Calendar Confusion

The weather forecast called for a rainy and cool day.  So, we opted to enjoy a wintery dinner:  roasted red pepper, leek and potato cream soup with rye bread.  The captain was thrilled.

Here is the soup recipe.

Red Pepper, Leek, and Potato Cream Soup.

2 red peppers or 1 jar of roasted red peppers.
4 T butter
3 C diced leeks (white and light green parts)
8 C diced, peeled potatoes
6 C vegetable broth
1 sprig thyme (or other seasoning)
1 C half and half (or cream)
salt and pepper
green onions or chives for garnish.

1.  Roast and remove skin from peppers or use from the jar.
2.  Melt the butter and add the leeks.  Cook 5+ minutes till soft and add the red peppers.  Cook a few minutes longer.
3.  Add the potatoes, broth, and seasoning.  Bring to a simmer and cook (partially covered) for 20-30 minutes until the potatoes are soft.
4.  Remove from the heat.  Use an immersion blender to puree the soup; or do with a food processor.
5.  When it is all smooth add the half and half and reheat till preferred temperature.
6.  Ladle into bowls and add garnish.

I have also add pear to the soup mix (instead of peppers) and topped with blue cheese.  YUMMY.

Anyway -- the calendar confusion was really evident at the Farmer's Market to day with selections of cherries, blueberries, apricots, peaches, nectarines, eggplant, and all sorts of summer fruits and vegetables make their debut!

Now we need those warm and sunny skies!