There’s no way around it: this week was not one of my favorites. I can usually tell how busy/stressed I am by how much soup I end up eating. This week, there was a lot of soup. However, I also had a few nice meals out: Gazala Place on Monday night for a meeting and Le Pain Quotidien on Friday for lunch with my sister.
I’ve been spending a lot of time at the library studying and working, and it hasn’t left me much time for experimenting in the kitchen. When I did my undergrad, four classes was nothing, especially since I wasn’t working or volunteering. In short, I’m never doing this again. Next semester, I’m sticking to two classes, volunteering at the same place I’ve been the past year, and a research assistant position. I’m planning to take on some more freelance work, too.
I just have to get through the next month. To get my weekend started, I threw in a load (or four) of laundry the second I got home and set out to test a recipe for White Bean Rosemary Mashed Potatoes (basically, you sub white beans for the butter & cream/milk). Partway through draining the potatoes, I decided to hang on to a little extra cooking water and make it into…you guessed it—soup! This is just a phase, it’ll pass.
I added some leftover garlicky kale from last night’s dinner and since I realized I was a little low on grains for the day, I toasted a slice of whole wheat bread for dipping purposes. What this lacks in presentation, it makes up for in flavor. I’d make it again.
- 1 potato, peeled and chopped into 2″ cubes
- 1/2-3/4 c white beans (cooked or canned and rinsed)
- 1 clove garlic, minced
- Salt & Pepper to taste
- Boil water and add potatoes. Cook until fork-tender, about 2o minutes.
- Drain most of the water. Add the white beans, garlic, and spices.
- Using a handheld blender, blend until smooth. You can also use a food processor.
- Serve hot.