It happened! It
finally happened!
After months of
waiting, the rain has finally returned to southern California.
I have no idea why I
have always been so drawn to the rain, but something about the drops falling
from the sky awakens something special in my soul.
Profound, right?
I’ve never understood
why, but the rain makes me really happy.
And the best part
about rain is that it makes people crave soup.
My absolute FAVORITE
thing to make.
There is something so
comfy and cozy about soup. It makes you feel warm and fulfilled and the
combination of flavors always dances off your tongue.
In the years I have spent making soup there have been quite a few gems, but this might be the best one
yet.
You will need…
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
2 leeks, white parts
chopped
3 garlic cloves,
chopped
1/3 cup roughly
chopped sun dried tomatoes
3 large russet
potatoes, peeled and chopped
8 cups chicken broth
½ cup heavy cream
2 cups homemade croutons
2 tablespoons chopped
chives
Salt and pepper to
taste
Start by heating the
olive oil and the butter in a large pot over medium heat.
When the butter has
melted, add in the onions and the leeks.
Cook them down until
the onions are slightly browned. About 7 minutes.
Season well with salt
and pepper.
Add in the garlic and
the sun dried tomatoes and cook until the garlic becomes fragrant.
About 1
minute.
Add in the potatoes
and the chicken broth to the pot and bring the soup to a boil.
Reduce the soup to a
simmer and let it cook until the potatoes are very tender. About 30 minutes.
When the potatoes are
tender, turn off the heat and season the soup again to taste.
Using a hand emersion
blender or a food processor to puree the soup.
When the soup is nice
and smooth, add in the cream and continue to blend until completely combined.
Ladle the soup into a
bowl and top with a couple croutons and a couple of pinches of chives and serve
hot.
Love and Beer Floats
Angela
Sun Dried Tomato Soup
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
2 leeks, white parts
chopped
3 garlic cloves,
chopped
1/3 cup roughly
chopped sun dried tomatoes
3 large russet
potatoes, peeled and chopped
8 cups chicken broth
½ cup heavy cream
2 cups homemade croutons
2 tablespoons chopped
chives
Salt and pepper to
taste
Start by heating the
olive oil and the butter in a large pot over medium heat.
When the butter has
melted, add in the onions and the leeks.
Cook them down until
the onions are slightly browned. About 7 minutes.
Season well with salt
and pepper.
Add in the garlic and
the sun dried tomatoes and cook until the garlic becomes fragrant. About 1
minute.
Add in the potatoes
and the chicken broth to the pot and bring the soup to a boil.
Reduce the soup to a
simmer and let it cook until the potatoes are very tender. About 30 minutes.
When the potatoes are
tender, turn off the heat and season the soup again to taste.
Using a hand emersion
blender or a food processor to puree the soup.
When the soup is nice
and smooth, add in the cream and continue to blend until completely combined.
Ladle the soup into a
bowl and top with a couple croutons and a couple of pinches of chives and serve
hot.
