Monday, March 3, 2014

hit me with your best shot, people.


(the pretty contents of our csa box this week)
i love soup. 
one of my favorite kinds of cold weather parties is an open house with different soups and homemade bread.

so.
i need some new to me,
but tried and true to you,
recipes!

for soup!
or cold (it's all relative, i know) or dreary weather recipes.
last time i asked for lentil recipes you gave me some fantastic ones that i've made,
so bring it on (please.)
(they can be veggie or not so much) 

and this is the part where you head to the comments section, my friends.
my family's tummies say thank you in advance!
(and happy monday to you)


3 comments:

  1. alice waters is always my go to gal for csa recipe inspiration!

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  2. This is my favorite Tomato Soup Recipe. I love it because I can make it on the weekend, freeze it and then just thaw when I'm craving soup. And I always add some grilled cheese sandwiches to go with it!

    SERVES: 6 – 8

    INGREDIENTS
    4 tablespoons butter (we used unsalted)
    1 onion, diced
    2 slices bacon, proscuitto, or ham, minced
    4 cloves garlic
    5 tablespoons whole-wheat flour
    5 cups chicken broth/stock
    1 28-ounce can of whole, peeled tomatoes (with liquid) or about 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled…either way they need to be roughly chopped before using
    3 parsley sprigs
    3 fresh thyme sprigs
    1 bay leaf
    1 cup heavy cream (or less if desired)
    1 teaspoon salt (or more if you are using unsalted homemade broth)
    Freshly ground black pepper, to taste

    INSTRUCTIONS
    Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
    Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
    Add the flour and stir vigorously for 2 – 3 minutes.
    Pour in the broth and tomatoes and bring to a boil while whisking constantly.
    Throw in the herbs and simmer on low heat for 30 minutes.
    Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
    Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.

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  3. happing now: roasted cauliflower soup with coconut milk and curry. will let you know if the recipe is worth posting.

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