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Productivity and soup
Mar. 5th, 2011 07:31 pmOh man, I am tired!
Thursday, I hosted a five-author meet and greet at my library (including my mom!), Friday and today I went to a conference here in town (and the caterers had gluten-free options, I totally win!) and had sixty-five people tour my library (other people did the actual tour part), worked minor miracles in terms of fixing schedule catastrophes and was relentlessly upbeat in the face of colleagues being stressed about it, and had staff be absolutely AMAZING about filling in for sick people, had one of myprograms win an award at said conference (go go Spelling Mini-Bee!) and am now making soup.
It is a simple veggie soup my mom makes a lot. Take some vegetables. Usually, carrots, celery and onion, and possibly some potato. (I do not recommend peppers, and would add things like broccoli or beans or peas only at the very end, if you choose.)
Brown the choppped veggies in a pot with a bit of oil and add chicken stock. Simmer for a bit, maybe twenty minutes or so, with some salt and pepper. Add some milk or cream or evaporated milk (but not sweetened condensed) towards the end. Make sure the potato is done, if you have added potato. Today, I added some hot pepper flakes and a tiny bit of dill, but these things are strictly optional.
Here is the tricky bit. Blend the soup in batches in the blender, or right in the pot with a handy-dandy immersion blender. Eat as-is if you like plain creamy soup. If you want something to chew (I usually do when it comes to soup) either stop before you have blended ALL the veggies, or hold some back and add some extra veggies for another five or ten minutes post-blending. I would not suggest adding extra potato at the end, as it takes way longer than everything else to cook.
Barb will be home from work in a few minutes. We will be having soup with crackers and sharp cheddar cheese on the side for supper. Mmmm, soup.
Thursday, I hosted a five-author meet and greet at my library (including my mom!), Friday and today I went to a conference here in town (and the caterers had gluten-free options, I totally win!) and had sixty-five people tour my library (other people did the actual tour part), worked minor miracles in terms of fixing schedule catastrophes and was relentlessly upbeat in the face of colleagues being stressed about it, and had staff be absolutely AMAZING about filling in for sick people, had one of myprograms win an award at said conference (go go Spelling Mini-Bee!) and am now making soup.
It is a simple veggie soup my mom makes a lot. Take some vegetables. Usually, carrots, celery and onion, and possibly some potato. (I do not recommend peppers, and would add things like broccoli or beans or peas only at the very end, if you choose.)
Brown the choppped veggies in a pot with a bit of oil and add chicken stock. Simmer for a bit, maybe twenty minutes or so, with some salt and pepper. Add some milk or cream or evaporated milk (but not sweetened condensed) towards the end. Make sure the potato is done, if you have added potato. Today, I added some hot pepper flakes and a tiny bit of dill, but these things are strictly optional.
Here is the tricky bit. Blend the soup in batches in the blender, or right in the pot with a handy-dandy immersion blender. Eat as-is if you like plain creamy soup. If you want something to chew (I usually do when it comes to soup) either stop before you have blended ALL the veggies, or hold some back and add some extra veggies for another five or ten minutes post-blending. I would not suggest adding extra potato at the end, as it takes way longer than everything else to cook.
Barb will be home from work in a few minutes. We will be having soup with crackers and sharp cheddar cheese on the side for supper. Mmmm, soup.
