I am a weekend cook/ baker/ kitchenista.
As much as I love to cook and bake all weekend long, I feel the exact opposite on weeknights.
Saturday and Sunday, the spatula sings. Come Monday, I take one look at that crock full of spatulas and I want to chuck them across the kitchen (the only significant barrier to this is the fact that I would be the one responsible for cleaning up the mess I just made).
After a 9-10 hour day at the office, followed by a forty-something minute commute home the thought of standing in front of the stove and making, well, anything...gets me all stressed-out. The "what's for dinner" dilemma makes my head hurt.
Yes, I know there are a million and one techniques and strategies to prep ahead of time and blah, blah, blah. I am just not there yet.
There is no Monday through Friday family table (on weekdays, it's the "Family Island").
Elaborate preparations are no where to be seen - only the quickest, easiest meals survive in that environment (and since we are still being real - pizza, is always an option).
Never underestimate the value of a box of cereal.
One of the things that I have come to appreciate about Around My French Table, are its simple, but flavorful vegetable soup options. Dorie offers a variety of smooth vegetable soups that can be easily streamlined to be week night friendly.
Jerusalem artichoke soup is a simple preparation of onions, celery, leeks and Jerusalem artichokes (with a little garlic and chicken stock for good measure). The vegetables are sauteed and then simmered until cooked. Once cooked, the mixture is pureed until smooth and is ready to eat. Totally weeknight friendly...
Alternatively, a day (or few) before you want to make the soup, all the vegetables can be thrown on a half sheet pan, drizzled with a little olive oil and roasted until softened. On the day the soup is to be eaten, the roasted vegetables and stock can be thrown in the blender (cool ingredients - you don't have to worry about hot whirring liquids) and pureed. The mixture can be gently heated on the stove (and seasoned to taste, of course). A grilled cheese sandwich would not be remiss here either.
I've made this soup a few times now - with and without the parsley coulis. (Sour cream or creme fraiche is a perfectly acceptable substitute if one is trying to be weeknight friendly.) I am pleased to admit that this is something that even this spatula chucking girl can manage. Even on Wednesday.
Come Saturday, I will be ready to face those spatulas again. Until then, "Soup's On".
This post participates in French Fridays with Dorie. The recipe for Jerusalem artichoke soup can be found here.