If there was ever a foodie weekend, the past 3 days were it.
I’ve got hundreds – literally – of pictures to go through.
Two nights of my weekend were spent with famous chefs; people I’ve watched on tv, drooled over their food, and hoped that one day I could meet.
Dreams came true.
Carpaccio and bacon ice cream were eaten.
Wine was drunk (drank?).
I spent a total of 11 hours with 300 other foodies, an army of chefs, sous chefs, and wait staff, and I’m sad that it’s over.
After weekends like this, I’m 183% sure that I missed the boat on what I should be doing with my life.
And after meals like this, all of my food seems boring for a few weeks.
Like this soup.
I was so excited when I made it a few weeks ago to be the base of a revamped version of my Mammaw’s casserole, but now? It can’t compare to the local smoked trout salad or pea and mint crostini.
But forget the curried grape soup and oyster shooters.
You’re making homemade cream of…soup!
Next time you’re pushing your grocery cart down the canned food isle, you can pass right by Campbell’s because you can make your own creamy soups at home with just a few ingredients, about 30 minutes, and you’ll know exactly what you’re eating.
No need for pop top cans anymore. You can be your own Betty Crocker and still have dinner on the table at a reasonable time.
Let’s do it!
Cream of Vegetable Soup, based on my Cream of Mushroom Soup
This version is fairly simple in flavor, but it makes a great base for almost any casserole or creamy soup. Feel free to change up the vegetables (celery, mushroom, carrot, etc) and add your favorite seasonings to make it your own.
Makes 1.5 – 2 cups of soup
- 1 large onion, diced
- 2 Tbsp olive oil
- 2 Tbsp flour
- 1 can (12 oz) fat free evaporated milk
- 1 tsp salt
- 1/4 tsp pepper
- In large pot, heat 2 tablespoon of oil.
- Add onions and cook 4-5 minutes until they’re softened.
- Stir in the flour, whisking until the mixture is cooked together, light, and the flour mixture is sticking to the chopped onions.
- Slowly pour in the milk, whisking constantly, until mixture is smooth.
- Bring to a simmer, then put on low heat and let cook, stirring occasionally until thickened.
- Stir in salt and pepper before serving.