Well, we ended up not going to visit MIL yesterday. It seems she will be moved to a bigger hospital soon, so Satoshi thought we should wait until she has moved.
Apparently the hospital she is in now, does not have the proper facilities to treat her injuries.
Will keep you posted...
As you can see from my posts over the past couple of days, I've been playing around with my immersion blender/food processor.
One of the things I've made is soup.
Sometimes when we eat out they serve gobo (burdock) potage. Creamy and earthy.
Since I had gobo and satsumaimo (sweet potato) in my refridge, I thought it would be nice to try two different soups instead of just one.
I found a recipe online and split the liquid part of the soup between the two ingredients.
The results were delicious...sort of.
Here is the recipe I followed: from the internet
125 grams gobo (burdock), cleaned and cooked
125 grams satsumaimo (sweet potato), skinned, cleaned and cooked
1/2 onion, chopped
1 consomme cube
500 cc water (2.5 cups)
400 cc milk (2 cups)
20 grams butter (about 2 pats)
2 tablespoons flour
Prepare the gobo and satsumaimo--clean, cook and cut into small pieces, set aside.
Chop onion and heat in a pan with the butter, cook until translucent.
Add the flour and make a roux
Add the water, milk & consomme, cook until heated, do not boil.
Measure out 450 cc of this liquid and put into 2 separate pots.
Whizz with immersion blender until smooth.
NOTES: I steamed the sweet potato and boiled the gobo.
If you do try the gobo soup, I would definitely recommend straining it, it was really gritty. Though I guess you know you are getting all the fiber from it.
The sweet potato soup was on the sweet side but had a smoother texture than the gobo one.
I used skim milk, but you could also sub with soy milk or even cream.
When cooking the onions, you can also add some salt, but I didn't because I used salted butter.
I also ground some pepper on each cup and decorated with some flat leaf parsley.
Aside from the grittiness, these two soups were really nice and perfect for the nip in the air.
I will send these soups to Deb at Kahakai Kitchen for her Souper Sundays.