I love Sara Moulton. When I first started watching cooking shows, hers didn't interest me, because honestly, she hasn't really got a fabulous stoveside manner. But after awhile I realized that none of that mattered, because she was good at what she did. Really good. And moreover, her recipes actually turn out. And so I was totally excited to make Sweet
Potato Soup With Buttered Pecans.
Now, I can fit suitcases in the trunk of my car like none other (ask me about the time I drove from New Jersey to Connecticut with 4 passengers, a cat, and all their assorted luggage in a Honda Civic), but sadly, my spatial prowess does not extend to liquid measures.
And so I ended up with about a quarter inch between the top edge of my soup and the top edge of the soup pot. But did I transfer the soup to another pot? Hells no. I just smacked a cover on it, and watched it closely. What can I say, it was a long week at work. Turns out, there was only a minimal loss of liquid due to boil over. Also turns out, this is a bad thing. I poured some off to a second bowl in order to let my immersion blender work its magic, but at this point, I was feeling mighty skeptical. You see, the recipe called for a ratio of liquid to potato that was far higher than any I've ever seen in a soup recipe before. And I didn't question it, because it's Sara Moulton, and she does not screw this kind of thing up. And after blending? Too soupy. I ended up adding back in only the solids of the part I'd poured off, and that helped thicken a little, but in the future I will definitely not be using all 7 1/4 C of liquid.
The upside is, that even though it was a little brothier than I would like, the soup was delicious and I will make it again. And hey, with less liquid, it might even fit in the pot.