Saturday, November 12, 2005

I am feeling the fall, Flip Flop style.

boardwalk beach, late september

The beach actually looked like this this morning. Well, there weren't large women lounging langourously upon the sand, but the sun was out, the surfers were doing their thing and everything was peachy.

Tree at the farmer's market parking lot
Tree at the Farmer's Market Parking Lot, Halloween

It was warm enough that I walked downtown for veggies wearing flip flops. And now, I am making soup. I had a moment of panic when I couldn't find the recipe and I realized that I took it from one of the H person's cook books. Disaster was averted when I found a recipe for a bisque in another cook book.

Beet-gasm Soup

bundle o' beets
2 bouillon cubes (or just salt and butter some water)
4 cups water
one yellow onion
pat of butter

cut the tops off the beets and save for something else. (steam 'em!)

scrub and coarsely chop the beets and throw them in an open container, then into the oven at 425 for an hour and a half (or until done)

chop the onion finely and carmelize. That means putting some butter in the skillet, turning up the heat till the butter is browning but not smoking, tossing in the onions, they should start browning immed. stir them til they are quite brown, then turn the heat down and let them simmer for a while... stirring occasionally, until they are transparent. It might take a while.

75 minutes into the beet time, boil 4 c. water and throw the bouillon cubes in.

when the beets yield submssively to a fork, pull them out of the oven.

pour half the bouillon, half the onions into the blender and "liquify" Pour into the tureen. Do the same to the other half.


If beets and onions don't sound very appetizing... then you are a fool. Because of the slow cooking, the starch in both veggies turns to sugar. Its almost like eating hot ice-cream.

and buy organic, cuz we like the kids in Wa*ville to have a clean town.

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I blog about life and soup, but mostly soup.