Root Soup

Hi Everyone!  I hope you have had a nice weekend.  I did -- if you were wondering.  

I realize now, that I indulged myself quite a bit including a trip to the movies to see Silver Linings Playbook (saw Les Mis last weekend as well -- both very good, both very good looking male leads), nights filled with a mexican dive restaurant and too many margaritas and a karaoke birthday party for a friend, followed up by a recovery Sunday with lots of Downton Abbey, fake shopping (pinning), and reading.  Having had such a rough little stint of the winter blues, I got wrapped up in these fantasy worlds and it was great.  I am feeling much more optimistic and hope the universe conspires with me on that.

Meanwhile, I did manage to do one productive thing which I bring you today:  I invented a delicious, gluten free Root Soup (as I have named it -- basically things in the vegetable drawer on the verge of going bad)

1 tablespoon butter

3 cloves garlic, minced

1 yellow onion, chopped

2 stalks celery, chopped

5 potatoes, peeled and diced

5 carrots, peeled and diced

4 cups vegetable stock

1 cup milk

salt and pepper

shredded cheddar for topping

Melt butter and simmer garlic, onion and celery for 10 minutes.

Add potatoes, carrots and stock, bring to a boil, then reduce to simmer for 20 minutes.

Puree in blender, return to pot.

Stir in milk, salt and pepper to taste.

Serve with shredded cheddar.

Makes about six servings.

This soup was the perfect, healthy end to an indulgent weekend.  It is warm and hearty, and a good contrast in color and temperature to the falling snow out the window.  Enjoy!