It finished too late to be used in my soup today, but as soon as I try it I will let you know how it is. Oh, and I roughly followed my Betty Crocker cookbooks to make it. They said a layer of fat on top of the stock helps store it longer but to make sure to skim it off before use. Got it!
After I started the stock, I made some more of those fake buttermilk whole wheat biscuits I made the other day. Now you may be asking yourself "You already ate all those biscuits? You piggy!", but I assure you there are still tons left. I had some more milk left that had just gone bad and I wanted to use it, so I actually made the freezer buttermilk biscuits. Here is my beautiful dough....the mixer is so awesome!
To prep them for freezing you can cut them how ever you like. I chose squares since I am so creative:
And then you put them on a sheet and pop them in the freezer for a few hours till they are solid. Then put them in an air tight container and they will last up to a month.
Then when you are ready for them just pop them in the oven! So when we finally finish the biscuits I made before, we can have more....yay! I use whole wheat flour alot in place of white (or a mixture of the two) not only to be healthy but Mike and I both really like the flavor. It's sort of an acquired taste I think, so if you haven't tried baking with whole wheat flour before I suggest only replacing a 1/4 of your flour with it until you get used to it. Just a suggestion!
Okay, biscuits done. Now time to start the soup. Here is everything simmering:
Normally I would just leave my soups like this, but since this was supposed to be a creamy soup the recipe called for putting half the soup into a blender (and we just got one!) to puree and then adding it back to the rest of the soup and adding a little skim milk. And the finished product:
Oh it was soooo good! It's really really creamy! I wonder how it would have been if we had used celery like the recipe called for. I didn't peel the potatoes either and it still came out very smooth. Even if you aren't a big fan of creamy soups, you should totally try this one. The recipe doesn't call for salt or pepper but I still added just a little :)
And now it's time to relax....tomorrow will be spent in Sarasota so probably no cooking. To tie you over, please enjoy this picture of Charlie when he was a puppy: