We spent this past Thanksgiving long weekend at the cottage. This was our second annual effort at the cottage and it was incredible. The leaves are in full colour and temperatures are changing A 20 lb turkey had hardly any leftovers and the whole family togetherness was so meaningful. We laughed alot this past weekend. My sister makes her own wine so needless to say wine was in great supply.
My friends used to say to me that being a grandparent is the best club in the world to join. Intellectually it's easy to understand so agreeing with my friends was pretty natural. I just returned recently from visiting Psychgrad, "R" and the babies. I would often sit, play with or watch the grand babies and think to myself "you know, it really IS the best club in the world". Nothing makes me laugh as hard, worry as much or love as deeply as being able to be part of their lives. It amazes me how much work being a parent of a toddler and an infant is. I guess as time goes by we forget, especially so when it's a labour of love.
"R", with all his teasing is really an amazing husband and dad. He's always looking for new and healthy combinations and loves his soups He loves the hearty and thick soups that are a meal in a bowl. R's new recipe came from Saveur ; Potato and Spring Onion Soup and it looks like a keeper.
A thick slice of fresh rye bread and this soup for dinner would for sure do it for me. Tell me you wouldn't want a bowl? The pureeing, although it makes a lot of soups look alike is a great way to pack the veggies in especially for a toddler who doesn't like vegetables AT ALL.
2 bunches spring onions (scallions), trimmed
4 tbsp. sunflower or vegetable oil
1 medium yellow onion, peeled and coarsely chopped
3 russet potatoes, peeled and quartered
4 cups chicken or vegetable stock
Salt and freshly ground black pepper
PREPARATION1. Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.
2. Heat oil in a medium pot over medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, 8–10 minutes. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are soft, 30–35 minutes.
3. Allow vegetables and stock to cool slightly; then, working in batches, purée them together in the jar of a blender or the work bowl of a food processor until very smooth. Return purée to pot and cook over medium heat until hot. Adjust seasonings. Garnish soup with reserved scallion greens.