Throwing food together yet again, this time I was intent on making warming food on this cool, rainy day. We didn’t have any meat in the house, and I didn’t want to get out in the cold rain. Solution:
Chop 3 onions, add a couple tablespoons of minced garlic and cook in large soup pot. I added a bit of sesame oil this time to keep the onions from sticking and burning. While that cooked, I peeled and rinsed 11 potatoes. I don’t always peel them, but I opted to do so this time since the skins on the potatoes I was using were a bit tough. I also chopped up all the celery in the house — about 4 stalks? — and maybe 2/3rds of a pound of carrots. I added about 2.5 cups of water to the pan, tossed the vegetables in, covered the pan and brought to a boil. Simmer, 20 minutes or until the veggies are soft. Turn up the heat, back to about medium. Add salt and pepper, pour in 1/3 gallon milk (to cover), and add shredded cheese (3-4 handfuls). Once the cheese has melted and become incorporated, serve.
Made with staples I nearly always have on hand.
It hit the spot.