White Soup, Some Baked Goods and a Rut
I’m in a rut cooking-wise as well as elsewhere. We’ve been doing a lot of pasta lately and none of it very fancy, just functional. Last week I got sick and I can never get up the energy to cook while I’m sick and I’ve been preoccupied on the weekends getting the back yard ready for summer. To top it all off, my foot gives me some serious trouble after standing on the hard kitchen floors for more than about 20 minutes.
So, all excuses aside, I’ll just leave off with a few pics… the first of my soup and the latter two of Heather’s bread and biscotti.
The first dish is yet-another-attempt at getting a pure white soup. I don’t know what my fascination is with creating a pure white soup but I want to and I want it to taste good. When some smoked paprika was added as a garnish, this dish was not only smooth but had this wonderful smokey flavor (oddly enough) that played well against the richness of the soup.
I’ve not the foggiest what I put in here beyond white wine, celeriac, cauliflower, white vegetable stock, onions, garlic, cream, a russet potato, white pepper and white truffle oil (hrm, that might be it… make up some good ratios, cook until everything is tender, then blend the heck out of it, and add the cream and oil last, after the blending, garnish with the paprika and some microgreens… might work). Anyway, this is the first pure white soup where I went back for seconds, thirds, and fourths.
On to the pictures of the baked goods…
Oh, and why don’t we throw in a picture of one of my favorite drinks… Coron Pere & Fils 2004 Burgundy:
