Zucchini spinach bisque (recipe in the comments)
Pretzel rolls
Crispin apples
Hot tea
Pound cake
I found this recipe in a food article in the LA Times a million years ago. We don't make it very often, but I really think it's one of our most fabulous soups. It's definitely a subtle flavor, but the blend of marsala wine and nutmeg with the green vegetables makes for a powerful flavor, so it is anything but boring. The bright green color is especially beautiful. This is plenty with a bit of bread for a simple supper, but also makes stunning first course at a more extensive dinner. We once served it for Thanksgiving, to great acclaim.
Prep Notes
Difficulty: Easy
Chopping: Zucchini, onion, celery, garlic, apples
Time: 40 minutes, much of it inactive
Make ahead: This saves wonderfully well.
Reaction
J: "This always makes me feel like I'm eating out."
M: "Subtle yum."
