A while back I saw a recipe for broccoli cheddar soup that made my mouth water. This was surprising, because I’m not generally a fan of broccoli cheddar soup. It always feels like just eating cheese sauce with s few tiny broccoli sprigs, very disappointing. But for whatever reason, the thought of a cheesy, broccoli packed soup was really appealing to me, so I set to work thinking about how I would make some that wouldn’t leave me bummed out.
I love tomatoes! And I love creamy soups! So it really figures that one of my favorite soups of all time is tomato bisque. I used to go buy tomato bisque from Safeway (they make a pretty good tomato bisque) whenever I had the hankering, but now I know how to make it, which is way better because all the Safeways on my end of town closed down this year.
When I talk to people about cooking, most of the time it seems to me that the people who say they don’t know how to cook don’t really need recipes, they need skills. Feeling the need to pull out a detailed set of instructions (which is what a recipe is) every time you cook is cumbersome and discouraging, but with a few basic skills you can throw together a meal without much thought. It’s that kind of thing that people are looking for when they say they want to learn how to cook.
Like everyone else in the world seems to be, I have been going crazy for soup and for pumpkin flavored foods. Since I’ve vowed to never again worry about how much fat I’m eating (thanks to the Health At Every Size for taking that weight off my shoulders), that means I have no qualms about making a big pot of creamy, savory, pumpkin bisque and, because Elijah is so picky and Jeremy isn’t into pumpkin, eat it all myself. Unless Freja finds out I made it, then I’ll have to share.