When the weather outside is frightful...

What do you do?

That's right. You light a fire in your fantastic wood burning stove and make some soup (and maybe some muffins, a few fruit tarts and a curry too.)

Boyfriend's house has a fantastic wood burning stove which I am infinitely grateful for.

Yesterday I got down to the soup making and had a fantastic result. I tried to take a picture but the camera I have just isn't capable of capturing the soup's true loveliness. New camera, I should work on that...

I decided to post this recipe for three reasons. Primarily, I just made it up and I don't want to forget it. I'm kind of tossing around the idea of writing a cookbook someday, but more on that later. Secondly, cubes of polenta floating around in creamy, spicy soup has proved to be such a fantastic idea that I felt compelled to share it with the world, especially the people I love. And lastly, I've been following the "How Low Can You Go" Family Supper Challenge on NPR in which listeners and chefs are encouraged to share tasty and satisfying recipes that could be made for under $10 and feed a family of four. Well, I think this soup, paired with salad, fits quite nicely into those parameters. I'd submit it, but I don't think they would chose me, as they just featured a recipe from a gringa living in Chile last week.

Creamy Curry Carrot and Polenta Soup

Polenta
2 cups water
1/2 vegetable stock cube
1/2 cup polenta
lots of fresh ground pepper

Soup
1 onion
a splash of white wine (or water, or oil)
3-4 cloves garlic
about 2 cups chopped carrots
1 corsely chopped tomato
1 vegetable stock cube
water to cover
1 tsp curry powder
1/2 tsp cumin
1/2 tsp cardamon
1/4 tsp ginger
1 cup milk
salt and pepper to taste


Polenta:
Boil the water. Mix in the stock cube. Pour the polenta into the boiling water in a thin stream while constantly stirring the mixture with a wisk. Turn down the heat and cook for 5-10 minutes, stiring with a wisk very often. Pour polenta into a baking dish. Use a spoon to spread it into a thin layer. Set aside to set. (Hint 1: Clean the pot and whisk imediately. Polenta is very easy to clean off when hot and soft but when allowed to completely dry it becomes a crusty material that can be very difficult to remove. Hint 2: Make a double batch of polenta and save it to use in other tastey dishes! There are a million things you can do with leftover polenta. If you want ideas, just ask.)

Soup:
Saute the onions in a splash of white wine (or water, or oil) until soft. Add spices, carrots, and tomato. Simmer until the carrots are cooked through, about 10 minutes. Taste the broth and add salt, pepper, or additional spices as needed. Use a slotted spoon to transfer the cooked vegetables into a blender. Add one cup of whole milk and blend until smooth. Pour the blended mixture back into the pot with the broth. Reheat over low heat for a few minutes and taste. Add more seasonings as needed.

To serve, cut polenta into cubes and divide amoung four large soup bowls. Top polenta with spoonfuls of warm creamy soup. Sit by the fire and enjoy with people you love.


I also recently made a Tart Tatin for a little lunch date with friends. Isn't it pretty? This dessert seems to make people very happy, so I like making it. I was just barely able to take some decent photos.



Besos,
Allie