My Blue Le Creuset is definitely one of my kitchen favorites. It's the perfect size and has incredible durability. It also adds a little color to my kitchen.
My awesome friend Jen recently gave me a Le Creuset canister to hold my whisk, tongs, spatulas etc. that I keep on my cooktop.
I made some Southwestern Creamy Vegetable Soup the other night using leftovers from my Christmas Eve celebration in my blue pot.
Southwestern Creamy Vegetable Soup
1 tbsp. olive oil
1 ½ cups vegetable or chicken broth
1/4 tsp pepper
1/8 tsp salt
2 bay leaves
2 sprigs of thyme
2 cloves garlic, crushed
2 stalks celery, thinly sliced
1 medium onion, thinly sliced
3 large carrots, chopped
5 mushrooms, thinly sliced
1 cup heavy cream or half and half
2 tbsp. Tabasco
Shredded Cheddar Cheese
Heat the oil in a heavy saucepan over medium heat. (You can also add a little butter to the olive oil for additional flavor.) Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, bay leaves, thyme, salt, and pepper.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add the heavy cream and cook on medium about 8-10 minutes, stirring occasionally.
Let the soup cool slightly.
Remove soup from heavy saucepan and pour into blender. Also, remove thyme and bay leaves. Blend on high for 2-3 minutes. Soup should be smooth.
Return soup to heavy saucepan and reheat. Stir in Tabasco.
Serve sprinkled with Cheddar cheese.
1 ½ cups vegetable or chicken broth
1/4 tsp pepper
1/8 tsp salt
2 bay leaves
2 sprigs of thyme
2 cloves garlic, crushed
2 stalks celery, thinly sliced
1 medium onion, thinly sliced
3 large carrots, chopped
5 mushrooms, thinly sliced
1 cup heavy cream or half and half
2 tbsp. Tabasco
Shredded Cheddar Cheese
Heat the oil in a heavy saucepan over medium heat. (You can also add a little butter to the olive oil for additional flavor.) Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, bay leaves, thyme, salt, and pepper.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add the heavy cream and cook on medium about 8-10 minutes, stirring occasionally.
Let the soup cool slightly.
Remove soup from heavy saucepan and pour into blender. Also, remove thyme and bay leaves. Blend on high for 2-3 minutes. Soup should be smooth.
Return soup to heavy saucepan and reheat. Stir in Tabasco.
Serve sprinkled with Cheddar cheese.
