Search Results for ‘leekpotatosoup’

TomatoMania- Hollywood Bowl of Gazpacho

Andalusian Tomato GazpachoIt’s Monday. Time for a little more tomato love. Of course I mean TomatoMania.

The tomato plants at my house are really picking up the pace.

Plus I went to the Hollywood Farmers Market yesterday and saw a lot of spectacular specimens. Naturally I even picked up a few.

If you have been following Sup! lately then you may know I broke my jaw and am on a liquid diet. Which has made for a week of interesting soups including: Leek and Potato, Poblano and even a dessert version, Plum Soup with Tarragon and Blackberries.

Today being a Maniac Monday I think it is high time I made another of the TomatoMania contest winning recipes. After all we are smack dab in the heart of tomato season. I have great tomatoes I picked up yesterday and even quite a few home grown tomatoes too.

But with my jaw wired shut there are limitations to what I can eat. Never fear. One of the winning recipes is a perfect choice for the season, for the weather and for my “situation”.

That’s right gazpacho. More precisely Nate and Annie’s (from House of Annie) Lazy Heirloom Tomato Gazpacho with Cucumber and Red Bell Pepper Garnish.


Leek & Potato Soup, Not That I’m Dwelling On It

prepping leeks and potatoes for soupI have decided to quit dwelling on my particular (short term) handicap.

I mean you don’t need the excuse of having your mouth wired shut to enjoy a smooth, velvety cup of soup. Lots of people with perfectly functioning mandibles eat soup. Oh wait that sounds vaguely like I am dwelling upon my affliction. I am not.

That’s because, as the jingle goes, ‘soup is good food’.

For today’s good food I choose a Leek & Potato Soup. It’s finished with just a touch of cream. Which adds a luxurious bit of richness with out being overly indulgent. Because honestly, a touch is all this soup needs to be creamy and delicious.

This soup is strongly associated with the French. Serve it chilled and you would call it a vichyssoise. Though vichyssoise was actually ‘invented’ in New York at a French restaurant.

Still, I love classic French cooking. I have a lot of opinions about it too, especially for some one who is not French! I am the type of American who might have invented vichyssoise.