I hate peeling and chopping vegetables. HATE. It’s my least favorite part of cooking. I mean, I’ll do it, but I won’t be happy about it.
When I decided to make the creamy root vegetable soup from the new Cooking Light last night, I was thrilled that it didn’t have too many ingredients…but I was pissed that it would still involve a lot of peeling and chopping work. However, I had incentive to spend a lot of time in the kitchen: my new apron came yesterday!
If that isn’t a reason to get dirty in the kitchen, I don’t know what is.
After spending 40 minutes chopping veggies, I was finally ready to make the soup, which was pretty easy once I’d peeled and hacked everything to pieces.
The real star of the show, though, was the rosemary and cheese crostini. Since I had Gryuère left over from the shells and cheese I made last week, I didn’t have any good excuse not to make this bread. And I am so glad I did; I think it’s going to be a side dish I revisit again and again. (There’s seriously no good excuse not to make this bread — it’s so good.)
To make, you just slice an 8-inch French baguette into eight slices and spread a half-cup of shredded Gryuère and a teaspoon of rosemary evenly over the slices.
Then just broil for one minute!
Oh, hellz yes.
The whole meal was really light and healthy, but hearty enough that you still feel like you’re preparing for the coming frost!