The Soup Matrix

Did anyone see the soup matrix that was in Mark Bittman's new NYTimes column a few weeks ago? Amazing. Can I get it in poster size for my future kitchen?

Photo Credit: http://bittman.blogs.nytimes.com/

I made the Minestrone (first soup on the top left). Souper (haha) simple recipe, and pretty good considering how quick you can put it together - chop up onion, garlic, carrot, and celery. Saute. Add s+p and potatoes, I used sweet potatoes. Saute. Add water, tomatoes. Simmer. Add green beans. Simmer and serve. I used canned tomatoes and green beans - I'm sure this would be fabulous with fresh tomatoes and green beans though.

My soup was enjoyed alongside some peppery goat cheese and an olive bread stick I bought at the Farmer's Market this morning.

Between the Farmer's Market and soup-makin' I went to the mall to find a dress for a very special wedding party I am going to in a two weeks. I went to Banana Republic and fell in love with two dresses right away (that never happens). Being my Father's daughter, I chose the on-sale option but I will definitely be stalking the sale page online for the other. 

Photo Credit: http://bananarepublic.gap.com/

I chose the black dress, and bought a silver belt at another store to go with it. Also while in Banana I realized I need a fitted blazer. I tried on a blazer with the grey dress and it was love. Bonus Banana Moment: Ran in to my older sister's friend, Tim AND met Alex!

P.S. Still haven't forgotten about the Baltimore Recap. I really will do it this week!

Acorn Squash & Apple Soup

Last week while reading all of my usual blogs in my Google Reader, I stumbled upon this recipe on the blog "Peas and Thank You." Knowing that I am in the Mitten, and it is prime time for apples and squash I made tentative plans to make some sort of apple-squash soup this week. Upon further review of my farmers market purchases I decided to make this soup, found on the blog "Happy Herbivore."

I made a few modifications to the original recipe, the first being that I roasted my squash in the oven on 400 degrees for about 40 minutes instead of putting the squash in the microwave.

My next modification (which may have been where I went wrong) was trying to make a one-and-a-half version of the recipe. I had more squash than the recipe called for but I knew I would use the squash otherwise.

The Verdict: I found the soup slightly sweet, yet lacking in a robust flavor. The original recipe did note that the soup is even better the next day which I would have to agree with. :D

This is not my last attempt with squash soup; I have had some pretty outstanding squash soup so I know it can be done. Next time I think I will try to make a recipe similar to the recipe on "Peas and Thank You" to pack a little protein in.

What are you making this week?