Wednesday - Ash Wednesday
Bree's lentil soup (recipe in the comments from March 3, 2008)
Grainy bread
Salad
Hot tea
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We took T to get ashes this evening for the first time, so I knew we'd be running late for dinner for him. This was a perfect crock pot night and since vegetarian (we used veggie broth) was the way to go, our lentil soup seemed like a good idea (Get it - Lent-il????). T and I prepped it this morning and it was waiting for us when we got home. Somehow the lentils didn't get as soft as usual, but it still tastes very good. M and I put it on high for a couple hours while we fed T, got him ready for bed, and then did some household stuff and the lentils seem softer.
Prep Notes
Difficulty: Long unattended simmering (in a crock pot or on the stove), but super easy prep.
Chopping: Onion, garlic
Time: 20 minutes prep; 1, 4, or 8 hours of cooking
Make ahead: This is excellent leftover and I always freeze some for later.
Reaction
J: "I wonder if T turned the crock pot down when I wasn't looking?"
M: "Good, but better softer."
Showing posts with label Soup is the best winter food. Show all posts
Showing posts with label Soup is the best winter food. Show all posts
Wednesday, February 25, 2009
Friday, February 22, 2008
Friday
Black bean soup (recipe in the comments)
Sauteed swiss chard and beet greens with red wine vinegar
Grainy rolls
Hot tea
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This is one of our old stand-bys! We've been making this since early 2001 and it is one of my favorite soups. This was the first soup we made with our immersion blender, convincing us that it was an indispensable tool. This soup is easy to make and has a rich flavor that highlights all the components, earthy beans, tart lime, hot chili powder. The condiments really make it shine - sharp cheddar, spicy scallions, and creamy sour cream. Don't go overboard with the additions though - more than a tiny amount of sour cream will overwhelm the soup and then that's all you'll taste. This soup is great with grainy bread dipped into it and a simple salad or quickly sauteed or grilled vegetables make fine pairings.
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, scallions, bell peppers
Time: 30minutes
Make ahead: This is great leftover.
Reaction
J: "I think this is our best soup. Am I really saying that? I think I might be."
M: "Way yum."
Black bean soup (recipe in the comments)
Sauteed swiss chard and beet greens with red wine vinegar
Grainy rolls
Hot tea
______________________________________________________________
This is one of our old stand-bys! We've been making this since early 2001 and it is one of my favorite soups. This was the first soup we made with our immersion blender, convincing us that it was an indispensable tool. This soup is easy to make and has a rich flavor that highlights all the components, earthy beans, tart lime, hot chili powder. The condiments really make it shine - sharp cheddar, spicy scallions, and creamy sour cream. Don't go overboard with the additions though - more than a tiny amount of sour cream will overwhelm the soup and then that's all you'll taste. This soup is great with grainy bread dipped into it and a simple salad or quickly sauteed or grilled vegetables make fine pairings.
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, scallions, bell peppers
Time: 30minutes
Make ahead: This is great leftover.
Reaction
J: "I think this is our best soup. Am I really saying that? I think I might be."
M: "Way yum."
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