Thursday, September 21, 2006


So, lately I only bring my camera home on weekends--it's in a locked cabinet at school the rest of the time. However, I have gradually begun getting acquainted with my kitchen again! We're still having hot days, but the nights are getting cooler. To me, that means soup season! I've made soup 3x the past week--the tomato soup posted below (it wasn't as good as I remembered it being?), Spicy Sweet Corn and Poblano Soup (first made by Lula at a Supper Club and repeated by me many times since), and a Creamy Rosemary-Potato Soup created by me. I'll attempt a recipe below.
There's something about the crisp cool air that just screams my name. I love this time of the year, and living back in Oklahoma somehow makes me savor it more.

I have another new student coming next week, and yet another one coming soon. My students are all so DIFFERENT. Yes, of course they are, right? But more the underlying reason for their developmental is as of yet undiagnosed as to any medical condition that might explain his actions and behaviors. It's driving me crazy. I feel like I can't help him unless I know more, because what I know isn't enough. Right now we are dealing with a child who screams whenever he doesn't get his way or is put at a table for any 'teacher time' activities. He basically wants to run around like a tornado and do whatever he wants, otherwise he screams. He screams loud. We've tried ignoring-not reinforcing the behavior that gets attention. We've tried redirecting. We've been stern. We did turn off the water fountain he likes to play in. He didn't scream when he realized it doesn't work, but he did look quite perplexed. :)

On to the soup. All measurements are approximate (as anyone who has seen me cook can imagine). At first, I didn't think I was going to like it on account of too much rosemary, but when it was said and done, I was quite pleased. Nothing gourmet...but stick to your ribs good.

1 T. olive oil
3/4 pound of white potatoes, diced
1/2 small yellow onion, diced
3 cloves garlic
5 cups vegetable broth (I used water+Better than Bouillon)
1/4 c. half and half
1 cup fat free milk
1 t. dried rosemary
S&P to taste
cheese for garnish (I used cheddar, but was tempted to use smoked Gouda)
bacon for garnish

Heat olive oil and garlic cloves. Add onion and cook until tender, about 3-4 minutes. Add diced potatoes and stir to coat with oil. Cook, stirring often, for about 10 minutes. Add broth and bring to a simmer. Cook until potatoes are tender. Add rosemary. Use a stick blender to puree soup to desired consistency. Add half & half and milk and heat. Season to taste. Garnish with shredded cheese and bacon.

Guilty confession: I also added some of the bacon grease to the soup. It really helps the flavor.


Joe said...

Happy Birthday Jennifer!

Jennifer said...

Thanks Joe, but you're about 3 weeks early. :)