I find winter to be a bitter-sweet season for me. On the one hand, you get weather like this, which makes you reconsider life decisions such as moving to New England.
On the other hand, it’s the most satisfying weather to cook soup in. Growing up in Malaysia, I’ve always thought of soup as an after-meal substitute for water. A savory way to wash the flavors down your throat. Being here in the U.S., however, has shown me that soups can be a lot more than a simple broth with some vegetables. It can be a truly rich and delightful dish to have, especially when it is cold outside.
I’ve been experimenting with a Christmas gift I received a few years ago. It was an immersion blender (I received the gift along with a molecular gastronomy kit… but maybe chemistry isn’t quite for me). Yet – I’ve never quite known where I would use this contraption (apart from making a 1-minute hollandaise sauce). After a series of Tasty videos though, I’ve learnt to harness the power of the portable blender and create some tasty concoctions of my own! Behold the following recipes:
1.) Potato leek soup – Yukon potatoes, leeks, chicken stock, bacon bits, and chives.
2.) French Onion Soup – Onions (lots of it), cognac, beef stock, mozarella, bread and cheese
3.) Mushroom soup – Mushrooms (lots of it), garlic, onion, flour, heavy cream