When I lived in Portland all by my little old self after college I used to make this very soup in a hand me down pot that I acquired from my mom. Speaking of the old neighborhood, some crazy fool tried to burn it down last week. I’m trying to comfort myself with the fact that my building was at least made out of brick so perhaps he was discouraged in his malicious endeavors by that fact, because as far as I know it’s still standing.

But back to soup. I love this soup! When I first made it I felt like the Queen of the Kitchen. The company I worked for had these Panera Bake sales all of the time so I’d purchase a loaf of slightly stale onion focaccia, heat it up in my rinky dink oven, and happily dip hastily torn pieces into my steaming hot bowl of veggie and cheddar goodness. Then, I’d curl up on my cold cream leather couch (also “borrowed” from my mother) pop in some netflixed Gilmore Girls episodes and suddenly life seemed pretty good for living paycheck to paycheck and charging my blonde highlights, and mental health trips to the mall on my “emergency” Visa.

Vegetable Cheddar Soup (Based on the recipe originally published in Betty Crocker’s Easy Entertaining)

4 tablespoons butter
1 onion chopped
4 carrots sliced
4 celery stalks sliced
3 cups of broccoli florets
1/2 cup flour
10 ounces of sharp white cheddar grated
2 1/2 cups low-sodium chicken or vegetable stock
1 1/2 cups light cream
Salt & Freshly Ground Pepper to taste
Seeduction Croutons - optional. See below for how I made them.

Heat butter in large dutch oven over medium heat until melted. Cook carrot, onion, celery, and broccoli in butter until softened. Stir flour into the vegetable and butter mixture. Gradually stir in the chicken broth and cream. Continue cooking over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Top with homemade “Seeduction” croutons and serve.

Seeduction Croutons

4 small slices of Whole Foods Seeduction bread
1-2 tablespoons of olive oil
Salt & Freshly Ground Pepper

Pre-heat the oven to 375 degrees.
Slice the bread into bite sized squares.
Toss with olive olive oil, salt, and pepper.
Bake until toasted and browned.

I should probably be really offended by this article from the 1930’s about a group of men who redesigned the family kitchen to “fit” their wives, but honestly it’s my dream to design a kitchen to fit myself. I’m 5′9” and while I can pretty much reach anything, it’s a total pain (literally) when I have to do dishes which is why I put almost everything in the dishwasher. It’s also uncomfortable if I work for an extended time at the kitchen counters (chopping, cookie decorating etc…) so I’d pretty much be in heaven if I could raise my sink and counter heights. Until then though, I totally tag CK for dish duty.

Contrary to popular belief I actually really do love corn on the cob. I just have a huge aversion to eating it in public. I’m one of those people who saves the messy food for home, but this snappy little invention by OXO is too brilliant for words. It’s called a “Corn Stripper” and it looks very similar to your computer mouse. This gadget safely removes corn kernels from the cob without severing your finger and having to spend the night in the emergency room. Seriously where has this thing been all my life?

Purple is my favorite color (I bet you thought it was pink) so much so that when I was little I used to only eat the purple skittles, request grape gum, and order grape soda. I also really wanted to have purple hair for awhile, thanks to a very striking poster at my mother’s hair salon, but thankfully I grew out of that phase. The thought of some of those foods turns my stomach now, but when I came across this amazing Harry Potter inspired Soupe De Choux-fleur Violet (aka Purple Cauliflower Soup) I practically salivated and immediately wanted to try it. It’s such a beautiful color! Hopefully Whole Foods will have some in stock soon so that I make it.

This Pea Soup is the easiest meal I’ve ever made. After a long day of errand running I was less than thrilled about the prospect of making dinner…OK…that’s a lie. I always like to cook, but I bet you’ve had plenty of moments when you have absolutely zero desire to do anything more than eat a bowl of cereal (It’s a well known fact that CK practically lived on Peanut Butter Puffins until we moved in together). Fight the Lucky Charms urge! This soup is healthy, hearty, and way more satisfying than anything that comes out of a box. Give it a try, I promise you wont be disappointed. Plus, this would be a great kid friendly dish for an upcoming Halloween themed meal. After-all, Pea Soup looks a lot like Witches Brew. Don’t forget to pick up some good, crusty bread. Dipping is the best part.

Gather & Prep	Toss in the Pot, Simmer
Slice (No Nibbling!)	Blend

Comfort & Joy