Saturday, November 04, 2006

Braised Carrots, Roasted Brussel Sprouts, Potato and Tomato Soup, French Bread

Dinner 11/04

Braised Carrots

Roasted Brussel Sprouts
(recipe from VwaV)

French Bread

Potato and Tomato Soup
(potato, onion, garlic, herbes de provence, salt, pepper, tomato, olive oil)

There's no mistaking what season it is, eh? ;)

The soup is a favorite, and pretty easy to make, 4 cups of water, about 3-4 cubed potatoes, 1 chopped onion, about 10 cloves of garlic, 1 tbs. salt and 1/2 tbs. of herbes de provence -- toss in a soup pot and bring to a boil, and cook until the potatoes are cooked through (about 15-20 minutes). Meanwhile, in a small saute pan, add 1 tbs. olive oil and 2 chopped medium tomatoes and a pinch of salt -- cook down the tomatoes until they're released their water and have started to thicken.

In a blender combine the potato mixture with the tomato mixture and puree (you may need to do this in two batches) -- check for salt and serve hot...

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