CREAM OF ZUCCHINI SOUP

Finally making soup! Found this recipe and doctored it up a bit.  Easy and good flavor, nothing fancy--even better the second and third day.  Side note: Boy, do I love my Staub pumpkin pot.  It sits atop my stove from late September through November looking so pretty and autumnal (love that word).

Ingredients
2 tablespoons of butter or olive oil or both (I used both)
1 medium onion, chopped
2 chopped zucchini squash
2 cups chicken stock/broth
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/2 cup half and half cream
Shredded Cheddar cheese to top (optional)

Sauté chopped onion in butter/olive oil until soft and transparent.  Add chopped zucchini and sauté for 5 minutes.  Add chicken broth and bring to boil; simmer for 15 minutes until zucchini is tender.  Add seasonings.  Puree mixture until smooth (do it in batches if hot) and return to saucepan.  Add half and half cream adjusting seasonings to taste (I added a smidgen more of pepper and nutmeg).  Reheat but do not boil.  Optional:  add shredded Cheddar cheese to top individual bowls.  (I did not add the cheese but I'm sure it is delicious.)

MINESTRONE with SPINACH

My friend, Jennifer, directed me to Aesthetic Nest a while ago, and although I don't knit, sew, or crochet, I can appreciate the talent of this lovely blogger.  Yesterday morning, I popped over to see what Aesthetic Nest was doing and found this soup recipe.  It has been cold here in the low desert, and I had most of the ingredients including spinach fresh from the garden.  With a slight tweak, I've adapted the recipe to suit what I had in my pantry.  I am so glad that I doubled the recipe--it is delicious!

Minestrone with Spinach - adapted from Aesthetic Nest

• 1 yellow onion, finely chopped
• 1 clove garlic
• 2 T olive oil
• 5 cups (40 oz) chicken stock
• 1 lb diced tomatoes with their juice
• 1 zucchini, chopped
• 1 large carrot sliced about ¼” thick
• 4-5 large handfuls of spinach leaves 
• 1 14.5 oz can white beans, drained and rinsed
• 1/2 T Herbs de Provence
• 1/2 T sugar
• 1 bay leaf
• 1 c. macaroni or shells (I used wheat shells)
• 2T balsamic
• Salt and pepper
• 2 T coarsely chopped fresh parsley
• Grated parmesan

Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the chicken stock, tomatoes, carrot, zucchini, herbs, sugar and bay leaf.

Cover partially and simmer until the carrots are tender, at least 20 minutes. Add the pasta and cook, uncovered, until al dente, 8-10 minutes more. Add the spinach and stir it until it is wilted.

Add the beans and simmer until they are warmed through. Add the balsamic vinegar. Season to taste with freshly ground salt and pepper. Garnish with fresh parsley and parmesan.

SWEET POTATO, APPLE, and GINGER SOUP - Amy Traverso

Another perfect autumn recipe from The Apple Lover's Cookbook by Amy Traverso.  And that gorgeous pumpkin pot by Staub sits atop my stove from mid-September through November 30.

Makes 6 cups

1 pound sweet potatoes (445 g) peeled and cut into 3/4-inch cubes
1/2 pound (227 g) baby-cut carrots
1 large apple (about 8 ounces) any apple, although sweet is ideal--unpeeled, cored, and cut into 1-inch pieces
5 tablespoons (75 ml) olive oil, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium yellow onion, diced
1 to 2 inch piece ginger, peeled and cut into medium chunks
3 garlic cloves, coarsely chopped
1 bay leaf
4 cups (945 ml) reduced-sodium chicken or vegetable broth
1/2 cup (120 ml) fresh apple cider

Preheat the oven to 400 degrees.  In a medium bowl, toss the potato, carrots, and apple with 3 tablespoons of the olive oil, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the pepper.  Arrange on a foil-lined sheet pan (I used a silpat) and roast until tender, about 30 minutes.  Set aside.

Meanwhile, add the remaining 2 tablespoons oil to the pot and set over medium-high heat.  Add the onion, ginger, garlic, bay leaf, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the onions just begin to turn golden, 8 to 10 minutes.  Add the roasted vegetables, broth, and cider, stir, and bring to a simmer.  Reduce heat to low, cover and simmer for 30 minutes.

Remove the bay leaf from the pot and use an immersion blender or regular blender to puree the soup until smooth.  If using a regular blender, process the soup in three batches to avoid splattering hot liquid.  Return the pureed soup to the pot, taste for seasoning, and serve.

PUMPKIN GINGER SOUP and TOMATILLO SALSA

My darling friend, Ashley, brought me a jar of her pumpkin ginger soup and tomatillo salsa. Both were excellent so I knew you would want the recipes.  The pumpkin soup had a nice burn from the ginger and although the twins next door (they are now nine years old!) didn't try the soup, they loved the salsa.

PUMPKIN GINGER SOUP 
1 tablespoon butter
1 tablespoon peeled and diced fresh ginger
1/4 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
1 1/2 cups pumpkin puree
3 1/2 cups vegetable stock
Salt and freshly ground pepper to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/4 cup raw, hulled pepitas (pumpkin seeds)

In a medium saucepan, heat butter over medium-high heat.  Add ginger, carrots, celery, onion, and saute until vegetables begin to soften, stirring frequently, about 5 minutes.  Add pumpkin and stir well.  Add vegetable stock and bring to a boil.  Add salt, pepper, cinnamon, and cayenne.  Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes.

Transfer to a blender or food processor and puree the mixture until smooth.  Strain the soup back into the saucepan and add the cream.  Keep warm.

Put the raw pepitas in a medium non-stick skillet and toast over medium-high heat, stirring until the seeds are fragrant, light brown, and begin to pop, about 3 minutes.

To serve, ladle the warm soup into serving bowls and garnish with toasted pepitas.

TOMATILLO SALSA
2 jalapeno chiles, seeded and diced
3 cloves garlic, finely chopped
1/2 cup finely chopped red onion
8 tomatillos, husked and diced
1 cup diced red, yellow, or orange bell pepper
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
Salt and freshly ground pepper to taste

To prepare the salsa, combine all the ingredients in a non-reactive bowl.  Let stand at least 1 hour and not more than 3 hours before serving to allow flavors to blend.  That's it!

Both recipes are from Seasonal Southwest Cooking by Barbara Pool Fenzl.

SPICY BEANS & CORNBREAD

Had two leftover ham hocks in the freezer and lots of pinto beans.  I found this recipe on Pioneer Woman Cooks and boy, was it good.  I used one ham hock with plenty of meat still attached.  And I know how many of you like to tweak recipes and this one can be tweaked away and it won't hurt a thing.  Mark Bittman supplied the sweet cornbread recipe, amen to that.

Also, I soaked the beans for 20 hours and changed the water several times.  This made the beans well-mannered beans if you know what I mean.

Ingredients - Pioneer Woman Cooks

• 4 cups Dry Pinto Beans
• 1 whole Ham Hock
• 1 whole Onion, Diced
• 2 whole Red Bell Peppers, Diced
• 4 cloves Garlic, Minced
• 2 whole Jalapenos, Sliced
• 2 teaspoons Salt, More To Taste
• 2 teaspoons Chili Powder (optional)
• 2 teaspoons Black Pepper, More To Taste

Preparation Instructions

Rinse beans under cold water, sorting out any rocks/particles.

Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.

Toss in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.

Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal..

CORNBREAD - Mark Bittman

Ingredients

• 4 tablespoons butter, olive oil, lard or bacon drippings (I used butter)
• 1 1/2 cups medium-grind cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 to 1/2 cup sugar
• 2 eggs
• 1 1/4 cups milk, more if needed

Method

• 1. Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
• 2. Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
• 3. When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.
•  

CREAMY PUMPKIN-PEANUT SOUP

Don't know where this recipe originated from but I was lucky enough to receive it from my friend, Kathleen, who raved about it.  I made up a quick batch today for lunch having all the ingredients on hand except for the garnishments which I skipped.  This is a great Fall soup even though the high today here in sunny (perpetually so) AZ is 92 degrees.

Creamy Pumpkin-Peanut Soup

Prep Time: 10 minutes

Cooking Time: 20 minutes

2 tsp vegetable oil

1 small onion, chopped (1 1/4 cups)

3 cloves garlic, smashed

1/4 tsp ground turmeric (you can substitute ground mustard and saffron, per Kathleen)

1/2 tsp paprika

1/2 tsp chili pepper flakes

1 can solid-pack pumpkin puree (15 oz)

1 1/2 cups low-sodium chicken or vegetable broth

1 jar roasted red peppers (7 oz), drained, 1 tablespoon chopped and reserved for garnish

1/3 cup smooth reduced-fat natural peanut butter

1 tsp sugar

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 Tbsp fresh lemon juice

1/4 cup reduced-fat sour cream

2 Tbsp chopped roasted peanuts

2 Tbsp chopped scallion greens

1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook an additional 2 minutes.

2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice.

3. Transfer to a blender or food processor and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.

Makes 4 Servings.

Per serving: 270 cal, 18 g fat (4 g sat), 22 g carbs,

450 mg sodium, 4 g fiber, 10 g protein

CHICKEN, QUINOA, AND GREEN-OLIVE STEW - Sunset Magazine

In honor of our official entry into the "ber" months (yea for October!), I made a new soup recipe today from Sunset Magazine.  Yes, it is 97 degrees today, but I'm pretending there is a chill in the air. 

The ingredients were a new combination for me--I've never made anything combining green olives and orange zest, but it works.  It is spicy so if you aren't one to enjoy a slight burn on the tongue, you may want to back off the chile powder and cayenne.  I made the recipe as is without any changes and savored every bite.  Technically it's called a stew, but it seemed more soup-like to me.  It's now my sister's new favorite soup recipe.  Go forth and make.

Ingredients

• 4 cups reduced-sodium chicken broth
• 2 pounds boned, skinned chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano (preferably Mexican)
• 3 garlic cloves, minced
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon cayenne
• 1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes
• 2 teaspoons orange zest
• 1/2 cup quinoa
• 1 cup cooked chickpeas (garbanzos), rinsed if canned
• 1 cup pimiento-stuffed small green olives

Preparation

• 1. Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
• 2. Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
• 3. Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
• 4. Add shredded chicken, chickpeas, and olives and heat through.

JENNIFER'S RED PEPPER CHICKEN AND BLACK BEAN SOUP

     My darling friend, Jennifer, was at my home the other night and told me about a new soup concoction she came up with that started with a box of roasted red pepper and tomato soup.  The soup is delicious on its own but one night she worked her magic (she tweaks everything) and added a little pizazz to the soup.  Pre-cooked chicken, canned black beans, and brown rice were tossed in and it was a hit.  So, I did the same.  (I subbed leftover Basmati rice for brown rice.)  Sooo good and easy--one pot cooking! 

PORTUGUESE BEAN SOUP

I'm looking at this picture and wishing I had a pot of this soup simmering away right now.  It is filled with all sorts of yummy things--cannellini and red kidney beans, sausage, potatoes, spinach, garlic, fresh basil, cayenne pepper and more.   You can spice it up by adding more cayenne and hot Italian sausage.  Or choose a milder route as I did combining chicken and basil sausage with the hot sausage and using a 1/2 teaspoon of cayenne pepper.

It should freeze well but no chance to find out--it was gobbled up too quickly.

Portuguese Bean Soup 
1 med onion, chopped
6 crushed garlic cloves
1 lb sausage (I used a combination of chicken and basil sausage with hot Italian chicken sausage)
Olive oil (I used a few tablespoons)
1 can red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
2 carrots, diced
2 diced med. red potatoes
1 med. can stewed tomatoes
1 tsp. thyme
2 cans chicken broth
1 pkg. frozen chopped spinach (or kale would work great)
dash of red wine vinegar
8 large basil leaves, chopped
1/2 to 1 tsp. cayenne pepper (one teaspoon makes the soup very spicy)
One bunch of parsley
Salt and pepper to taste

Saute' onions, garlic, sausage in olive oil until sausage is lightly browned. Add the remaining ingredients except parsley to mixture. Bring to a boil and then simmer for about 1 hour, allowing the flavors to mix. Place a few sprigs of parsley in each bowl before ladling the soup.

Recipe adapted from Jani S.

SIMPLE TURKEY CHILI WITH KIDNEY BEANS - Cook's Illustrated

I made another chili recipe. Yep. I think that makes five chili recipes I've posted and I love them all.  But apparently I like to try new variations of chili so I keep adding to my collection. Enjoy this one which includes special instructions from  Cook's Illustrated to make the turkey chunkier.

INGREDIENTS

2	tablespoons vegetable oil or corn oil
2	medium onions , chopped fine (about 2 cups)
1	red bell pepper , cut into 1/2-inch cubes
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4	cup chili powder
1	tablespoon ground cumin
2	teaspoons ground coriander
1/2 - 1	teaspoon red pepper flakes
1	teaspoon dried oregano
1/4-1/2	teaspoon cayenne pepper
2	pounds 93 percent lean ground turkey
2	(15.5-ounce) cans dark red kidney beans , drained and rinsed (as you can see, I used pinto beans)
	1 (28-ounce) can diced tomatoes , with juice
	(28-ounce) can crushed tomatoes
2	cups low-sodium chicken broth
	Table salt
2	limes , cut into wedges

INSTRUCTIONS

1. 1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. 2. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
   
   Perfect Ground Turkey:  Since the key to this recipe is its long simmering process, we avoided extra-lean ground turkey, which we knew would turn mealy and flavorless with prolonged cooking. We used 93 percent lean instead. Nevertheless, after two hours of simmering, the turkey had disintegrated and the chili resembled Bolognese sauce. We solved this problem by dividing the meat in half and adding one installment at the beginning of cooking and the second an hour later, pinching off teaspoon-sized lumps of turkey for chunkier texture. Our final adjustment was to reduce the total cooking time by 20 minutes.

HALLOWEEN SUPPER - Chili, Cornbread, Apple Salad

Halloween is a super fun night in our neighborhood.  Lots of sweet (and not so sweet) Trick or Treaters, of course.  We relaxed and caught up with the friends that live next door or around the corner.  Twenty of our pals joined us for a Halloween supper that was just right to counteract all that sugar (thank you Jennifer, Jody, Sheli, and Christine). Although, I still had a sugar hangover the next morning.....

Menu:
Spicy Beef Chili and Cornbread; Wild Rice and Chicken Soup (see previous post); Mini Shredded Pork Sandwiches; and Apple Salad.

Texas Chili

Serves 6 to 8.   Published November 28, 2006.  

Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew”it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.

Ingredients

2	tablespoons vegetable oil
3	medium onions , minced
8	medium cloves garlic , minced or pressed through a garlic press (about 8 teaspoons)
1/4	cup chili powder
1/4	cup tomato paste
2	tablespoons ground cumin
	Salt
	1 can (28 ounces) tomato puree
5	pound chuck-eye roast , trimmed, and cut into 1 1/2-inch chunks
2	(15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed
2	cups low-sodium chicken broth
1/4	cup Minute Tapioca
2-4	tablespoons minced chipotle chile in adobo
3	tablespoons soy sauce
2	tablespoons dark brown sugar , plus more to taste
1	tablespoon minced fresh oregano leaves , or 1 teaspoon dried
	Ground black pepper

Instructions

1. 1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
2. 2. Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)
3. 3. Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.

Jennifer’s Favorite Corn Bread

(Adapted from Betty Crocker’s New Cookbook ©1996)

1 cup milk

¼ cup butter, melted

1 large egg

¼ c. unsweetened applesauce*

¼ c. light sour cream*

1 ¼ cups yellow, white or blue cornmeal (I use yellow)

1 c. all-purpose flour

¼ cup sugar**

1 T. baking powder

1 t. baking soda*

½ t. salt

Heat oven to 400 degrees. Grease 9” round or 8” square pan.

In large bowl, beat egg until frothy. Mix in milk and butter, and then fold in applesauce and sour cream. In another bowl, add cornmeal, flour, sugar, baking powder, baking soda and salt; mix with wire whisk to combine. Add dry ingredients to wet ingredients and stir just until four is moistened (batter will still be lumpy). Pour batter into prepared pan.

Bake 20 – 25 minutes or until golden brown and toothpick inserted in center comes out with a few moist crumbs. (I spread a little softened butter over the top immediately after removing from oven to keep it moist but still crunchy.)

NOTE: Items with a single asterisk are my adds; **I reduce the sugar by half from the original recipe. Also, when I double this for a 9x13 pan, I use three eggs (vs. two) and 2 ¼ cups cornmeal (vs. 2 ½).

Jody's Western Waldorf (adapted from Sunset Magazine recipe)

Ingredients

• 1/4  cup  unfiltered apple juice
• 1  teaspoon  roasted walnut or almond oil, or extra-virgin olive oil
• 1/8  teaspoon  kosher salt
• 1/8  teaspoon  cinnamon
• 1/8 teaspoon nutmeg
• 1/8  teaspoon  freshly ground black pepper
• 2  Pink Lady apples (or another sweet-tart variety such as Jonathan or Piñata)
• 1/2  cup  toasted coarsely chopped walnuts
• 2  large tangerines, peeled and sections cut in half
• 1  cup  seedless red or green grapes, halved

Preparation

1. In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.

2. Core apples, cut into thin wedges, and cut wedges in half crosswise. In a salad bowl, combine remaining ingredients. Pour dressing over fruit and nuts and mix gently to coat.

LEEK AND POTATO SOUP - JAMIE OLIVER

Most leek and potato soup recipes have cream added. This does not. It is a Jamie Oliver recipe adapted by Cooking Light magazine and is delicious.

I made this soup on one of those unusually cold days in the Phoenix area and we gobbled it up for lunches and dinners. As is usually the case, the soup was even better the second and third day.

This recipe is dedicated to my friend Leslie. When we were in London several years we ate at Jamie Oliver's restaurant, Fifteen. And miracle of miracles he hopped out of a black Range Rover and popped in to the restaurant dressed in black tie, minus the tie, looking quite darling. We were told that he does not come to the restaurant on Saturday nights so we lucked out.

Leslie is a big fan of Oliver's so our server took her to meet him and to have her photo taken with him. He was very gracious (otherwise I wouldn't have posted his recipe!).

SERVES 8 , 8 1 1/4 c servings

2 leeks (about 1 lb)

6 cups fat-free chicken broth (or veggie broth)

2 tablespoons olive oil

3 cups onions, chopped (about 1 lb)

1 cup celery, chopped

1 cup carrot, chopped

2 garlic cloves, minced

2 cups potatoes, peeled and cubed (Yukon Gold recommended)

1/2 teaspoon black pepper

1/4 teaspoon sea salt

1. Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.


2. Bring broth to a boil in a large saucepan over medium high heat.


3. Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.


4. Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.


5. Serve chunky, or puree with an immersion blender.
   

Note: I, Kim, added 5 garlic cloves and did not puree the soup.