79. Potato Puree Soup

Ingredients:

2 lbs. potatoes peeled and cut into cubes

1 cup chopped leeks

1 chopped onion

8 slices cooked bacon, diced

1/4 cup butter (1/2 stick)

8 cups hot water with 3 TBS bouillon (as an alternate you can substitute broth-veggie/chicken/beef)

2 cups cream

½ tsp Salt

1 tsp oregano

2 cups croutons

Method
1.     Sweat onions in butter.

2.     Add bacon and leeks and cook for 4-5 minutes.

3.     Add the potatoes and hot stock; bring to boil.

4.     Add oregano and salt and boil for 30 minutes.

5.     Puree the hot mixture then re-boil.

6.     Turn off the heat, add the cream and adjust seasoning to taste.

7.     Serve with croutons as a topping.

78. Roasted Vegetables

Ingredients
1lb Cauliflower (cut into florets)
1 lb Brussel sprouts ( halved)
1 lb carrots (thinly sliced)
1/4 cup Cilantro (Roughly chopped)
2 Tbsp Olive oil
1/2 tsp of Salt
1/2 tsp of pepper

Method

1. Preheat the oven 350 Fahrenheit.

2. Prepare a baking sheet pan by covering it with foil and set aside.

3. Put all the cauliflower, Brussel sprouts and carrots in a large bowl. Add olive oil, salt & pepper. Mix well and set aside.

4. Put the vegetables on a baking sheet pan and put them in the oven until done; Tender and well browned or until charred.

Bon Appetit!!!