Saturday, I was thinking about what to have for supper on Sunday with what I have on hand around the kitchen.
As they say, “willful waste makes woeful want.”
What to do with 2 potatoes, garlic, a shallot, a carrot, a stalk of celery, ground coriander, nutmeg, a small bay leaf, some pistachios, olive oil, unsalted butter and a can of chicken broth?
I thought, “soup!”
First, I blanched the pistachios to loosen up the brown skins. Then rubbed the pistachio in a paper towel to remove the brown skins. Next, I softened the sliced shallot in a small amount of olive oil and a bit of unsalted butter, cut up the veggies and threw them into the pot along with pistachios and all of the other ingredients omitting the coriander and nutmeg. The addition for those spices were added in the next step.
When the veggies were cooked and cooled down for about 10 minutes, I put this all into a blender (along with the coriander, nutmeg, salt and pepper to taste) and pureed it into a potage.
After reheating the soup, about a couple tablespoon of heavy cream was stirred into the soup.
For service, a dollop of homemade crème fraîche (made the day before) and crushed pistachios were added to the center of the potage.
I am calling this, “Creamy Pistachio & Potato Potage”.
This potage/soup would, also, make a wonderful cold soup for Summer.
Then, with 3 leftover campari tomatoes, a half a sheet of puff pastry, some fig infused balsamic vinegar, small amount of sugar, pepper, oregano, basil and Gruyere cheese…
…I made two “Tomato Tartlettes”.
A Sunday supper for two.