Soup Swap

I’m a little bit behind on this post…mostly because I’m Puerto Rican...and we do nothing on time. I wanted to include one of my newly found favorite things to do! SWAP FOOD!

As of Fall 2010, I have hosted a couple Swaps with a few friends who can really cook it up! The basics of this idea is to pick a certain food item, cuisine or means of cooking, make six batches of it and share with the group. During the actual gathering, all the food is layed out, ingredients, accessories and cooking methods are discussed, each is sampled and then you choose six of your favorite dishes! Easy Peasy! You bring six and you go home with six (and maybe throw in a few shots of FourLoco in there). Talk about upgrading your lunches!

We started with a Soup Swap and man was it a hit! The “swap group” is excited and I think we started something really special.

Some of the soups shared were a Butternut Squash Soup with Pear and Thyme, Provencal-style Stew, Red Chicken Soup, my Potato Leek Soup, Split Pea with Ham, French Onion Soup and so many other delicious warm treats!

We even got a shout out from the Philadelphia City Paper’s own food blogger and Meal Ticket creator Drew Lazor who also participated in the swap! What? What? Que? Que?

Updates on the 2nd Swap to come!

Potato Leek Soup

So to celebrate this wintery weather that Philadelphia is having, here is my homage to staying warm and eating the best warm-er-up-er (just made that up)…Soup!

I’ve made this before mostly because it’s pretty damn simple, and great on the budget, however, I want to try it again and switch it up a little. But for the meantime, enjoy!

If there is anything that I love to do while I attempt making dishes is listening to music!! So here’s a throw-back recommendation while you put this together! Maybe you can sing along with a: “I wanna soooup you up!”

3 tablespoons butter
2 leeks cut thinly
1 medium chopped onion
3 small shallot, chopped
6-8 potatoes peeled and thinly sliced (rustic or red)
1 cup of heavy cream (may require more or less)
3 ½ cups of chicken broth (or veggies broth is you love animals and do not eat meat!)
Pinches of: Salt & fresh ground peppa, cumin, coriander, and dashes of cayenne pepper

*O-kaaay, so melt that yummy butter in a large pot (large enough to hold the potatoes and liquids) over medium heat. Once butter is heated add your chopped onions and shallots, and cook until a bit translucent, and then add leeks! Stir until onions and shallots get slightly brown.
Note: Leek are Dir-ty!! So before starting this process clean them thoroughly. Use the white and light green parts only and then cut them thinly (I kept some of the darker ends for color)

*Add your peeled and thinly sliced potatoes to the pot. Add chicken broth until potatoes are just about covered. Cook 15-20 minutes until potatoes are tender.

*So, technically you should use a potato masher, but my ghetto behind used a meat masher. Mash the potatoes, leek and onions to your preferred consistency. I like mine with a few chunky pieces of potato…but to each his own. As you mash, turn the heat down, because the soup will start to thicken. Because it is thickening, make sure you are stirring often so it doesn’t get stuck to the bottom of the pot.

*Now add the heavy cream (less or more…again depending on how creamy you want it). Throw your pinches in for desired taste. I like to add more cayenne for a little heat! Cook for about 15-20 minutes more with the cream on a low heat. Make sure you are stirring the whole time.

*And…Done-zzo! Eat that ish!

Ay Dios Mio!

Ay Dios Mio! I’m starting my own blog! But why?

Many magazines, cookbooks and sites have provided me with tasty treats, techniques and dishes, however I came to realize that these folks actually have a natural eye, if you will, for the culinary skills. As much as I would love to be as proficient and creative with cooking….Ryllis, just doesn’t have it in her. I love me some food, but I am not a natural cook.

I cook, but more than often...it's wrong. (waaaa!). Therefore I proposed to myself and anyone who listens, well reads, that this little biddy, me...will cook until I get it right!

Things I hope to do:
1. Cook edible and pretty dishes
2. Make some traditional Puerto Rican meals…just to make my mama proud!!
2. Blow your mind with my deluxe Samsung SL102 camera (ahem....$75 jawn from Wal-mart). Just use your imagination folks!
3. Yes, cook rice and beans!

Sooo...um....let's do this!