Wednesday, September 19, 2012

Spicy Cream of Vegetable Soup

I didn't realize that this summer/fall was the preferred time for every single person in the world to get married.  But apparently it is.

I'm sure there comes a time in everyone's life when it seems like everyone around them is getting married, and since I'm from Utah, that time comes a little early.
The first wave of marriages has long since passed.  All of the kids I went to high school with are married and most of them are onto the parenting stage of their lives.  This second wave that hit this summer and is still coming consists more of family members.

In one single weekend, we were supposed to go to three different weddings!
Last weekend, we went to our 4th wedding of the season.  It was amazing!  Incredible venue, mouthwatering food, and great music to dance to.  And let's be honest, weddings are really the only opportunity white people have to dance out in the open!

It was also exhausting.  Flying across the country late Friday night, returning late Sunday night, made me want to spend all day Monday laying on the couch, reading the Hunger Games and slurping down soup.

We've got one more wedding this year, so luckily I stuck some "recovery soup" in the freezer.
2 Tbsp. butter
1 onion, minced
3 stalks celery, chopped
4 carrots, chopped
2 jalapeños, seeded and chopped
6-8 medium sized potatoes, cubed
32 oz. chicken stock (can use vegetable stock to make this a vegetarian meal)
2 bay leaves
1 can whole corn
1 can creamed corn

1.  In a large stockpot, add butter, onions and celery.  Cook until onions are clear.  Add carrots.  Cook for 5 more minutes.

2.  Add jalapeños, potatoes, chicken stock, and bay leaves.  Simmer until potatoes are soft.  (Check with a fork).

3.  Remove bay leaves.  Using an immersion blender, or by transferring soup by cupfuls into a blender, blend until smooth.

4.  Add both cans of corn after blending, return to simmer.

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