a little inspired by the carnival over at The Nourishing Gourmet, and a little inspired by some yummy organic and seasonal ingredients we got this week, i made the warmest, most comforting soup last night. it started with some idaho potatoes (because that's what we had - i think my favorite yukon gold might have made me happier). i chopped up some jalapenos and onions and sauteed them with the potatoes in a little olive oil.
i love the browned bits in the pan - so much flavor. (oh how i love my le creuset pot...)
adding broth, we simmer this till the potatoes are nice and soft, then use the hand blender to puree.
in a separate skillet, we saute portobello mushrooms and a bit of spicy sausage.
anna adds plenty of kosher salt and fresh ground pepper for flavor in each layer.
these get stirred into the creamy soup.
because we still have beautiful tomatoes, and to add some crunchy contrast, i made a quick salsa to serve with our warm soup.
the tomatoes joined avocado, more jalapeno, a bit of onion and garlic, sea salt, olive oil, and lime juice.
we topped our soup with a bit of sharp cheddar, a scoop of sour cream, and the cool, crunchy, spicy salsa. (and my hubby said we didn't even need the cheese and cream! wow!) warm buttered wholegrain rolls were perfect for scooping the last bits.
of course, eating with the people we love is the best part of all!