One of the great things about this book which I haven’t explored yet is the “and again” piece. Julia organized this cookbook into seasonal menus (which I’m picking and choosing dishes from) and features recipe notes at the end for how to use the leftovers to create new dishes.

This is my first attempt at transforming leftovers into a new dish. And what a dish it is!

SUPERRICH POTATO SOUP

From NOW AND AGAIN by Julia Turshen

Ingredients: Leftovers galore! And very few additional ingredients.

First, chop the onion. Melt butter in a large pot and add the onions. Make the whole apartment smell really good.

Cook until the onions are soft and smell amazing.

Add stock, adjusting according to the ratio of your potato leftovers. I used about 2/3 of the chicken broth carton for my 2/3 leftover potatoes which felt about right.

Start scooping out the potatoes into the onion-y broth. Julia recommends chopping the insides before putting into the pot, but I skipped a step and mashed them into the pot as I went. It went fine, just a little messier I suppose.

Once the potatoes are in, season with a little salt and pepper and let it simmer for as long as you can stand it. I waited roughly 30 minutes.

It gets creamy and rich, and with the added suggested splash of cream, it was downright decadent.

My suggestion: Top with cheddar cheese. I mean, if you’re going for it, go big, right?

No more horseradish flavor (which was ok with me), just a very unctuous, velvety, onion-y bowl of pure warmth. Perfect for a cold Tuesday evening.

N: Agreed, perfect for a cold day.

Final thoughts: It took a lot of self restraint not to finish the entire pot myself. Boy, was it delicious.