My favorite go to lunch is soup that I can sip out of my Grandmother Akin’s coffee cup. The combination of warm soup in that comforting mug washes my troubles away.. well that is until the soup is gone, but you get the picture. This is a very simple recipe that can be made in advance, frozen. Great for week day lunches or a nice way to start your next dinner party. Hope you enjoy this as much as I did.
This soup should be made with farmers market fresh carrots, the better quality carrots and stock you use the better this soup will be. Recipe inspired from The Bon Appétit.
I love this recipe because it is so homey and tastes of all things summer. The sweet from the corn and scallops balance with the peppers and the bacon. This really is one of my favorites.
I made this a few weeks back and for those of you gasping, omg she did not make this over the weekend did she?? I am still really sore, and just taking a shower takes all the energy I have. Oh and for those of you who don’t know about my gallbladder, well its now gone. I had surgery Thursday, the pain meds are working really good. The only food tempting me right now is Tomato Soup.
After our wonderful trip to Napa I came home and was inspired to make Thomas Keller’s Potato Leek Soup. This soup recipe caught my eye because it required leeks, shallots, yellow onions, and chives. I love onions, Aaron says I tend to onionize my food. Yes I am the onionizer!! Watch out!
This soup has very simple ingredients, for me what makes this soup special is the stock. I’m sure it tastes fine with store purchased stock, but making your own stock will take this from soup to a symphony in your mouth. I keep my chicken stock in the freezer, I make large batches so that when I want to make soup or need to make a sauce I am good to go.
This recipe was inspired from 1 Stock, 100 Soups, by Linda Doeser. Caldo Verde soup is traditionally made made with Kale and Linguica sausage. I decided to use Chicken Andouille Sausage and Napa Cabbage. I went with the cabbage because I had it left over from another recipe, and decided to use chicken andouille sausage over linguica because it is much healthier.
The end result gives you a very rustic hearty soup that will kick the chill out of any winter rainy day, and its easy on your pocket book. The cabbage is briefly cooked right before service so it is tender and still a little crispy, and the spiciness of the sausage adds the right about of zing. Enjoy!
This soup is just delicious, I made it as the starter to my fabulous Christmas dinner feast. You could easily freeze left overs of this soup for easy lunches.