| T O P I C R E V I E W |
| Sourceress |
Posted - Jan 11 2012 : 5:32:37 PM
I've been trying new recipes lately, trying to expand my repertoire a bit. I'm specifically looking for recipes that don't require much energy to prepare, can be made mostly or entirely of local foods, and are free of gluten, corn, nitrates, or dyes (which my kids are allergic to). I had been surfing around in my back issues of MJF, and discovered an article in last Dec-Jan's issue titled "16 Soups for Supper". Since Winter is definitely soup weather, and since soups tend to require less energy and prepwork than other dishes, I was instantly intrigued.
Tonight I made the Cheddar & Potato Soup (pg 62). Oh. My. Goddess. All of the men, young and old, agreed that it was delicious, and I could make it again anytime. In fact, next time I should make more of it. My sons (8 and 10 yo) both declared themselves stuffed after one bowl. I had forgotten to garnish it with crumbled bacon, which the boys suggested, and which I will definitely do next time, but it was still bowl-lickingly scrumptious. (For those of you observant folks who are saying "Wait a minute, doesn't that have flour in it?": Yes it does. I substituted potato starch flour 1:1 and it worked just fine.)
Last week, I made the Butternut Squash Soup from the same article. Those members of the household who do not regard butternut squash with abject horror all agreed that it was yummy and they'd be willing to eat it again. I personally thought it was delicious, and now that I've remembered that there were some leftovers in the fridge, they probably won't be there past lunch tomorrow.
I'm still planning to make several other soups from the article, but the Cheddar & Potato Soup was so awesome I had to log on and write a review and tell you all to dig out your back issues and go make yourselves a pot!
*the Sourceress* |
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