i did my first pickling of the season! i don’t have enough cucumbers yet (soon to come), but i did have a couple handfuls of hot peppers that i decided to pickle. i had enough for two pints, and they’re just pickled, so will hang out in the fridge for the next couple months instead of the cupboard. theoretically, they should be crispier too.
i used a weird combination of recipes and put together the brine.
- 2 butternut squash, peeled and cubed
- 4-5 medium potatoes, peeled and cubed
- 2 medium onions, roughly diced
- 2 celery stalks, roughly diced
- 3 garlic cloves, peeled and smashed
- 2 bay leaves
- Chicken stock to cover vegetables (about 9 cups)
- 1 pint cream/milk
- fresh thyme
- parsley flakes
- balsamic vinegar
- powdered mustard
- Take all your veggies, garlic, and bay leaves, and put them in a pot and use chicken stock to just cover. put over medium-low heat and let it cook until all the veggies are really soggy and mushy. Take out the bay leaves and use a stick blender to blend it til smooth. Or you can run it through a blender or food processor in batches. It should be really thick - mix in your cream/milk. If you want a looser soup, add more milk.
- Spice it up! I used fresh thyme, salt, pepper, ground mustard, and parsley flakes. For this batch, I ended up using about 2-3 tablespoons (yes, tablespoons) of salt. Don't sell yourself short on the salt. I shook a couple shakes of balsamic vinegar in there as well. If you know you like a certain spice in soup, give it a try. Taste your soup and spice it til you like it.
- Another tip: cook up some bacon really crisp, crumble it and put it in the soup. I might do that tomorrow.
- I like cheese on my soup. I used feta this time, but I would also recommend some shredded parmesan. Cheddar might also work. Can also crumble some bacon on top.