Soon I am off to the wilds of Chicago, land of many wonderful things. I have been spending lots of time lately feverishly grading and holding student conferences so everything is cleared away before spring break, which is why I've been in a bit of a pit. Now that I have taken care of the piles of work I am not quite so enamored of pitlike things, but the apartment apparently did not get the memo, as it is still doing its pit impression just as pittily as pit can be. The robot butler left for vacation a day early, it appears.
This afternoon I reminded myself that potato soup is about the easiest thing in the world. And of course you can dress it up however you like. It's so good, too, especially on a cool and rainy spring day. The combination of additions I describe below is one of my favorites. I wrote it up almost as if it were a real recipe, but you will see when you get there that in fact it is not so terribly precise. But hey, you're smart, you can figure it out.
POTATO SOUP FOR LUNCH
Potatoes
Garlic
Salt
Zahtar (a spice mixture featuring sumac, sesame, and thyme)
Butter
Milk
Frozen corn
Boil potatoes until they are very tender. Drain. Return to pot with a lump of butter and mash 'em up good with your fine potato masher. Sprinkle garlic with some coarse salt and chop up to miniscule fineness. Add the garlic, lots of zahtar, and milk to the pot. Stir. Reheat to a simmer. Adjust seasonings. Add frozen corn and continue cooking until the corn is cooked through. The end.
This afternoon I reminded myself that potato soup is about the easiest thing in the world. And of course you can dress it up however you like. It's so good, too, especially on a cool and rainy spring day. The combination of additions I describe below is one of my favorites. I wrote it up almost as if it were a real recipe, but you will see when you get there that in fact it is not so terribly precise. But hey, you're smart, you can figure it out.
POTATO SOUP FOR LUNCH
Potatoes
Garlic
Salt
Zahtar (a spice mixture featuring sumac, sesame, and thyme)
Butter
Milk
Frozen corn
Boil potatoes until they are very tender. Drain. Return to pot with a lump of butter and mash 'em up good with your fine potato masher. Sprinkle garlic with some coarse salt and chop up to miniscule fineness. Add the garlic, lots of zahtar, and milk to the pot. Stir. Reheat to a simmer. Adjust seasonings. Add frozen corn and continue cooking until the corn is cooked through. The end.
