Sunday, September 27, 2009

Soup's On!

The weather is starting to turn cold here and that gets me thinking about soups (and finding the perfect down jacket, but that is an entirely different blog: so back to food. Soups are the perfect family food; either they are pureed and baby can eat them or the ingredients are cooked tender and baby can eat them so no extra work for the cook - yeah! Below are some of my favorites:

6 months and older
Potato Leek Soup (from Dandelion Organic Delivery
serves 4 to 6
Bailey doesn't like cream so this a delicious alternative to a creamy potato soup that she loves and requests!

2 large leeks, cut lengthwise, separate, clean; use only the white and pale green parts, chop
2 T unsalted butter
2 cups water
2 cups broth
2 lbs potatoes, peeled, diced into 1/2 pieces
Marjarom - dash

Cook leeks in butter in a medium-sized sauce pan. Cover pan, cook on low heat for 10 minutes, checking often. Do not brown leeks - this will give them a burnt taste.

Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjarom to serve. For baby, reserve some of the pureed half to serve and for the adults, add a dash of tabasco, some salt and pepper.

7 to 9 months
Roasted Fall Vegetable Soup (from Everday Food Magazine)
serves 8
You can serve the veggies as a side dish without pureeing them and then puree the leftovers for soup another night as well.

9 to 12 months
Chunky Turkey Vegetable Soup (from Everday Food Magazine)
serves 4
I use whatever leftover poulty I have, if not, I throw in a half of a can of kidney beans, you could also use quinoa for protein.

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