I am a girl and I like ruffles, unexpected surprises and charming things.
The things that touch my girly soul are:
- Polka dots and hair clips
- Sky reflection in the puddle of water on a rainy day
- Innocence in my boy’s eyes as he paints the sofa with a permanent marker
- Husband’s capacity to embrace the unconventional
- Simple beauty of a vegetable soup
Adapted from A Beautiful Bowl of Soup by Paulette Mitchell
- 2 tablespoons unsalted butter
- 1 cup coarsely chopped onion
- 1 carrot, coarsely shredded
- ½ red bell pepper, finely chopped
- 1 celery stalk and leaves, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable stock
- 2 cups fresh or frozen corn
- 1 large russet potato (about 12 ounces), peeled and cut into ¾-inch cubes
- ½ jalapeño pepper, cut in half lengthwise, seeds removed
- 1 cup milk
- Salt and freshly ground pepper to taste
- Dash of hot chili sauce and finely shredded Cheddar cheese for garnish
- Melt the butter in a Dutch oven over medium-low heat. Add the onion, carrot, bell pepper, celery and leaves, and garlic; cook, stirring occasionally, until tender, about 10 minutes.
- Stir in the vegetable stock, corn, potato, and jalapeño pepper. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the potato is tender, about 10 minutes.
- Remove the jalapeño pepper and discard. Transfer 2 cups of the soup mixture to a blender and purée with the milk. Stir the puréed mixture into the soup. Heat, stirring occasionally, until warmed through. Season to taste.
- Garnish each serving with a sprinkling of chili sauce and a small mound of cheese.
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or milk to thin as desired.
A glass of chilled (around 55F) Parducci Small Lot Blend Chardonnay Mendocino County with a bowl of warm Jalapeño-Corn Chowder will make you giggle all the way to haven