Soup and a Salad

I’m not sure exactly what my father was thinking when he planted a field of green pepper plants in his garden this spring.  For the past couple of weeks we have had a big box (over twenty) of peppers in the garage chillin while I have tried to work them off.  Most nights we have a large dinner salad before our main course so I have been working off at least one a day that way.  Last night, I needed to get out of the salad rut I’ve been in and try a different concoction.  The pepper went in the soup instead of the salad.  I had gotten back from an all-day expedition to the big city where I loaded up our pantry and refrigerator.  So, I wanted to make dinner quickly and use up some of our produce.  After a great walk on the beach with my pups, I got busy on a salad and corn chowder.  I was thrilled with the results.

Salad:  Greens and Blues

Arugula
Blue Cheese (I used the last of our Roaring 40's blue)  Frankly,
 it had begun to scare me because it was growing! 
Boucci reminded me that cheese is a living organism and
it didn't smell like something the dogs would roll in...
I was brave and am still alive today with no noticeable adverse
reaction.
1 honey crisp apple

Sliced raw almonds
Raisins
Balsamic Dressing =1/4 cup each of balsamic vinegar, olive oil
and sugar

Soup:  Kickin Corn Chowder

Olive oil
Large onion
3 garlic cloves
1 tsp paprika
A few dashes of cayenne
1 tablespoon cumin
2 carrots
Potato (I used up some baby purple, gold and red = 3ish cups)
1 green pepper
2 cubes of Rapunzel veggie bouillon
1 Quart of frozen corn

1 cup of cream

Heat stockpot w/ olive oil over medium and saute onion about 5 minutes.  Add green pepper and carrots and sauté another couple of minutes.  Dust veggies with paprika throw in garlic and toss around another minute or so.

Add 5 cups of water, the potatoes, cumin and bouillon.  Bring to a boil and then simmer for 10-15 minutes.  Add frozen corn and bring back up to a simmer for 5 minutes.  Add cream and heat until almost boiling, a few dashes of cayenne and salt and pepper to taste.  Blend to your preferred consistency.  I love a hand blender for this function!

2 Comments

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2 responses to “Soup and a Salad

  1. Susan

    sounds great. Salad dressing looks easy. Do you put any spices in with the sugar, oil and vinegar?

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