It truly felt like Autumn Monday night as my friends and I came in out of the cold and bustled about the kitchen stirring pots of simmering soups. Don shared bottles of his beloved “Two Buck Chuck” wine from Trader Joe’s, and it paired beautifully with Darren’s spread of savory sausage and Drunken Goat cheese.
As the last pot came to a boil, we set down three bubbling concoctions for folks to choose from.
I made Split Pea Soup with Prosciutto topped with Danish Crispy Fried Onions.
Cameron and Robin made a wonderful Rooibos Broth with Kale, Corn and Onions.
Toby made a deliciously cheesy batch of Potato Leek Chowder.
Jon rounded things off with the best twice-baked potatoes I’ve ever had stuffed with cheese, jalapenos, sun-dried tomatoes and sauteed sweet onions.
It was comfort food at its best. 🙂
What is your favorite thing to eat on a cold evening?
Toby’s Potato Leek Chowder
Jon’s Twice Baked Potatoes
12 baby red potatoes
3/4 cup sour cream
3-4 Tbsp butter
1/2-1 cup shredded cheddar cheese
1 jalapeno, chopped and seeded
1/2 cup sun-dried tomatoes, chopped
1/2 tsp granulated garlic
1/2 tsp chopped dried basil
1 sweet onion, chopped and sauteed
1-2 Tbsp Parmesan, grated
- Preheat oven to 375 degrees F.
- Cut a small slit cut across the top of each potato and bake 20-30 minutes.
- Remove potatoes from oven, carefully cut a wedge out of the top and gently scoop out the innards, leaving just enough ‘meat’ to keep the shape of the potato.
- Combine potato innards with sour cream, butter, cheddar cheese, jalapeno, sun dried tomatoes, sea salt, black pepper, garlic, basil, and onion.
- Stuff mixture into the potato skins and continue baking at 375 for about 15 minutes, or until cheese is sufficiently melted.
- Remove, sprinkle with Parmesan cheese and return to oven until cheese is melted.
Krista’s Split Pea Soup with Prosciutto and Danish Crispy Fried Onions
2 Tbsp olive oil
2 onions, chopped
3-4 stalks celery, chopped
1 package (six slices) prosciutto, chopped
1 bag dried split peas
8 cups water
4 cups beef stock
1/2-1 cup Danish Crispy Fried Onions
- In saucepan heat olive oil over medium-high heat. Add onions and celery and saute until soft.
- Add remaining ingredients and bring to boil. Simmer uncovered over medium heat for 1 hour 20 minutes, or until peas are mushy and soup has thickened.
- Add salt and pepper as needed.
- Pour into bowls and top with Danish Crispy Fried Onions.