I own too many jackets. Coats. Outerwear. Whathaveyou. I need to lose a few. I have donated so much clothing in the past month. Downsizing apartments and, therefore, closets will do that to a girl. But I can't cut back on jackets.
Is that weird? I mean I guess most people (ehemm.. ladies) own too many purses or shoes or something else at least multiseasonal. I own like maybe 6 winter coats.
I've noticed it's a problem recently, because they barely fit into the space I've been designated to stuff them.
I've also noticed it's a problem, because as it gets chillier and I'm a working woman again, I don't really own a decent coat to wear to a real adult job in the fall. I don't really own too many clothes to wear to said real adult job either, but I'm working on that.
So like.. do I really need to buy another coat? Or can I tough it out until winter? Hmm.. First world problems.
Considering the weather is supposed to be 80 all next week and I don't get paid for a month, I'm going to go with the latter. The temptation is there though. Ugh. Not good things.
Potatoes. Pears. Soup. All good things.
This is a pretty simple soup in both taste and instruction. It's a good weeknight homemade meal. I've been really trying to focus on quick and easy lately. I'm trying to be seasonal and healthy as well. Try it with me! Gooo us!
Soundtrack: You won't make it through the whole thing, but that leaves plenty of time to dance later!
Potato and Pear Soup
1 tbsp EVOO
1 small onion, diced
1 c diced fennel
2 cloves garlic, smashed
1 carton (32 oz) chicken or vegetable stock
1 small sweet potato, peeled & cut into 1" cubes
6-7 yukon gold potatoes, cut into 1" cubes
1 tsp smoked paprika
salt & pepper
2 medium Anju pears, quartered
jalapeno oil to finish (optional)
In a medium stock pot, heat 1 tbsp of EVOO over med-low heat. Add onion, fennel and garlic and saute for about 10 minutes, until onion begins to soften and is aromatic.
Add stock, both potatoes and paprika. Season to taste with salt and pepper. Raise the heat to med-high and bring to a boil.
Reduce the heat to med-low and simmer. Cook the potatoes for about 10 minutes, until potatoes are almost soft enough to mush with a fork. Add pears and cook for another 2-3 minutes.
Remove from heat.
Using an immersion blender, puree the soup until desired texture. (Alternatively, you could cool the soup, transfer to a blender or food processor and puree. Don't add boiling hot liquid to a food processor blender though, it could explode!)
Ladle into bowls and finish with jalapeno oil.