Typical October weather (95 one day, 70 and rainy a few days later) coupled with interrupted sleep has led to a bunch of sickies in my house. So, it is comfort food time!
For me it is Grandma Ruth’s Sick Soup (potato and leek) and hot Dr. Pepper with lemon. I know that last one sounds bizarre, but that’s what Ma’am used to make me when I was sick as a kid. She’d pour a can of Dr. Pepper into a pot on the stove with a few slices of lemon and bring it to a boil. The warm syrupy liquid always soothed my throat and the shot of citrusy vitamin C was a bonus.
J has been living on noodles. He found the hidden bag of Halloween shaped pasta colored with tomato paste and cuttlefish(!) that Ma’am had bought for him and I was planning on using for crafts. Topped with some Parmesan cheese and that’s pretty much all he’s had for dinner for three nights in a row. Hey, he’s eating without whining, I am not arguing!
Daddy’s choice is anything quick and easy that won’t scratch his throat. He took one look at the pasta, rolled his eyes and just said “No”. Now, I am pretty much leaving him to his own devices unless he asks for something special.
I am ready for a nap, so I am going to keep this entry short.
My Grandma Ruth's Sick Soup - a creamy potato soup to warm you up on a winter's day and maybe help you feel better when you are sick.
4 cups russet potatoes (peeled and diced)
1 cup yellow onions or leeks (chopped (white part only of leeks, greens reserved))
1 quart chicken or vegetable stock (enough to completely cover the potatoes with extra liquid on top of them)
1/2 cup celery (chopped)
1/4 cup parsley (chopped)
salt and pepper to taste
1 cup heavy cream or milk (optional)
For the fancy French version use leeks and add heavy cream and serve hot in the winter or cold, vichyssoise, during warm weather. Don't add cream or milk if serving to a patient who has a fever.
Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top. Cover pot. Bring to a boil and reduce to simmering. Cook until potatoes are soft enough to begin to "mush".
Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.