The cold has been the essence of unpredictability; the rain incessant. Here we are, mid-February, in the ever-inexplicable window during which the world wishes to welcome spring, but winter continues to drag on.
My Wellies have not been mud-free for more than five minutes and tiny puppy paw-prints stamp our front step, but though these cold, rainy days do bring about their own difficulties, I must say that I have thoroughly relished this winter season and I am in no hurry to see it pass.
The idea of once again packing away my dearly loved sweaters and bidding farewell to the early-setting sun elicits a surprising, but undeniable turn of the stomach.
Ever since I can remember, December 26th through March 21st has been a time of expected and unavoidable melancholy for me.
This year, however, I purposed in my mind back in early December to embrace the joys of winter rather than succumbing to depression. To my own great surprise, my intentions and deliberate actions to make the winter extra special were successful.
No longer shall January be filled with wasted days.
I so wanted to stay inspired, joyful, energetic, and productive this winter, and now that we are past the halfway mark, I can look back and see genuine proof of all of those things. It is not a tribute to my willpower, I assure you. Rather, I see it as a testiment to just how important it can be to live intentionally.
Taking time to enjoy a cup of tea and journal each morning, and waking up early enough to do so has been one of the most helpful steps in realizing my anti-winter-funk goals.
I hope that in all of this rambling you can be encouraged to take whatever is going on in your life (no matter how dreaded it may be) and find a way to make it pretty. Make the little moments special. Take time to reinvest in yourself.
Oh, and we should probably talk about this soup.
This is my "Target is selling Easter candy so my brain thinks its spring but it's actually still winter and my face is freezing so I need something warm and comforting" soup. At least that's the abbreiviated name.
The roasted garlic and lemon broth has all the airy charms of spring, while the roasted potatoes add the heartiness that these winter nights demand.
It is a transition soup. A little something to carry us over into days that are a bit less chilly and a lot less gray.
I tossed the potatoes in goat cheese, because I felt like it.
The goat cheese adds a subtle tang that keeps this soup from becoming overly rich.
After the broth has been blended, the potatoes are portioned.
Now, we marry the two.
A drizzle of extra virgin olive oil never hurt a thing.
And yes, you should definitely get that warm baguette over here. Dipping is required.
Here's to embracing winter in the most delicious of ways!
Roasted Garlic Soup with Chèvre Roasted Potatoes
- 3 whole heads garlic
- 6 tablespoons extra virgin olive oil, plus extra for finishing
- 4 medium yukon gold potatoes, washed and cut into 1/2-inch cubes
- 3 1/2 teaspoons kosher salt, divided use
- 4 sprigs fresh thyme, leaves stripped from stems
- 32 ounces chicken stock
- 1/3 cup dry, white wine
- 2 tablespoons fresh lemon juice
- 1/4 cup heavy whipping cream
- 1/3 cup grated parmesan
- 5 ounces chèvre, room temperature
Preheat oven to 375 degrees F.
Use a sharp knife to remove the very tops of each head of garlic, exposing the inner cloves. Place, cut-side up, in a small baking dish and drizzle with 2 tablespoons olive oil. Bake for 40 minutes, until the cloves are soft and deep golden. Allow to cool completely.
Increase oven temperature to 425 degrees F.
Lay the potatoes evenly across a large baking sheet and drizzle with remaining 1/4 cup olive oil. Sprinkle with 2 teaspoons kosher salt and thyme leaves. Roast, stirring every so often, for 45 minutes; until crisp and evenly browned. During the last fifteen minutes of roasting time, prepare the soup.
Combine chicken stock and white wine in a small saucepan and bring to a boil over medium high heat.
Remove cooled garlic cloves from the skins by squeezing the base of each head tightly. The cloves should pop right out of their skins! Place the garlic into your blender along with the heated chicken broth and lemon juice. Blend until very smooth. Blend in heavy cream, parmesan, and 1 1/2 teaspoons kosher salt.
Combine the roasted potatoes and chèvre in a large bowl and toss to coat. The potatoes will likely mash a bit, but this is okay. Divide the potatoes amongst four bowls and cover with several ladles of the garlic broth. Drizzle with olive oil and garnish with fresh thyme. Enjoy!