crucible of ennui

I’ve said it before, but the Armenian deli in my office building makes the absolutely best Red Lentil Soup. Today since it’s raining and cold, I decided to treat myself and get lunch upstairs. Each bite, I sit and try to separate out flavors in hopes of recreating the soup at home. It’s just too perfect… flavor, texture, everything.

I bought some lentils at the store this week. They’re not red, kinda greenish. I’m thinking of starting with chicken broth, spices and some roasted red peppers. Make finish it off with a little heavy cream.

I’m hoping for something wonderful. But since I’m improvising, it may be disasterous.

BTW – while slicing onions for this, I cut the tip of my finger off. I hope my bitter flesh compliments the flavor of BACON!!!

Corn Chowder with BACON!!!

8 cups (2 lbs-ish) frozen corn kernels, thawed
3 cups chicken broth
6 slices BACON!!! Heck. Make it 12. Cook the whole freakin’ package. What do I care?
1 onion, chopped fine
2 lbs russet potatoes, peeled, cubed into 1/2 inch
1/2 cup heavy cream
1 tsp fresh thyme, minced – if all you have is dried – go with 1/4 tsp.
1/8 tsp cayenne pepper
salt & pepper

Puree 4 cups corn and 2 cups broth until smoove. Fry that BACON!!! until crisp. Remove to paper towels. Cook onion and potatoes in BACON!!! fat until onion is softened.

Whisk in pureed corn mixture, cream, thyme, cayenne and remaining broth. Simmer until potatoes are tender. Stir in remaining corn and cook until corn is heated. Season and serve with BACON!!! on top.