Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Winter is not over yet – there is time for more soup. I’m still putting pumpkin into anything and everything. I love all soup. I particularly love the broth. Mon mari likes most soup, but he usually eats the vegetables, noodles, etc. and leaves the broth… unless it’s thick. Tomatoes and tomato sauce thicken a … Continue reading…
This is a proper, old-fashioned soup, the kind that should be made over two days. On the first day you make the stock, cooking it slowly for 3 or 4 or 5 hours. Then strain it and chill it to remove all the fat. Of course it’s easiest to do this if you happen to … Continue reading…
The other day I had my first slow cooker failure. It should have been simple. It was soup. How can one screw up soup? Apparently with ease. It was a simple premise: we were going out for lunch which I knew would be long and a lot of food. I decided soup would be perfect … Continue reading…
It’s been soup season here for two reasons: I have an excess of tomatoes. I love soup. When I was growing up there were two kinds of soup at my house One was Beef Vegetable, made with short ribs, onions, carrots, celery, potatoes, cabbage, rutabagas and egg noodles. When my mother said she was going … Continue reading…
This was one of my favorite soups as a child, though I ate the condensed, canned version, not home made. This is better. For a shortcut version use a decent canned beef stock / broth rather than home-made, but the home-made is so easy why not make it? As with most soups, this is flexible…. Add … Continue reading…
With a counter full of tomatoes and a freezer packed full of everything from last summer I had a problem. We were eating them as fast as we could but couldn’t begin to keep up. We’ve also been having unseasonably warm weather. I wasn’t in the mood but my conservative self refused to toss them … Continue reading…
I may have mentioned that, while my mother was a good cook, she was not the least bit adventurous. For Sunday Dinner we either had chicken or beef roast, with the occasional pork roast thrown in, just to be different. Each was fixed in it’s own unique, delicious, but never changing way. She had a … Continue reading…