I think I really am going to start just staying late at work a day or two every week even when I don’t have to just so he’ll cook. I’m just evil enough to do that sort of thing. Erik made soup because it’s cold-ish outside and because, let’s face it people, soup is delicious. He says he’s a novice cook, but he’s done really well with the non-masa based, non-oyster soup (both things he’s an expert at) dishes he’s made so far. The only small problem is I’m so bossy and take charge that if I’m home while he’s cooking I have a hard time not sticking my nose into his business, i.e. stirring, chopping, suggesting he add this or that, or ask why he’s measuring. “because the recipe says to…” is usually his answer. I totally don’t get that (I’m a loner Dottie, a rebel) but that’s okay. Some people feel good about rules like that and he’s one of them. As long as I’m not doing all that work I guess that’s okay with me).
Creamy Potato Soup
potatoes (i think he used four medium ones), peeled and diced
2 stalks of celery, diced up small
a large carrot, peeled and diced small
1 small onion, diced
1 cup chicken stock
oregano (he used a couple shakes of dried)
butter (ehhh 5 Tablespoons, let’s say)
2 cups milk
3 Tablespoons flour
In a large soup pot, heat a couple tablespoons butter. Saute the onions, carrots, and celery until the onion has softened. Dump in your potatoes and the cup of chicken stock. I think Erik added his oregano at this point, too. Let this simmer until the potatoes are done. Whisk the flour with 1/4 cup of the milk. Pour this into the potatoes along with the rest of the milk and 3 Tablespoons of butter. Season with salt and pepper. Let it cook for a few minutes to let everything come together and let the soup thicken a bit.