... a MESS.
I had this little sweetie
in a sling since she was awfully fussy (I think it was her teeth!)
and the biggest little sweetie was helping me make the most delicious soup
(recipe to follow, thanks to Claudia!),
and I had one eye on him (as he tore the provolone and flung it into the pot - good job, son!),
and the other eye who knows where (not where it was supposed to be),
and my arms reaching around the slinged little sweetie as I was trying to
Uhhhh.... BIG mistake.
I sliced my thumb almost OFF (or that's an exaggeration... but it seemed that horrific at the time).
So there's not too much creating going on this week at our house.
But at least we managed to make SOMETHING, even if it was...
... a MESS.
Plus, we're making plans of what to create soon!
Ok, so here's the wonderful recipe. And believe it or not, it's almost good enough to make you want to risk cutting off your thumb to have it!!! Despite the mess, we did create the soup and mmmmmmm, it's good!
¼ c. water
2 T. butter
½ cup carrots, thinly sliced
¼ cup chopped onion
2 cans cream of potato soup
2 cups 1% milk
1 cup frozen corn
1 cup fresh or frozen cauliflower, cooked until tender, then puréed
1 cup shredded sharp cheddar cheese
½ cup shredded provolone cheese (or just buy slices and tear them - it's faster!)
salt and pepper
fresh parsley, for garnish
Combine first 4 ingredients and let simmer 10 minutes. Add remaining ingredients and heat slowly to serving temperature. Add salt and pepper to taste.
Your kids will call this cheese dip soup. They will relish every bite of carrot and corn and potato and onion and cauliflower and call you blessed. Maybe I should rename this magic soup??? ;)
For those of you who care, this recipe makes 6 servings (although you'll want to eat it all yourself. Consider yourself forewarned.) and each serving has
(I figured this out using the amazing and fantastic recipe calculator on sparkpeople.com. It's an awesome tool!)