The weather is finally fallish here, so there's a breezy nip in the air. Autumnal things going on with me right now: a delicious chicken soup is simmering on the stove, I just finished eating the last of my cream of tomato soup, there are pinecones and other seeds all over our kitchen table, I just harvested a bit more late summer bounty, I have my first cold of the season, AND there's a tiny, no teeny tiny, little beetle crawling all over the table right in front of me. I wonder if he came in on the produce, acorns and such, or me?
So about the soups...being chilly and a bit under the weather, all I want is warm liquids going down my throat. Last night I made us grilled cheese with tomato soup. I was going to take the lazy way out and buy some Campbell's, but I couldn't find one with lower sodium (and did you know there's high fructose corn syrup in there? Now is that really necessary?) so I opted to make my own. Rachel Ray's recipe worked well with a little tweaking. She's so hit or miss, but with the reviews and people's suggestions I felt pretty confident it would be good.
Here's what I did:
Sauteed half and onion until it was translucent and just starting to brown a bit, added a garlic clove and sauteed a minute more. Put that in a pot with a can of no-sodium tomatoes and some chicken broth (about 2 cups?). Added a little Italian seasoning and pepper, stirred it around and brought it to a boil. Reduced the heat and let it simmer for a little while. Then I added a bunch of whole milk and let it simmer a few more minutes. Finally, I immersion blended it and we were all set to eat a delectable childhood favorite!
The soup I'm making today is from The Big Book of Soups and Stews, and it's called "Cheddar Chicken Corn Chowder." Talk about a mouthful! I've made it before and wrote "good/great" in the margin. I also wrote a bunch of notes, including one that says, "You can also make a bechamel sauce and add it." It had me at bechamel. I'm going to add the cheese to the white sauce, because, well, I have a little addiction. I'll probably make too much
on purpose by accident so I can eat it on everything tomorrow. Or just eat it with a spoon. Or just drink it. On a healthier note, I used tomatoes and potatoes from our garden. Aren't they pretty? The two peeled varieties were looking a bit rough (seeing as I harvested them weeks ago), but they had beautiful yellow and pink skin before they started decaying. (ha ha ha) I'm making buttermilk biscuits to go with it. Yummy!
I'll eventually share what all the seed collection is about, but for now I'd better work on this soup before my little friend wakes up!