Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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FAQ
Cook 43 new recipes from scratch. (read all 42 entries…)
Creamless Potato Leek Soup

potato leek soup

CREAMLESS POTATO LEEK SOUP

4 Medium Yukon Gold Potatoes, peeled and diced
2 Large Leeks, light green and white parts
2 Tablespoon Olive Oil
3 Tablespoons Dry White Wine
4 Sprigs Fresh Thyme, 1 teaspoon dried
1/2 Sprig Fresh Rosemary, finely minced, about 1/2 teaspoon
2 Bay Leaves
6 Cups Vegetable Stock or Water
1 teaspoon Salt, or to taste
1/4 teaspoon Freshly Ground Black Pepper or to taste
1 Cup Unflavoured Soy Milk

-Rinse the leeks well then thinly slice.
-Peel and dice the potatoes.
-In a large stockpot, heat the oil over a medium-high flame.
-Add the leeks to the oil and sweat until they are softened, about 3-5 minutes.
-Pour over the wine and sauté for an additional minute.
-Add the potatoes and stir well to prevent sticking.
-Add the stock, salt, bay leaves, rosemary and thyme.
-Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.
-Add the pepper and remove the bay leaves and thyme stems.
-Then blend with a hand immersion blender or a food processor until smooth.
-Once slightly cooled, stir in the soy milk.
-Adjust salt and pepper, if necessary.
-Garnish with truffle oil, chives, smoked gouda or toasted garlic… you name the taste.


I added chives to mine. Pretty good. Also added sweet peas because it was looking a little too yellow for my tastes.

OH, and I obviously didn’t blend mine! lol



Comments:

This looks so good :P

:D It was, and pretty simple to make too.


 

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