Tasty Saturday

It's been a day of good food here. For dinner, I made the Rustic Spinach Feta Bread that Ari posted on her site. It's pushed the cookbook from which she takes it to the top of my Amazon.com wishlist. A nice thing about the recipe is that it's set up such that you make up a bunch of dough, refrigerate it, and can bake a new loaf each day for several days. To accompany this warm and wonderful bread, I made a soup inspired by this recipe. Here are my modifications to make Roasted Potato Sweet Potato soup.

Peel and dice 2 potatoes and 2 sweet potatoes (numbers just based on what we had on hand). Finely dice 1 onion. Put all of this in a metal baking pan. Drizzle over this 2 T olive oil and sprinkle 2-3 tsp cumin and salt and black pepper to taste. Mix all of this to coat the potatoes and onions, spread evenly over pan, and bake at 425 degrees for 20-25 minutes, until the potatoes are softened.

As the potatoes near doneness, heat 3 cups of chicken stock in a pot. When the potato/onion mixture is ready, transfer it to the pot with the chicken stock and use a hand blender to puree it to blissful smoothness. Alternately, the broth and potatoes may be transfered to a blender and then put back in the pot. Stir and cook just a bit longer. 

The two of these went very well together, though each would have been wonderful on its own. They also went very well with the cold snap that's brought great big flakes of snow down upon us. The weather makes it a perfect night for a hearty soup and fresh-baked bread. 

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