Great Taste

What do Easter, vichyssoise, and a new blender have in common?

Recently this writer needed to empty out her fridge. Some sad-looking vegetables were transformed into a superlative vichyssoise, without much fuss and muss. (Soup satisfies in so many ways.) 

Thoughts floated to the upcoming holiday and potato-leek soup, aka vichyssoise, as a starter course. Meanwhile an online discovery was made: the Cuisinart all-in-one blender that takes soups from raw ingredients to finish. Here is a link with video: http://www.williams-sonoma.com/products/cuisinart-soup-maker-blender-sbc-1000/?pkey=cblenders-juicers%7Celtbjcble   

Another discovery: Chop up and add a couple of stalks of celery to the base ingredients of your vichyssoise. 

"Just say no" to shark fin soup

Dear Baseball Cap:

Say it ain't so. GG understands you love burgers, fries, and all that, yeah. And she knows you dig the edgy stuff like absinthe. But--you are seeking SHARK FIN SOUP?

Please read the following links:  http://www.time.com/time/health/article/0,8599,2009391,00.html

http://en.wikipedia.org/wiki/Shark_finning

If you are looking for something rare and wonderful, note that, in just a couple of months, luscious morels will be popping up here in Minnesota. So delish yet harmless to fellow creatures.   

Italian soup class on the 12th

With below-zero temps on the way, this class sounds benissimo. From Sopra Sotto,  Rochester:

ZUPPA! ITALIAN SOUPS with ANTONIO CECCONI

Wednesday, January 12th       6p.m. to 9p.m.

  

Break the ice and warm up to ZUPPA! Antonio’s menu this evening is all about soups of intense flavor and aromas. Learn the techniques the Italians use for their flavorful soups, delicious in winter or anytime. Start with Roasted Garlic and Onion soup ladled over warm homemade bread. Lest you think that polenta comes in squares only, Antonio presents a hearty Spinach Polenta soup. Next we savor Classic Minestrone, simple, packed with vegetables and very tasty. We end with a smile tasting fresh Basil Rice soup, aromatic and substantial, a meal on its own. Winter will end soon with these soups to serve.  Wine pairings with every course.

While we're sitting out the snow storm....soup's on

GT made a delightful celery root soup. Try it using all chicken broth and no water. It's relatively easy to prepare this soup and it will impress your holiday guests--who may be staying longer than you expected! 

http://www.epicurious.com/recipes/food/views/Celery-Root-Soup-with-Bacon-and-Green-Apple-233784

And...speaking of soup, here are GT's four favorite spots for fresh soup in southeast Minnesota.

Zzest Culinary Market & Wine Cafe, Rochester

The Cheese Cave, Faribault

Back Room Deli, Rochester

Daube's Down-Under, Rochester

GG