Wow, the heat!

Where did it come from? I knew May was upon us, but geesh, it’s felt like July out the past few days.

I’ve had some dental work done recently, so this week, we’ll discuss soup!

Writing these columns has been like a semi-documentary of what is goin’ on in my life. I always wonder what I’m going to write about, so I just pick a topic from an event that has happened the previous week.

I love soup of all kinds. I had some baked potatoes at the shop, so I decided to make some quick and easy potato soup. I knew I needed something soft to eat and easy to reheat.

Potato Soup

7 large potatoes

2 onions, chopped

bunch of scallions, chopped

large amount of fresh dill

2 tablespoons butter

1 pint heavy cream

fresh ground black pepper

salt to taste

parsley for garnish

Peel potatoes and cook with onions in boiling water until they begin to fall apart. Strain. Add scallions, dill, butter, heavy cream and cook 10 minutes.

Stir in one cup sour cream and let it heat through for two minutes. Garnish each bowl with pepper, dill, parsley and one teaspoon each sour cream.

You know when you go to the dentist and they tell you not to eat solid foods for a couple of days, all you want to do is eat.

I know I sure do. Some soups really don’t fill you up. When I know I need something along the lines of a good soup that will keep me full for a good while, I always turn to a potato soup.

I added some cheese to this recipe as well. I’m a sucker for cheese.

You just can’t go wrong with cheese! I had some shredded cheddar cheese that I topped my bowl of soup off with.

Here is another recipe that I’ve used before that I just love.

This is one I make in the crock pot. Simply throw everything in and be done with it!

Slow Cooker Vegetable Soup Recipe

1 pound boneless round steak, cut into 1/2-inch pieces

1 can (14.5 oz) diced tomatoes, undrained

3 cups water

2 medum potatoes, peeled and cubed

3 celery ribs, sliced

2 carrots, sliced

3 beef boullion cubes

1/2 t. each basil, oregano and salt

1/4 t. pepper

1-1/2 cups frozen mixed veggies

In slow cooker, combine everything except the vegetables. Cover and cook on high for six hours. Add veggies; cover and cook on high two hours longer or until the meat and veggies are tender. Yield: about 2.5 quarts.

It’s just that easy! I hope you enjoy these quick and easy recipes. Until next time, have a good day today and a better day tomorrow!

Jennifer Whaley is a owner and chef at Lemon Grass on Highway 80.