soup- sweet and cold

it’s hot. it’s hot everywhere. so drink this. it will help. i promise.

3 ingredients, 10 minutes (plus fridge time)

if you can wait, it's better the second day

watermelon soup

1/2 seedless watermelon, cut into chunks

pint of strawberries, tops removed

1/4c- 1/2c sugar

kosher salt, if needed

place all ingredients into a bowl and puree with an immersion blender. done.

an immersion blender will make your life easier here. sure, you can use a regular blender; however, they always seem to create two layers- a liquid layer immediately below a very solid layer. i hate that.

oh, and get some lemon yogurt and spoon some in before serving.

broccoli and cheese is full of win

bread bowl? what an ingenious idea

you know, up until late last year i’ve never had broccoli cheese soup. i knew it existed. it sounded good. it just never happened. but then something magical occurred- i bought an immersion blender. soups all the freakin’ time. it was only a matter of time before broccoli made its way under the spinning blade.

broccoli cheese soup

~2-3 cup broccoli florets

2 large carrots, peeled and chopped

1 medium potato, cleaned and chopped

4 cups chicken stock

2 cups water

1 large yellow onion

extra virgin olive oil

1 cup extra sharp cheddar, grated (plus more for garnish if desired)

1/4 cup milk

kosher salt

freshly ground black pepper

***bread bowl, optional

in a stock pot cover broccoli, carrots and potato with chicken stock and water. cover and bring to a boil. simmer for about 20 minutes or until carrots can be easily pierced with a fork. while the vegetables are simmering, sautee the onion until translucent. add onion to stock pot. remove from heat.

use an immersion blender to blend the soup until desired consistency. i like to leave some chunks of veggies for texture. add in cheese and stir until it melts. pour in milk. add salt and pepper to taste.

***the bread bowl in the picture is my standard honey whole wheat. i would reccomend to make an entire loaf and just use about 1/4 of the dough for each bowl. that way is much easier, and you get a better result, as opposed to shrinking the recipe. the only change is that no loaf pan is used, and you only bake the bowl for about 25 minutes. then just cut the top off and scoop out the insides. mmmmm bready insides…..

carrot soup with fennel and ginger

carrot soup

Fun Food Fridays are a semi-regular event at the hospital. We just go around and eat for two hours. It’s freakin’ awesome! I usually opt to make a dessert. Not this time.

the fennel and ginger are just barely there, but you can taste them. and they are delicious.

~2 lb carrots, peeled and sliced

1 large potato, peeled and sliced

1 small fennel bulb, sliced

4c chicken stock

1-2 tbsp extra virgin olive oil

1 medium onion, diced

2 cloves garlic, diced

1 tbsp fresh ginger, grated

kosher salt

pepper

in a stock pot, boil carrots, potato, and fennel in stock. lower heat and simmer for about 15 minutes, or until carrots are soft.
sautee onion in olive oil until just barely caramelized. add in garlic and ginger. cook for 1 minute.

add onion mixture to stock pot. use an immersion blender to blend soup.

salt and pepper to taste.

now that i have an immersion blender, i see many many, more soups in my future…