Thank you very much for all of your gentle and truly kind comments on Tuesday's post. I got choked up reading so many of them, as I always do when people talk about love, and animals. I have been in love with one animal or another my whole life, it seems; even when I had no real-life pets, I rode an imaginary horse through my neighborhood, or I named an imaginary puppy, or I dreamed about getting my very own cat. It's funny how some people are like that, and some people aren't. I wonder where it comes from. When I was really young, I decided that if I was ever lucky enough to have my own dog, I wanted a corgi, and I must have only known about corgis from the lovely, gentle Tasha Tudor, whose books I had as a child and whose life and work has influenced me in too many ways to count. If I couldn't have a 13.2-hand dapple-gray Connemara pony with a black mane and tail named Musette (specifically), I wanted a corgi. When Andy and I have a disagreement, no matter what the topic, I just eventually say, "Well, fine, but I was the one who wanted a corgi!!!" and then, y'know, that's it: I win, hands down. It just works that way.
Shall we talk soup? Let's. This is my creamy corn bisque, modified over the years from a recipe that originally appeared in The Oregonian a long time ago. We made it last night and ate it with fresh garlic bread.
Creamy Corn Bisque
1 tablespoon olive oil
1 tablespoon butter
1 large leek, white portion only, rinsed and chopped
2 carrots, chopped
2 teaspoons fresh thyme, chopped
1 tablespoon fresh basil, chopped
2 cups chicken stock
3/4 pound potatoes, peeled and cut into 1/2" cubes
1 cup half-and-half
1 cup corn kernels (you can use frozen corn here, if that's what you have)
1/2 teaspoon salt or more, depending on how well-salted your chicken stock is
Heat oil and butter in a large saucepan. Add leeks and carrots and cook over medium heat for five minutes. Add herbs, chicken stock, and potatoes. Bring to a boil then reduce heat to low; cook, covered, for ten minutes until potatoes are just tender. Stir in half-and-half, corn, and salt. Bring just to a boil, then reduce heat to low and simmer for three minutes, stirring. Serve with a dollop of sour cream with a few shakes of hot sauce stirred in.
I am going to a potluck party on Saturday. What is your favorite summer potluck dish that doesn't have vinegar, olives, or salmon (I don't like those things) in it? And I know this is sacrilege, but I don't really like tomatoes, either, so forget those. I almost always bring Ina's Pasta, Pesto, and Peas to summer potlucks, and I love love love it, but I really need something new.
*In answer to the questions about half-and-half, it is half cream and half milk, sold already blended in the U.S. Be careful adding milk to hot soup because it will separate and curdle if it boils. Heavy cream won't, so if you don't have half-and-half, I'd probably add half cream/half chicken stock or water.