I’ve finally tried my hand at cream based soups.
This happy event only came about because I’ve been on a bit of a pumpkin pie kick, and insist on making my own organic cinnamon whipped cream to go with it. The only thing to do with the leftover cream was my favorite fall food – soup.
The first time I made a basic corn chowder, which was good but not very original.
The second time I had items to use up, namely kale and prepared black beans. I decided to go with a Mexican (Tex-Mex?) feel, and ended up with a sort of vegetarian white chili. Can you say Haphazard Recipe?
Warning: When making soup I never measure; it’s all by feel. This is the basic recipe: