Whenever my mom stirs together this creamy kettle of warmth,¬†nothing upsetting me has any affect on me. Soup cures the soul and my
mom is the master. This was the Ô¨Ārst soup she taught me to make and is¬†one of the most versatile there is. It suits every season and collaborates¬†magically with the seasonal green (i.e. arugula, spinach, rhubarb¬†leaves, etc). The subtle heat of chili Ô¨āakes and cool milky broth melt¬†with comforting potatoes causing one to seep into calm contentment.
So for the recipe:
- 2-2 1/2 lbs of potatoes (Yukon golds are fab but your standard¬†Idaho will work too), sliced into 1/2 in cubes
- 3 or more large stalks of celery, cleaned and chopped
- 1/2 -1 large onion diced
- 2 cups of milk
- Red pepper Ô¨āakes and/or garlic chili paste
- Salt and pepper
- Olive oil
1. Saute the onions in olive oil until almost clear in a Dutch oven or¬†large pot, add celery and saute.
2. Next, add the potatoes and enough water to cover. Complete with a¬†dash of salt, pepper and red pepper Ô¨āakes. Leave on medium heat with¬†the lid off until the potatoes are cooked through.
3. Once the potatoes are done, pour in the milk and garlic chili paste to¬†taste. Bring back to heat and serve.
*optional* garnish with arugula and some whole wheat toast
3 very easy steps to heaven in a dish