Coherent Ramblings.

Austin to Boston for grad school. Spitfire. Adventurous eater. Cyclist. World traveler. Vaguely offensive. Bookworm. Boat rocker. Lover of dialogue. Rower. Free thinker. Wine drinker. Independent and up front. Dog enthusiast. Music obsessed. Lover of big cities and wide open spaces. Ambitious. Fond of frequent changes of scenery. Appreciator of sarcasm and silliness alike. Butterfly of the social kind. Embracer of life.

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Will be making this. life-and-motion: Sweet Potato & Rosemary Soup extra virgin olive oil1 large onion, peeled & chopped1 heaping tablespoon fresh rosemary leaves1 pinch of red pepper flakes6 garlic cloves, peeled & finely chopped2 lbs sweet potatoes (about 3 large), peeled & thickly sliced5 c fresh veggie brothsea saltroquefort or some other stinky cheese to garnish Heat 3 tbs olive oil in a large saucepan over medium heat. Add the onion & rosemary and saute for 3-5 min (until relaxed and glossy), stirring occasionally. Add the garlic and pepper and saute a minute or two longer. Add the potatoes and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt. Bring to a boil and then simmer over low heat for 20 minutes, by which time the potatoes should be meltingly tender. Puree the soup in batches and return to saucepan. Season with more salt if necessary. Reheat if necessary and scatter the Roquefort on top. Most of it will sink to the bottom, but a little should peek out at the top. Drizzle over a little olive oil and serve with a spinach salad and rustic bread. Bon appetite! Will be making this.

life-and-motion:

Sweet Potato & Rosemary Soup

extra virgin olive oil
1 large onion, peeled & chopped
1 heaping tablespoon fresh rosemary leaves
1 pinch of red pepper flakes
6 garlic cloves, peeled & finely chopped
2 lbs sweet potatoes (about 3 large), peeled & thickly sliced
5 c fresh veggie broth
sea salt
roquefort or some other stinky cheese to garnish

Heat 3 tbs olive oil in a large saucepan over medium heat. Add the onion & rosemary and saute for 3-5 min (until relaxed and glossy), stirring occasionally. Add the garlic and pepper and saute a minute or two longer. Add the potatoes and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt. Bring to a boil and then simmer over low heat for 20 minutes, by which time the potatoes should be meltingly tender. Puree the soup in batches and return to saucepan. Season with more salt if necessary.

Reheat if necessary and scatter the Roquefort on top. Most of it will sink to the bottom, but a little should peek out at the top. Drizzle over a little olive oil and serve with a spinach salad and rustic bread.

Bon appetite!

 | Posted at 1:42am  |  20 notes

  1. nummiess reblogged this from life-and-motion
  2. thatonewannabechef reblogged this from life-and-motion and added:
    Could probably add...heavy cream (2/3 cup?)...would make...
  3. coherentramblings reblogged this from life-and-motion
  4. life-and-motion posted this