Today felt a little more like spring than the last few blustery days here in the midwest. Despite a bit of a cool breeze today, I was fortunate to find a sheltered place in front of my house to sit and absorb some sunshine. Might as well let my body start making it’s own vitamin D as early as possible.
Speaking of spring, our house has been invaded by little brown ants. Not the teeny weeny grease ants, the regular small brown ones you see outside…OUTSIDE. I have no idea why they have gotten so active in the house…and today they moved into part of the kitchen. I’ve noticed they migrate to different parts of the house at different times of the year…I’m not sure what makes them go where they go. I also was visited by a VERY creepy looking spider this morning…he was ambling his way into the kitchen from the dining room. Again…I’m not sure why he was inside…seems he should have been OUTSIDE! Sometimes I rescue bugs and place them safely outside (I’m weird like that!)…but not this one. He was way to icky looking so I squished him with the bowl from my mortar and pestil…it was the heavy thing I could find on short notice!! I’ve never seen a bug like this one before…I hope he doesn’t have any other family members in my house. It’s definitely spring outside…I just wish the bugs in my house would realize that!
I’ve had a pretty nasty head cold this past week and have been eating a lot of soups and bread as a way to comfort myself. Today was no exception, I wanted a yummy and comforting soup, but with us being full blown into spring, it needed to be a little lighter. So I decided to make a ‘spring’ version of my potato soup…and it was a hit!
It’s very similar to my plant strong version of my winter potato soup, but it has a few spring twists including some fresh dill and chives. Measurements are estimates as I don’t meaure much when I make up recipes. I save exact measurements for baking!
Here’s the recipe! It’s great served with some warm crusty bread.
Kirsten’s Spring Potato Soup with Dijon Potato Cream
4 (or more) large yukon potatos cooked and set aside
Dijon mustard (maybe 1-2 Tbs)
Champaigne vinegar (maybe -1-2 Tbs)
Soy milk (or other non dairy milk)
Veggie stock (no or low sodium)
8-10 smallish yukon potatoes peeled, sliced into about 1/4 inch rounds and soaked in water (to remove excess sugars)
1 medium yellow onion, diced
10-12 small-medium green onions-white part only, sliced thin
3 small-medium cloves of garlic, minced fine
1 1/2 Tbs flour (any kind is fine, I used whole wheat pastry flour since it was closest)
Salt, as needed
Chopped fresh dill (about 1tsp)
Chopped fresh chives (about 3 Tbs)
- Saute yellow onion in a little veggie stock until softened. Add some white pepper and stir. Add garlic and more stock if needed to keep garlic from sticking; saute about a minute, until it is fragrant. Add green onions and stir and saute about another minute (you just want to soften them a touch).
- Add the flour and stir to create a roux. Add about 8 cups of water and the sliced potatoes. Bring to a boil, reduce heat and simmer (covered) until potatoes are soft (20-30 minutes).
- While soup is cooking make the potato cream: Scoop out the insides of the cooked potatoes and place in food processor. Add the dijon mustard and champaigne vinegar and blend. Add soy milk to create a creamy gooey mixture. Taste and add more dijon or vinegar to taste. Don’t add too much as you don’t want it to be too strong.
- I then put this in a bowl and added some hot liquid to temper it a bit. Don’t add too much as you want the mixture pretty thick.
- I then added a little more flour mixed with water to the cooking soup to thicken it a little more.
- Add the potato cream to the soup and stir to keep it from separating.
- Turn the heat off and add a little dill and some of the chives and stir. Taste it at this point and adjust seasonings as needed. Fresh dill can take over a dish pretty quickly, so use sparingly. I don’t recommend using dried dill.
- Serve the soup garnished with some more fresh chives and dill and some good crusty bread.