Back to cooking.

I've taken a semi-hiatus from cooking. I am making my comeback, and remembering why, exactly, I love cooking so much. For me, there's nothing better than cooking. I can't even explain it. Seeing the raw ingredients turn into something incredible. Seeing the whole be infinitely better than the parts. Feeding my friends, family, and loved ones delicious and healthy meals that are good for the body and soul. Doing my best to eat deliciously on a budget. Finding and using ingredients I've only read about in books. Tasting something for the first time and feeling a little bit of heaven. I have never understood when people don't feel the same way about food.

Anyway, here's a delicious and healthy meal. You really should make it. (And forgive the lack of pictures - I left my camera in TN over Christmas. I'll get it back soon, hopefully!) It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually pretty dang cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup really easily. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference here. Also, I leave out the wine and just add extra chicken stock, but to each his own. This is great for cold nights, and it comes together so quickly (especially if you have one person doing the peeling/chopping and one doing the stirring/seasoning). Enjoy!

Chicken Pot Pie Soup

1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces
2 russet potatoes, peeled and diced
1 medium onion, chopped
3 celery hearts, finely chopped
2 carrots, peeled and diced
1 dried bay leaf
Salt and pepper
1 tsp. poultry seasoning
3 Tbsp. all-purpose flour
1 c. dry white wine
5 c. chicken stock
1½ lbs. chicken tenders, chopped
1 small bunch pencil asparagus, cut into 2-inch pieces
1 c. frozen peas, a couple of handfuls
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped

Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!

Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.