I hope you are all enjoying a relaxing holiday with your families. Our Christmas was quiet and blessed. We didn't travel, we aren't entertaining. We cooked our big meal on Christmas Eve, so the big day was spent Skyping with family and setting up Legos.
We've also been enjoying a lot of glazed ham leftovers. Josh handled the ham, and the glaze and resulting gravy were nothing short of spectacular! Maple syrup and homemade orange marmalade were involved. He will have to do a post on it one day. Perhaps when he sits down to do that Thanksgiving post.
*cough cough*
I have decided that simple, satisfying, fortifying soups = my theme for the rest of Winter. And this one I made last week, was a doozy:
Incredibly simple, but with delicately nuanced flavors to keep it interesting. Everyone had seconds.
There is no dairy in this potato soup. And it could easily go vegetarian/vegan with a flavorful vegetable stock substituted for the chicken stock.
Oh yeah! Take note: Maple Roasted Potatoes are officially the Way To Go. Next time you're roasting red potatoes as a dinner side, try it this way. Add some chopped rosemary after they come out of the oven, if you want. Delicious! Or, if you're serving home fries with a big weekend breakfast or brunch, leave out the rosemary and dish out alongside your scrambled eggs or omelette... You know how you soak up leftover maple syrup with whatever is left on you plate when you're eating breakfast out? These taste like that. Only better.
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