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I don’t usually cook on Sundays
(growing up the law of the land was “Grab your own Grub” on Sundays…)
But I had cauliflower I needed to use, and Mike just got home from the UK last night, so we needed some comfort food as we relaxed and watched the Phils.
And anything that involves an entire head of garlic roasting in the oven, drenched in olive oil, has GOT to be good.
Add to that bacon, sweet roasted cauliflower and crusty spicy bread, and you’ve got a pretty good Sunday supper.

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Roasted Garlic & Cauliflower Soup.
Yum-o.
I just may have to start cooking on Sundays if it’s going to taste this good.

Side note: the only thing I changed was to add 4 oz. cream cheese. 
Made it creamier and richer, which are two things we like.

One of our pastors has joked before that he does not think soup and only soup constitutes a meal.  When informed that soup is for dinner, he likes to say, “soup……aaaannnnd……?” 🙂

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We like soup.  Just soup.  With crusty bread, yes.  But just soup is fine for us.

Last night, I made Butternut and Acorn Squash Soup.  We ate it with our favorite Bloomin Herb bread (which I seem to be making at least once a week nowadays.)  And it was a fantastic meal! 

It is extremely easy, and very autumn-ish. 

Also, I would just like to point out that when they say to “halve” the squash, what they REALLY mean is to split it into one 1/3 sized piece and another 2/3 sized piece. 

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Thought I’d let you in on that little secret of mine. 

I need to either go back and retake elementary mathematics, or become more skilled in wielding a knife. 

A few changes I made:
– I added 1 1/2 tsp. salt (it needed it!!)
– I reduced the brown sugar to 1/4 c.  I may even do less next time.
– I added 1/8 tsp. cayenne pepper (for a kick)
– I omitted the cinnamon
– I used an entire medium onion

Okay, so that’s more than “a few.”  Oh well.  It was good!  I’ll be making this again.  It is the perfect fall meal.

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Although, Margie pointed out yesterday that this saying is misleading.

Because pie is never easy. 

And she’s absolutely right.  Unless it’s pumpkin pie.  But strawberry pie?  No sir.  Last time I tried that, it turned out more like Strawberries, Sugar Water and Dough.  I need to go to pie school.

Fortunately, this is not about pie.  It’s about soup.  And it’s one of the easiest soups I’ve ever made.  It may, in fact, be THE easiest.  Pair it with some toasted sourdough bread, and you have yourself a hearty (and healthy-ish) meal.

DSC05503   What I like about it, too, is that it can be just as much a Spring or Summer soup as it can a Fall or Winter one.  There is lemon in it which really brightens and lightens the flavor.  Mike really liked it too, which is good because he will be eating it for lunch the rest of the week 🙂

Chicken and Rice Soup with Lemon
from: Martha Stewart Everyday Food

Ingredients:
– 7 c. low-sodium chicken broth
– 3/4 lb boneless, skinless chicken breast (1 large chicken breast half)
– 1 c. long-grain white rice
– 3 large eggs
– 1/3 c. fresh lemon juice (from 2 lemons)
– coarse salt and ground pepper
– chopped fresh dill, for serving (I didn’t have any on hand, so I omitted)

Directions:
1)
In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium.  Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes.  Transfer chicken to a plate and let rest until cool enough to handle.  Shred into bite-size pieces.

2) Bring broth to a rapid simmer; add rice and cook just until tender, 16-18 minutes.  Return chicken to pot.  In a medium bowl, whisk eggs until frothy; whisk in lemon juice.  Whisking constantly, slowly pour 1 c. hot broth into egg mixture.  Immediately whisk egg mixture into pot.  Season soup with salt and pepper.  Serve immediately, garnished with pepper and dill.

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The Smittys

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