Today is community knitting night again, so I have a finished project to turn in. It's a slip stitch hat, very cute with a little noodle tassel. It looks more complicated than it actually was.
I also made two extra hats in acrylic, since they said they could always use more and they're so quick to make.
Today I have a tasty potato soup recipe to share. White potatoes aren't the best food choice for everyone - they're pure starch so they're not much different from a big dose of sugar. You could use sweet potatoes or butternut squash in place of
the white potatoes. But if you're doing hard workouts and need to replenish glycogen, potatoes are a pretty safe way to do so, much better than grains. Just avoid the skins - that's where all the anti-nutrients are. This version uses heavy cream and butter - you could substitute coconut oil and coconut cream if you can't do dairy.
Creamy Potato Soup
2 large or 3 medium russet potatoes, peeled and chopped
1 sweet onion, chopped
2 tbsp butter
3-4 cups chicken stock or chicken broth
salt and pepper
herbs/spices (I used an herbs de Provence blend)
3-4 tbsp heavy whipping cream
Saute the potatoes and onions in the butter for about 10 minutes.
the stock and season to taste.
Cover and cook on low for an hour.
Blend with a stick blender until smooth. Stir in heavy cream.