I’ve been on a soup-kick lately.
It’s probably due to the cloudy, dismal weather we’ve been having.
Last week, I spent four hours in the kitchen trying to perfect a recipe for Jalapeno Chicken Cheddar Chowder.
A long-ago defunct restaurant in Bend served a soup with this title, and I recall many times having a physical craving for it. It was amazing.
My first attempt at making it? Not so amazing. In fact, it was just ehhhhh. Given, I didn’t have a recipe to work off of, but I was still very disappointed.
So the next day, I made a Portabello mushroom soup with wine and brie cheese. I was guessing on the preparation and ingredients, loosely basing it on a soup that we had previously purchased from one of our food vendors. It ended up having too many leeks in it, and I felt it was too healthy rather than indulgent.
After two failed attempts at becoming a soup-chef-extraordinaire I gave up for the rest of the week.
Today, however, I was feeling crafty again.
And lo-and-behold, finally, I have created an amazing soup that will impress and amaze anyone who is fortunate enough to have this succulent liquid grace their palates.
Butternut Squash Bisque
The squash was given to me by a customer, in trade for a slice and a can of beer. The gourds have been sitting in the kitchen, staring at me for too long, and so I decided to chop their heads off and try out a winter-style soup.
Cinnamon, nutmeg, garlic, salt, green peppercorns, buttery onions and the home-grown squash with a drizzle of maple syrup.
Decadent. Rich. Creamy, yet without any milk.
I just might eat this nectar-of-the-gods all day long until the entire pot is finished.
I’m a happy, happy girl right now.