As I get closer to a couple of weeks of hospital food, my interest in cooking, which has always been high, has increased to the point where I am making several new-to-me dishes every day. It helps that I have boxes full of veggies and fruit from the CSA. They serve as the starting point in my search for recipes.
My recent favourite is Celery Roquefort Soup from the Moosewood Restaurant Daily Special cookbook. If you try it, I recommend ignoring the instructions (as I did) and blending all of the ingredients to create a smooth cream soup. The final product is a long way from the canned Campbell's celery soup I ate every weekend when I was in college.
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