It's fall, and when the air starts turning cold my thoughts turn to soup.
Now when I make soup soup, there are at least 5 portions. Last year was been and barley. I still have 2 portions, frozen, from LAST season. This time, I am thinking split pea. Which I make with lots of bacon. For the first pot.
Other styles I have been known to make: Senate Bean Soup. Also with lots of bacon.
Carrots, onions/shallots, and celert seed figures highly in my soup preparations. Besides the bacon. Also, some garlic.
For a second pot? Chicken? With rice and stars. And carrots.
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Pam Bondi took what would seem to be a quid pro quo "campaign contribution"
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2 comments:
I substitute farfalle instead of the lasagna noodles but otherwise follow this recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/lasagna-soup-2268968
You inspired me, T-bolt. Tonight's supper is a nice pot of homemade chicken soup, and I'll fill up a mason jar with leftover so I can take it camping this weekend. It's time for grouse camp, and a nice hot bowl of soup when sitting around the fire will be excellent.
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