All content copyright Katrina Hall 2008 through 2018

Sunday, December 15, 2013

creamy brussels sprouts and arugula soup and 10 inches of snow

Well, we knew it was coming and the weather people were right on the mark - 10 inches of pretty snow, and thankfully no sleet or freezing rain.  I don't know - winter isn't ringing my jingle bells much these days, but it's lovely to look out on.

I am recovering from a little accident with my hatchet, so hunting and pecking on the computer without my speediest finger, which is firmly wrapped to protect the stitches.  The doctor gave me a scolding for not using a glove while splitting off some kindling  - and holding the piece of pine board with my bare fingers. Oops.

Today was another perfect day for my newest soup - made with just cooked brussels sprouts and arugula, cumin, hot pepper flakes, thyme, and fresh lemon juice, quickly pureed.  A few days ago I made it with spinach, and that was just as wonderful.  On the really cold days (10 degrees) a cup of  hot soup warms me up faster than coffee,  - another reason I like to keep at least one container of soup in the fridge.   AND I'm wearing my new Santa hat, which keeps me toasty and smiling.  Hope you're enjoying the season!

Brussels Sprouts and Arugula soup

This makes four servings in medium sized cups.

3 1/2-4 cups vegetable or chicken stock, or half water, half stock
1 medium onion, sliced
1 smallish potato, peeled and sliced
1 large clove garlic sliced
hefty pinch of thyme
1 T. unsalted butter OR olive oil
kosher salt
pinch hot pepper flakes, or dash of hot sauce
1 rounded teaspoon cumin
1 1/2 cups trimmed brussels sprouts, cut in half
2 cups packed arugula or spinach
1-2 lemons, quartered

Drizzle oil or melt butter in large saucepan.  Add the onion, garlic, and cumin and cook five minutes, stirring.
Add the stock or water, the potatoes, salt, hot pepper flakes, and thyme, bring to a simmer, then add the halved brussels sprouts, cover and cook for ten minutes.  

After ten minutes, uncover the pot and add the arugula or spinach.  Stir, then cover and cook another 10  minutes - no more than ten minutes!

Remove from heat, uncover, and let cool for ten minutes.

Using an immersion blender, carefully puree until smooth.  If it's too thick, and a little water, then taste and correct seasonings.  I find it always needs salt.  Squeeze in about 2 tablespoons lemon juice, and taste again.  Serve with extra lemon quarters on the side.

I love this along with a chunk of warm bread and Vermont cheddar cheese.

Hope you're staying warm and cozy ~


Barb said...

A hatchet injury!?!?!?!?! Yikes!!! Katrina...oh My Goodness! How many stitches? And you are going to be okay?

Karen (Back Road Journal) said...

I'm so sorry that the first time I discovered your blog that I also learned of your accident with a hatchet…that is terrible. It is nice to meet another blogger from New Hampshire and it appears that we both live in similar colored homes. :)

Karen (Back Road Journal) said...

I forgot to say how delicious your soup sounds…perfect for this very cold weather.

katrina said...

Hello, dear Barb! I think there are 10 or 12 stitches, I try not to look when I wash it each day. I think stitches come out Friday , if the infection is ok. Plodding away with 2 or 3 fingers on keyboard is tedious! I think my little hatchet will be given away, or else I will get steel mesh gloves:) Very minor accident, but major to me, who is usually so careful. Thanks for your concern!

katrina said...

Karen - your blog is lovely! I remember coming across it a year or so ago, then forgot to bookmark it. Yes - your yellow house is such a similar color, but the inside, not so much. What a kitchen! Love it! Ah, and the soup...I am partial to smooth soups, and this is a really wonderfully tasty soup! I love brussels sprouts with lemon, and I think the soup experiment was a huge success! Really tasty and perky.

Snow again, and that is the one thing I can't do with these stitches - shoveling. (But happy to let someone else do it for a change:)