The weather is cool and rainy again at the end of the week so I took the opportunity to make soup again. Daniel was a bit grumbly about it but then he cleaned it right up so I guess it wasn’t so bad after all. This can be caloric or not depending on what and how much you garnish with.

Baked Potato Soup

2 russet potatoes
1 medium sweet onion, finely chopped
1 bunch broccoli, rinsed and coarsely chopped
2 tablespoons olive oil
salt and pepper, to taste
1 clove garlic, finely minced
4 cups chicken stock
pinch crushed red pepper
chopped crisp bacon
shredded sharp cheddar cheese
thinly sliced green onions
sour cream

Bake one of the potatoes until fully cooked, cool to room temperature. Sweat onions and garlic in olive oil in a Dutch oven over medium-low heat until translucent. Peel and chop remaining potato. To the Dutch oven, add chicken stock, potato, seasonings, and broccoli. Bring to a boil, reduce to a simmer, cover and cook 20 minutes or until potato is soft. Meanwhile, peel and chop the baked potato. Using an immersion blender, puree the soup leaving it just a bit chunky. Stir in chopped baked potato and serve topped with garnishes of your choice.

Rhubarb is not something I had ever cooked but last year, or maybe the year before, Jason’s mom visited and made an apple rhubarb roll. When I saw beautiful rhubarb at the market I grab some along with a box of strawberries and proceeded to search for something to make with them. This is the resultant dessert with met with general approval.

2 pounds rhubarb, chopped (be sure to discard any leafy bits)
1/2 cup dark brown sugar
1 cup white sugar
1 teaspoon cinnamon
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
sliced and whole strawberries

Combine rhubarb, cinnamon, and sugars in a small saucepan and cook over low heat with frequent stirring about 15 minutes until rhubarb is soft and a syrup has formed. Strain off rhubarb and reserve syrup for another purpose. Whip the cream with 2 tablespoons sugar and the vanilla to soft peaks. Layer rhubarb, whipped cream and sliced strawberries in alternating layers in fancy glasses, topping each with a whole strawberry.