. Add the chopped potatoes and sweet potatoes, cover the pot and increase the heat to high. Bring the soup to a boil, then reduce heat to gently simmer for 28-32 minutes or until both white and sweet potatoes can be easily mashed when pressed against the side of the pot with a wooden spoon. Turn off the heat.

Add chipotles and adobo sauce to the soup. Use an immersion blender to puree soup to a smooth, creamy consistency. If you prefer to use a blender, let the soup cool for at least 20 minutes before pouring into a blender; pulse until smooth then return to the pot. Warm the soup over low heat and stir in the coconut milk or non-dairy milk, lime juice, salt, and pepper. Taste and adjust seasoning with more lime juice and salt if desired. Ladle soup into serving bowls and garnish with sliced scallions.  Enjoy!

strawberry soup

Ah, Spring.
Get ready for an overload of strawberry recipes!!
And this is definitely the easiest of all!
Just a few key ingredients and blend blend blend!
Perfect for your best friend's baby shower, picnics under the trees, or hot bbqs!
Enjoy!


Strawberry Soup
Serves ??  I honestly can't remember!!  I do remember after pouring this bowl for the pictures, just drinking the rest out of the blender until - whoops! - it was gone :(
*Which reminds me, if you don't want bubbles like the above picture, refrigerate it for a few hours and the bubbles will disappear and you'll be left with a gorgeous, creamy, smooth soup!*
1 quart strawberries, hulled and chopped
1/3 cup ginger ale or sierra mist
1/4 cup milk
1/3 cup sugar
1 tablespoon lime juice
1 teaspoon vanilla
1 cup sour cream
Strawberry jam, to swirl (optional)

Place all ingredients in a blender and blend until super smooth. Serve cold and enjoy! 

simple corn and avocado soup

It's Spring, right?
So, I'm allowed to get all summer-y on you already, yes?

I just can't help myself.

The first breath of warmth in the air, I start dreaming about fresh corn and watermelon and fireworks.
The first wisp of a chill in the breeze, I start drooling over stews and sweaters and anything with maple syrup in it.

Forgive me?
You will.

Simple Corn and Avocado Soup
Makes 2-3 servings.
No recipe needed!

Grill 4-6 ears of fresh corn, until charred and tender.

Strip all the kernels off the ear and reserve.

You can use your stand mixer bowl but it does make a big mess :)

Take all the stripped ears along with a couple peeled carrots, some clean celery stalks, and a handful of peppercorns and bring to a boil with about 6 cups of water to make a yummy corn broth!

After that simmers for an hour or so, strain and add the reserved, stripped corn kernels.
Meanwhile, dice an avocado per (immediate) serving.

Add lots of corn and broth to the bowl.

Finish with a few gourmet chips or a sprinkle of sea salt and enjoy!