Chowder of the Pumpkin Persuassion

Right. Like I could take a photo of food that would look that delicious. This was obviously a google image. :)

Years ago, Jeffrey served his mission in Australia and Tasmania. There, he developed a great love for the unique foods that we don't always have here in the States. His favorite was Pumpkin soup. Since he told me that, I have been on a search for a really good pumpkin soup. Having never had it, I have to rely on his memory of how it tastes to see if I got close. Thus far, his response has always been, "It's good. It doesn't taste like the pumpkin soup in Auzzie land, but this isn't bad." That answer, of course, was never good enough, so I would scour the internet for a different recipe.

Last week, I was planning my menu when I stumbled across an old recipe book I had forgotten about. In it, I found a recipe for pumpkin chowder. The thing is, though, this chowder has bacon in it. Whether or not it is authentic, I knew I had to try it. Of course, I can't touch a recipe without altering it. I view recipes more as a guideline for how to make the food, not the law.

After tasting it, Jeffrey's response was much different. "This is delicious! I love smokey taste, and the bacon in it. They never put bacon in it Down Under, but I think I prefer it this way. Also, the combo of the pumpkin and potatoes is new. I never had that, either. But I really like this!"

Win!

We will be adding this easy soup to our rotation, I believe. I am so excited to share it with you all so you can try it, too! This is my version:

Pumpkin Chowder

3/4-lb. applewood smoked bacon, diced

1 large onion, chopped

2 tsp curry powder

2 Tbsp all purpose flour

1 15-oz can pumpkin puree

2 potatoes, peeled and cubed

4 c chicken broth

1 c half-and-half

salt and pepper to taste

Garnish: sliced green onions

Brown bacon in a stockpot over medium heat for 5 minutes or until beginning to be crispy. Add onion. Saute for 10 minutes; add curry powder and flour, stirring until smooth and creamy, about 5 minutes. Add pumpkin, potatoes and broth; simmer until pumpkin and potatoes are tender, about 15 minutes. Pour in half-and-half; season with salt and pepper. Simmer for 5 minutes. Very important: Do not boil! If it boils, the half-and-half will curdle. Spoon into soup bowls and garnish with green onions. Adding some toasted pumpkin seeds might be yummy, too. It serves 6.

Might I add, this pairs beautifully with homemade rolls. Just saying!

Leave a comment and let me know if you tried this. What variations did you use? What did you like or dislike about this recipe?

As always, Buen Provecho!

Roasted Cauliflower Soup

Growing up I hated cauliflower.  We always had it boiled, and sometimes, if we were really lucky, we got to have cheese on it.  Very typical for the 80's, I think.  But not great to get kids to like it.

When I was 15 or so, I finally braved a piece of raw cauliflower and was shocked with how much I actually liked it.

Now, it is one of my favorite vegetables.  I love it roasted with a bit of olive oil and cumin seeds.  Mmmmm!

Recently, I learned of this delicious cauliflower soup.  I found it on Cooking Classy's website and am much obliged, I'm sure.

picture taken from CookingClassy.com

What you need:

1 large head cauliflower, cored and broken into small bite size pieces

1 1/2 Tbsp olive oil

salt and pepper

3 Tbsp butter

1 cup finely chopped yellow onion

3 Tbsp flour

1 garlic clove minced

3 cups milk

2 cups chicken broth

1/2 cup heavy cream

1 Tbsp chopped fresh parsley (or 1 tsp dried)

1 tsp chopped fresh thyme (or a slightly heaping 1/4 tsp dried)

1 bay leaf

1/4 tsp granulated sugar

4 oz shredded white cheddar cheese (1 cup)

1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

What to do:

Preheat oven to 425*.  Place cauliflower on baking sheet, drizzle with oilve oil and toss to evenly coat, then spread into an even lawer and season lightly with salt and pepper.  Bake in preheated oven 20-25 minutes, until golden.  Remove from oven and set aside.

In a large pot, melt butter over medium heat.  Add in onion and saute until tender, about 4-5 minutes.  Add in flour and cook, stirring constantly to create a roux, 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.  While whisking, slowly pour in milk followed by chicken broth and cream.  Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste.  Bring to a boil, stirring frequently and allow to cook until thickened slightly.  Puree 3 cups of the soup in a blender and return to soup in pot.  Remove from heat and stir cheeses.  Serve warm garnished with additional shredded white cheddar, parsley, and serve with fresh bread or croutons if desired.

This soup is so delicious!  It thickens quite a bit in the refrigerator when there are leftovers, so I like to add a bit of milk the next day to thin it out a bit, but it is so good the next day, too!

Buen Provecho!

Clam Chowder Manhattan Style

Google image

The time has come for me to be brave and to stray past my usual realm of tastes.

I mentioned before about the Christmas party and the clam chowder.  What I failed to mention, is the fact that there are always two types of clam chowder.  I was raised with New England style clam chowder, and so when we go to the family Christmas party, I always go for the New England kind, because it is incredible, and I know that there wont be another chance to eat that white goodness for another year (until I got the recipe, that is!  Hahahaha).

Always, next to the pot of New England clam chowder sits a pot full of red stuff.  It smells good, and it looks more like soup than chowder.  And so I generally ignore it, secretely wanting a taste, but knowing there is only so much room left in my belly, and so saving that precious space for the white chowder.

When I asked my aunt for a copy of her recipe of the white chowder, she actually gave me the recipe for both.

And so I decided I am going to be brave, and actually try the Manhattan Style clam chowder.  This way, come Christmas, I wont be wondering which to try, and bypass the Manhattan kind for the well known and loved New England kind.

What you need:
4 slices bacon, diced
2 cans, 6 1/2 oz clams, chopped
3 1/2 c potatoes, cubed
1 can (28 oz) tomatoes (or 1 qt home canned tomatos with juice)
1/8 tsp pepper
1 tsp parsley, dried
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 tsp salt
1 1/2 tsp thyme, dried
1 large bay leaf

What to do:
Saute bacon in large saucepan until almost crisp.  Add onion, cook until transparent (do not overcook).  Add carrots, celery and parsley, and cook about 5 minutes over low heat.  Drain clams, set clams aside and add tomato juice (or liquid) to clam juice and water to make 1 12 qts liquid.  (Add tomatoes to pan, if using whole canned tomatoes.) Pour liquid mixture into pan.  Add salt, pepper, bay leaf, and thyume.  Bring to a boil, then reduce heat, cover and simmer for 45 minutes.  Add potatoes, cover, and cook for 20 minutes.  Add clams and simmer, uncovered, for 15 minutes.  Serves 8.

Aunt Carolyn's Clam Chowder (New England Style)

So not my picture, though I wish it was.  Google image.

Christmas night is one of my favorite times of the year.  I say one of them, because let's be honest, there are a ton of favorite times of the year.  But when it comes to incredible food, nothing beats Christmas night.

After all the gift opening, and the visiting with family, and the chaos that Christmas morning brings, it is nice to know that we will get to spend such a sweet relaxing evening visiting with family on my mom's side.  It is our once a year guaranteed reunion.

There is always the chowder, which is my favorite thing ever.  Chowder and lebkuchen and sweet breads, and vegetable plates and salads, and just about everything else you could imagine.

But the chowder.  That is what I go for.  Never mind the wonderful time reacquainting myself with cousins I haven't seen in a year.  Never mind the fun times my kids will have playing with my cousins' kids.  Forget about the sleepy ambiance with the crackling fire and the sweet roasted almonds while the grownups visit.  I go for the chowder, pure and simple.

Specifically the Clam Chowder.

Aunt Carolyn's clam chowder.

I (and most everyone else) would generally eat three or four bowls full, well past filling our bellies.  We know it will be a long 365 days before we get to eat it any more, so we must eat as much as possible.

This past year I got smart and finally asked her for a recipe.

I have never been happier with begging a recipe off someone before.

What you need:

3/4 lb clams (2 6 oz cans)

1 cup onions, chopped fine

1 cup celery, chopped fine

2 cups potatoes, 1/2 inch cubes

3/4 cup butter (1 1/2 sticks)

3/4 cup flour

1 qt half and half

1 1/2 tsp salt

few grains pepper

1/2 tsp sugar

What to do:

Cook vegetables in drained clam juice and enough water to cover for 20 minutes.  Add salt, pepper and sugar after vegetables are tender.  Melt butter in large saucepan.  Stir in flour to make roux, and add half and half slowly, while stirring.  When thickened, add to vegetable and clam mixture with juice.  Serves 8.

*I have found I like more salt and pepper than it calls for.  Also, after we eat it for dinner, I usually will add some milk, to make it go further, and then freeze it for another meal.

It says it serves 8, but that is only if all 8 people are big hearty men with appetites the size of China.

Enjoy!

Grandma J's Tomato Soup

image

Campbell's and I really aren't friends.  Too much sodium and preservatives in their soups and food for me to like.  Because of all the salt, all growing up I have hated tomato soup.  We had it a lot because it was my brother's favorite.  The only way I ever liked it was when my mom made it from scratch, using her mother's recipe.

I was so happy the day I found my grandma's recipe on my sister's food blog.  I have referred to it so many times since that day nearly three years ago.  I can't believe I hadn't put the recipe here, though.  Silly me.  Rather than having to peruse her blog, it would be so much easier for me to just click on it over here where I know exactly where it is.

And so, without further ado, my favorite tomato soup recipe via my sister's blog.

2 quarts canned tomatoes (home canned - should have a little sugar, lemon juice, and salt)
1 garlic clove
1/4 onion
2 1/2 t. Knorr Caldo con sabor de Pollo (Chicken Flavor Bouillon) (this can be found in the mexican section of most grocery stores, Walmart and Costco)
1-2 quarts of milk 
1/4 c. butter
1/4 c. flour
basil, oregano, pepper to taste

There is no exactness to this - you have to do it to taste, desired thickness, and desired amount - it can be easily halved. This amount easily serves 10 people. 

Place tomatoes, garlic, onion, basil, oregano, and chicken bouillon in blender on high. Allow to run for a couple of minutes. Meanwhile, melt butter in heavy bottomed pan on med-high. Add flour and mix, making a nice roux. This may need more or less flour. You want a thick paste (almost too thick) consistency. While stirring, allow to cook for a few minutes, taking care not to burn. Place sieve over pan, and pour tomato mixture into roux, straining out all seeds. Quickly stir into roux, making sure to eliminate any lumps. Continue stirring until entire mixture is smooth, heated, and on the brink of boiling. Add milk (once again - to taste and desired thickness), stirring constantly. Heat stirring constantly, but do not bring to a boil (this will curdle the milk) and serve. Season with pepper and fresh basil to taste. 

There it is. Better than Campbell's, and right from the garden .

Chayote Soup

I received a few veggies in my Bountiful Baskets a while back, and I had no idea what they were.  After much research, it was discovered that they were chayote squash.

Not knowing what to do with them, I followed a friend's advice and made this soup.

Love.

It is so yummy! 

The only change I would make would be to add less pepper flakes.  Other than that, it is delicious, and I may buy chayote regularly just so I can make it again.

This recipe was found on All Recipes.

Enjoy.

What You Need:

• 2 cubes chicken bouillon, crumbled
• 2 cups hot water
• 1 tablespoon unsalted butter
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 chayote squashes, peeled and cut into 1/2-inch pieces
• 2 tablespoons chopped fresh cilantro
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh cilantro

What To Do:

1. Dissolve the bouillon in the hot water.
2. Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
3. Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Tomato Basil Soup

It is snowing still. The storm (why are snow falls called storms? It always seems so gentle and peaceful and romantic) began yesterday morning and is still sleepily covering the world with a sweet excuse to curl up with some nice comfort food and family.

As such, I have already begun to think of what to make for dinner. This weather makes me want to be healthy which is a good thing since there are so many treats around this time of year.

But when I think healthy, family, comfort food, I think tomato soup.

The soup which I have a love/hate relationship with. I grew up with two kinds of tomato soup. Campbell's canned, and Grandma's homemade. I don't think I even need to say which was superior. Since I didn't have Grandma's recipe and was too lazy to make hers, I quit eating tomato soup all together. Campbells was on the bottom of the totem pole for soups I liked.

I got older and would always order tomato soup at restaurants. Divine! And now, I am so excited to share this recipe which we are having for dinner tonight.

It comes from a restaurant in TX called La Madeleine.

La Madeleine Tomato-Basil Soup

Ingredients

4 cups tomatoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice
12 - 14 washed fresh basil leaves, plus additional for garnish, chopped (or 1 TBSP dried)
1 cup whipping cream (or half and half)
1/2 cup sweet, unsalted butter, softened
Salt to taste
1/4 teaspoon cracked black pepper
Crusty bread (optional)

Directions

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over
medium-low heat. Cool slightly, then place in a blender or food
processor. Add basil and process to puree; this will have to be done in
batches.

Return mixture to saucepan. Add cream and butter. Stir over low heat
until butter and cream are incorporated. Stir in salt and pepper before
serving. Garnish with more fresh basil and serve with fresh, crusty
bread. Makes 8 servings.

Per serving: Cal 237 Fat 22g Fiber 1g Chol. 67 mg Sodium 165 mg Carbs 10g Calcium 45g

Recipe by: La Madeleine French Bakery & Cafe, Dallas TX

Buen Provecho!

Boston Clam Chowder

I cannot believe I didn't have the recipe for this posted! And clam chowder is one of my all time favorite foods. Tsk, tsk. I came to this blog looking for my recipe, and was very annoyed and shocked when I realized I had not posted it! And since I am no longer pregnant, I no longer have any excuse for not. Therefore, I decided it was time to repent and fix the problem.

I am not a seafood person. In fact, I really hate seafood. Disgusting. But I think that is because I live inland and so none of the seafood is actually fresh, and so it smells and tastes really bad. However, I have always loved clam chowder. Not the clams so much (they just seem to be living rubber bands when you chew them. Have you ever chewed on a rubber band? I used to when I was in elementary school. I still remember the awkward texture.) but everything else about the soup was just heavenly! I would always eat way more than I should, and I enjoyed it every single time. Scrumptious!

When I got married I didn't think I would be making it very often as I am not a milk fan. I mean I drink milk when I have oreos or brownies, and I eat it with my cereal, but that is about the extent of my milk consumption. That being said, I didn't think I would ever buy enough milk to make this soup. But guess what, I did last week. And so, not wanting the milk to go bad, I made clam chowder!

source

What You Need:
1 C onion finely chopped
1 C finely diced celery
2 C finely diced potatoes
2 cans (6 ½ oz) undrained clams
¾ C butter
¾ C flour
3 quarts milk
1 ½ tsp salt
¼ tsp pepper


What To Do:

In a large frying pan drain clams onto vegetables, and add enough water until vegetables are barely covered. Cook until tender. In a large pot, stir flour and butter until bubbly. Remove from heat and add cream, mixing until smooth. Add milk. Return to heat to cook. Stir constantly until thick and smooth. As it is a milk base, it tends to burn easily. Constant stirring will prevent that. When it reaches your desired consistency, add vegetables and juices as well as salt and pepper, seasoning to taste.

This is delicious with a bread bowl, or even just a grilled cheese sandwich. Best if eaten on a cold winter day. Or in the fall. Or when there is a slight chill in the air in the Spring. Ooh, it is also delicious on a summer night. Whenever you decide to eat it

Buen Provecho!

Vegi and Lentil Stew and Tony Roma's Potato Soup

So today is a perfect day for soup. I love soup. It is just so darn tasty and warms the soul. In honor of the massive rain storm and the lightening that I am so excited to see, I am making soup for dinner tonight. However I can't really decide which type to make, so I am making two. I can freeze the other for a later date, and that will be nice for a day when I don't feel like cooking. To start off I stuck some stuff in the crock pot, and we will see how it turns out. I am sort of making it up as I go. While that is cooking in the crock pot I am going to get started on a favorite around here. It is a rendition of Tony Roma's potato soup. Delicious, and super easy.

The recipe for the Tony Roma's soup is easy, and anyone can make it

Tony Roma's Potato Soup

What You Need:

2 med baked potatoes (bake before hand)
3 tsp butter
1 cups diced white onions (can use less)
2 tsp flour
4 coups veggie broth
2 cups water
1/4 cup cornstarch
1 1/2 cup instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half-n-half
garnish cheddar cheese and green onions

What To Do:

Melt butter and saute onion until light brown. Add flour to onion and stir to make roux. Add stock, water, cornstarch, mashed potatoes, and spices and bring to boil. Reduce heat and simmer 5 minutes. cut potatoes and scoop out. Discard skins. cut potatoes into 1/2 inch chunks. Add chopped potatoes and half-n-half to saucepan and bring to a boil, reduce and simmer 5 minutes.

The other soup I am making is with a vegi soup mix i bought at the local grocery store. It has green and yellow split peas, barley, lentils and pasta bits made from whole wheat flour, spinach, and tomato. To that mix I am adding some onion, parsnip, zucchini, celery, carrots, and potato. I will also add a bay leaf. It is going to simmer in the crock pot for a couple of hours, and then should be ready for the freezer or to eat! Sweet!

But, for dinner tonight I am serving the Tony Roma's potato soup with my delectable grilled cheese sandwiches. Can't wait for dinner time!

Spinach Soup and Sauteed Mushrooms

I just found this recipe from Sister's Cafe and am so excited to try it. It is Garlic Sauteed Mushrooms
I decided to try this for dinner along with some spinach soup. Delicious! I can't wait to try it, and I am sure it will be good. I will let you know for sure tomorrow.

Spicy Sauteed Mushrooms

submitted by Brittany

1+ lb large white mushrooms, quartered (be sure to use very fresh mushrooms)

2/3 c butter (~3/4 cube)

3-4 cloves garlic, crushed

2 Tb Worcestershire sauce

Melt butter in pan over medium heat. Add garlic, mushrooms and Worcestershire sauce. Stir to coat mushrooms. Saute until mushrooms turn brown and start to caramelize, stirring occasionally. Takes approximately 10-15 minutes. Drain excess butter and serve immediately.

Spinach Soup

What You Need:

1 T olive oil
1 onion halved and thinly sliced
1 leek, split lengthways and thinly sliced
1 potato finley diced
4 cups water
1/4 tsp dried marjoram
1/4 tsp thyme
1 bay leaf
14 oz young spinach, washed
freshly grated nutmeg
salt and pepper
4 T single cream, to serve

What To Do:

Heat the olil in a heavy based saucepan over a medium heat. Add onion and leek and cook for 3 minutes, stirring occasionally, until soft. Add potato, water, marjoram, thyme and bay leaf, along with a large pinch of salt. Bring to boil reduce the heat, cover and cook gently for about 25 minutes until the veggies are tender. Remove the bay leaf and the herb stems. Add the spinach and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted. Allow the soup to cool slightly, the transfer to a blender or food processor and puree until smooth, working in batches if necessary. (If using a food processor, strain off the cooking liquid and reserve. Pure the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.) Return the soup to the saucepand and thin with a little more water, if wished. Season with salt, a good grinding of pepper and a generous grating of nutmeg. Place over a low heat and simmer until reheated. Ladle the soup into warm bowls and swirl a tablespoonful of cream into each serving.


Buen Provecho!

Skinny Enchilada Soup

This soup is absolutely delicious! I love it, and when we are craving a nice hot soup (such as today) I just whip it together. It is probably one of the simpler soups I have ever made. With the calander telling us it is long into Spring, and the weather telling us it is still Winter, we need a little warmth, comfort and stability in our bellies. This soup does the trick perfectly!

What You Need:
1 Can refried beans
1 can black beans, rinsed and drained
1 cup veggie broth
1 cup frozen corn
3/4 cup salsa
1/2 cup water
dash or two of cumin
optional: 1/2 packet of fajitta or taco or even enchilada seasoning
2 cups cheddar cheese, divided
tortilla chips (I like to use Fritos)

What You Do:
In a nice sized pot (or even a crock pot; I like to let mine sit a couple of hours for the flavors to fuse) combine the all ingredients but cheese and chips. Bring it all to a boil. Add 1 cup of cheese and stir over low heat until it is all melted. Serve topped with as much cheese and chips as you deem necessary.


Buen Provecho!

Ribollita

Sunday my MIL asked me to bring a soup for family dinner. I pulled this one off The Sister's Cafe, and it is one of my hubby's favorites. I promised I would post the oh so tasty and healthy recipe here. Enjoy!

Ribollita

Italian Bean and Rustic Bread Soup

Ribollita is a traditional (peasant) Tuscan soup whose name translates as ‘reboiled’. Traditionally it sits on the stove for a few days, being reheated and dipped into whenever one is hungry, and it develops amazing flavor. Tradtionally the soup has stale bread added to thicken it. With this recipe you put dried rustic bread cubes or my favorite, croutons on the bottom of your bowl and then ladle on the soup. It is intensly flavorful, filling and just wonderful, really. It tastes so fresh and wholesome!

*These are the croutons that I use--they are great for this soup!

Ribollitta

submitted by Melanie

1/4 c olive oil

1 large onion, chopped

1 leek, washed very carefully and chopped--I added this last time and it was great!!

1-2 carrots, peeled and chopped

2 ribs celery, chopped

3 cloves garlic, minced

28 oz can Italian tomatoes, crushed or pureed

6-8 cups chicken broth

2 15oz cans great northern beans (don't drain)

salt to taste (or bouillon)
1 tsp dried red pepper flakes

1 bunch Swiss chard, tough ends removed, green leaves coarsely chopped (spinach or kale will work as well but Swiss chard is best)

Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)

fresh Parmesan or Romano cheese, grated

In a heavy dutch oven, or stockpot heat oil. Add onion, carrot, leek and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes. Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes. Cover and simmer on low for 20 minutes. Add Swiss chard and cook uncovered until chard is tender, about 10 minutes. Taste for seasoning. Serve by putting bread cubes or croutons in bottom of bowl. Spoon soup over bread and sprinkle with cheese.

Provencial Greens Soup

I found this recipe from "Eat Foods, Not Too Much, Mostly Plants."
I am super excited to make this, and I think I am going to go hiking and see if I can find any good weeds to put into it. I know, I know, you balk when I say weeds, but there really are some that are super good for you. I am mainly going to look for dandelions (because that is all I can identify), and we will see how it goes from there. It might just end up being swiss chard and beat or raddish greens. At any rate, here is the recipe:

Provencal Greens Soup

I love the NYTimes well blog and recipes, which is where I saw this. This sounds really good.

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.

2 tablespoons extra virgin olive oil

2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels

4 garlic cloves, sliced

6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens

1 1/2 quarts water

Salt, preferably kosher salt, to taste

Freshly ground pepper to taste

2 large eggs

4 thick slices country bread, toasted and rubbed with a cut clove of garlic

Grated Parmesan for serving (optional)

1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.

2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Yield: Serves four

Advance preparation: You can make the soup through step 1 several hours before serving.

Veggie Stew

So this isn't anything origional or fancy, but really, it is very tasty. This is my favorite diner in the winter. It is so tasty and healthy, and really fills you up. It goes best with some fresh baked bread.
Veggie Stew

Ingredients:

1 can chopped tomatoes (any kind you like, I generally use the Italian style)
1-2 cups frozen corn (or canned. All is optional for fresh, frozen or canned. Whatever you have on hand)
1 can green beans
1 can black or red beans
2 handfuls fresh spinach
1/2 onion cut into chunks
(anything else you have on hand that sounds good)

Combine all ingredients and let simmer for 15-20 minutes or until onion is clear. If desired, cooked chicken can be added, but is not necessary.

Again, this is just a rough recipe, and it changes every time I make it, but during the winter months I make it a lot! A good hearty soup to warm your bones and give you the energy that you need. Enjoy!

P.S. Sorry I don't have any pictures of it. We ate it all last night. Ooops.

Tomato Basil Soup

Tomato Basil Soup

(adapted from Taste of Home website)

Makes: 6 servings

Time: 15-20 minutes

2 Tbs. chopped green onion

2 garlic cloves (minced)

1 ½ tsp. olive oil

1 can crushed tomatoes

1 can condensed chicken broth (undiluted)

1 1/3 cup water

¼ tsp. pepper

¾ c. heavy whipping cream

2 Tbs. chicken broth

2 Tbs. minced fresh basil

2 tsp. sugar

1. Sauté onion and garlic in oil until tender.
2. Add tomatoes, broth, water, and pepper
3. Stir in cream, additional broth, basil and sugar
4. Cook for 1 minute or until heated through.