Sad Mommy Soup

I woke up this morning hoping it would rain… please… please, please. I’m heartsick and sad and don’t want to stare at the stupid sun. I want to clean the house until you can eat off the floor… pick vegetables… and snuggle with my little princess in front of a movie. To hell with a dress… I’m in my ultra loud strawberry pajama pants and my favorite ugly sweatshirt… hell even my socks don’t match.

But I’m soft- warm and so sad… so I’m enjoying the hell out of the Sad Mommy uniform. Which is just one more reason I don’t want a boyfriend… I love days like these every once in a while. I can’t even tell you how many times the dirty hippie tried to steal my favorite sweatshirt. Fucker- there are rules about favorite clothes… and I’m thankful I managed to keep it. Yes… I know it’s a horrible shade of pink… and it’s at least 3 sizes too big… but I liken it to a hug from my Dad… it’s big, perfectly broken-in, and I can paint the house or weed the garden in it.

Being in a relationship should never mean sacrificing your favorite clothes. Ever.

I’m surrounded by vegetables. Buckets and buckets of potatoes, garlic EVERYWHERE… not to mention hundreds of shallots. Tomatoes on the counter, laundry baskets full of basil, bowls of baby zucchini & carrots, and beets ready to be pickled. I’m drowning in veg… and in my own sadness. I really blew it this weekend- and I’m gloomy sad.

Soup to the rescue (because it works every time.)

This is my very favorite easy soup recipe… and a more heart felt apology, of sorts… because I don’t share it and once you try it… you’ll know why 🙂

Husband Soup, named by my girlfriend who swears I can’t give this to men recklessly or I’m liable to end up in captivity again.

8 cups chicken broth, preferably homemade, but the store bought variety works almost as well.

8 cups peeled & cubed potatoes

3-4 shallots, peeled & diced

1-2 cloves of garlic, diced

1 tsp salt (I salt to taste, but start here)

1 tsp pepper (you can use white pepper if you’re uptight about seeing the pepper in your soup)

2 8 oz. packages of cream cheese (and buy Philadelphia, it tastes better, I swear.)

2 cups of each of the following: mushrooms, carrots, broccoli, celery, etc, anything you want really.

  1. Combine broth, potatoes and spices.
  2. Saute your other veggies separately.
  3. Boil on medium heat until potatoes are tender.
  4. Smash a few of the potatoes to release their starch for thickening.
  5. Reduce to low heat.
  6. Add your sauteed veggies.
  7. Add cream cheese.
  8. Heat, stirring frequently, until cheese melts.

It really is amazing- and easy enough you can make it in minutes, even if you’re not feeling like cooking and you’d rather order pizza. There’s something amazingly soothing about peeling potatoes… and dicing them into tiny cubes. The entire act of cooking something you grew… is pretty obscenely fabulous. More than that? You can’t feel sorry for yourself when your babies eat themselves sick on soup & homemade bread.

You can embrace your gorgeous domestic self…and smile yourself right back to happy.

Mmm Spinach Soup… my favorite.

So I’m going to share. Nice, huh?

Spinach Soup

1/2 cup butter

2 onions or shallots, chopped

5 cloves garlic, diced

4 large potatoes, peeled & chopped

1 46.5 oz can chicken broth

1 giant tub of organic baby spinach (I think it’s 1lb?)

4 cups water

Fresh ground nutmeg

Ok, ready?

Chop & dice your onions & garlic- and throw in the stick of butter, cut into tablespoon size pieces.

Cook until translucent, add a little salt & pepper.

Get out your Titan peeler, and if you don’t have one… buy one. It’s one of those kitchen tools you’ll love so much you wont be able to imagine your life before it. Seriously. Peel your potatoes, and chop them into fairly small pieces. You’re going to blend them in, so you want them small enough that they cook quickly & evenly.

Add the chicken broth, put the lid on your stock pot, and let it simmer for 10 minutes, or until the potatoes are tender.

Pack the entire container of spinach into the pot- turn the burner off, and put the lid back on. Let it sit for another 10 minutes, or until you can see the spinach has softened. I have a serious lack of patience when it comes to this soup- and it always comes out perfectly.

Soft spinach- ready to blend!

Now the fun part 🙂 Get out your immersion blender and start blending. If you haven’t bought an immersion blender yet, I wholeheartedly recommend them.  I paid $1.99 for mine at the Goodwill so it doesn’t have to be expensive. They’re $20 retail, and the amount of stress & clean-up time they eliminate will more than justify the purchase. I used to make this soup with my food processor and I can’t tell you how much easier it is with the immersion blender. I’ve used it for everything: potato leek soup, whipping cream, Hollandaise sauce, even mixing orange juice concentrate.

After it’s blended to a smooth & brilliant green (I’d show you a picture but the camera got all steamy) add your 4 cups of HOT water. Blend a little more, grate a little fresh nutmeg on top…and….

Voila! Heaven in a bowl… with enough leftovers to freeze some 🙂 It’s especially good with Indian Flatbread… 🙂