Ok, not poop soup but I was a little worried it would taste like that. Although the color is a little off, the taste was spot on. I took potatoes, leeks, celery, onion and garlic in a large dutch oven and sauteed them with the lid on for about 15-20 minutes. Then I added 4 cups of chicken stock, salt, pepper and a lot of sprigs of rosemary and thyme. I simmered for about 40 minutes and let cool. A few days later I took the mix out of the fridge and blended a few cups at a time to get a creamy consistency.
Sticking to the fall theme, I cooked 4 ears of corn in boiling sugar-ed (yes, sugar not salt) and cut it off the cob. Then I sauteed the corn with 7 spice, red pepper flakes, spicy paprika and turmeric. The final touch to the meal was a fancy toasted cheese sandwich (French bread and brie).
-AP
