I'm feeling much better today. I think the walks to and from Metro for my doctor appointment yesterday helped. So far all tests are normal, and I start physical therapy Monday.
I did a bit more walking today, and snapped the lovely grass above along our neighborhood bike path. It fits the slight crispness in the air today. As did the tasty soup I made (from the leftovers of the produce box from a 2 weeks ago) for lunch today.
Potato Kale Soup Modified from recipe in Moosewood Restaurant Low-Fat Favorites
1-1/2 c aromatics. Today I used half of a large onion, 2 shallots, and 2 cloves garlic. The original recipe calls for 1 c onion and 2/3 c leeks
1 T canola oil
1/2 t salt
4 c chicken or veggie stock
4 c coarsly chopped potatoes
1/2 c diced celery
1/2 t dried dill weed
1/2 t dried basil
1/4 t ground fennel
2 T dry white wine
4 c shredded kale
2 t Dijon mustard
1/2 c milk
salt and pepper to taste
Heat oil over low heat in 3-4 quart soup pot. Add aromatics and salt. Sweat over low heat until thunder (5-7 minutes).
Add stock, potatoes, herbs, fennel, and wine. Bring to a simmer and cook about 20 minutes or until potatoes are tender. Purée (I use my stick blender for this) until smooth.
In a separate pan, boil kale until just tender.
Add kale, mustard, and milk to purée. Season to taste and reheat gently to just below boiling.
This soup does not freeze well--the potato starch gets weird and the kale loses its bright green color.