I was feeling optimistic.
Spring is right around the corner.
I would write more but I have to go shovel from last night’s winter storm and prepare for tomorrow’s winter storm.
1 pound sweet potatoes
2 teaspoons olive oil
1/3 cup chopped sweet onion
1 red pepper, chopped
3 cloves of garlic, finely chopped
4 cups vegetable broth
16 oz bag frozen corn kernels
A handful dried thyme
A handful of fresh parsley, chopped
1 cup half and half
Salt and pepper to taste
1. Bring a large pot of water to a boil. Peel and chop the sweet potatoes into about 1 inch cubes. Par-boil the sweet potatoes, about 8-10 minutes.
2. Meanwhile, heat the olive oil in a pan over medium heat. Add the onion and peppers and saute for 5 minutes. Add the garlic saute 1 additional minute.
3. Strain the potatoes, add the broth to the same large pot and bring to a boil. Add the corn, potatoes, sauteed vegetables and thyme. Lower the heat and simmer for 10 minutes.
4. Remove from the heat, add the half and half, season with salt and pepper to taste. Serve and top with Parsley.