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.
Think Fast
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I put a lot of this in the comments here. But it really deserves its own
blog post. Six years ago, in 2019, it was estimated that every three
months, artif...
48 minutes ago
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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