Tomato-Basil Cream Soup

tomato-basil cream soup
tomato-basil cream soup
Simple, fast, and tasty!

We were going to call this tomato bisque, but we checked with our go-to guide for all things food-related: The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker. It turns out that bisque is a cream soup which contains seafood. So, even though we like the sound of the word bisque, we chose accuracy over style. We didn’t get this recipe from any particular place; however, making tomato cream soup is so easy, we just made it up on the spot.

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Gnudi in Brodo (Italian Dumplings in Broth)

gnudi in Brodo
gnudi in Brodo
Quick! Easy! Tasty!

We had a few of those Pumpkin and Walnut Gnudi left in the freezer, and, while we ate some with a red pasta sauce, it’s also quite common to use gnudi in a light broth. The best part of making Gnudi in Brodo is that it makes for a light, quick meal, provided, of course, you have some leftover gnudi that you need to use.

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Potato and Roasted Green Chili Soup

potato and roasted green chili soup
potato and roasted green chili soup
Twice as warming!

When we went through the line at the CSA this week, we were glad to see the roasted green chilies separated into three categories: hot, medium, and mild. We chose mild since we had this soup in mind. In the past we’ve had a mix of heat, from set-your-tongue-on-fire hot, to just-a-little-warming-power mild. It seems that a lot of the differences come from how the chilies are grown, and, here in Arizona, ours seem to get their heat from the bright sun and 100+°F days.

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Cream of Celery Soup

cream of celery soup
cream of celery soup
Bring it back! Bring it back!

To us, this seems to be a dish that was popular years ago and somehow fell out of favor. After all, when did you last see Cream of Celery Soup on a menu? In fact, we seem to recall that Campbell’s once offered a cream of celery soup; perhaps they still do, but we haven’t bought cans of Campbell’s in years and years, so we can’t be sure (if so, we suspect that cream of celery is relegated to a thickener in casseroles). But, with all the celery we’ve gotten through the CSA, we thought we’d bring it back, at least here in Scratchin’ It central.

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Butternut Chili

butternut squash chili
butternut squash chili
This will warm us up!

Okay, all our readers in northern climes are probably going to laugh, but we’re going through a cold spell right now, with temperatures dropping near freezing. Yes, we know, many of you are excited when the highs for the day get to freezing, but, for us, freezing is a cold spell. And what makes a great dinner when it’s cold? Chili, of course. This time we made a butternut chili for dinner. It’s easy, and, if you have a butternut sitting around in the cupboard, as we had, you’ll put it to good use.

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Vermont Cheddar Soup

Vermont Cheddar soup
Vermont Cheddar soup
This is one of our favorite soups!

We love this soup, but we hadn’t had it for years. Not because it’s difficult to make, but, well, probably because it’s such a good soup, that we feel we need a special occasion to make it. This year, we had it as the soup course for our Thanksgiving dinner. Yes, we did courses for our dinner: appetizer, soup, entrée, and dessert. It gives us good practice on timing dishes, and, with just the two of us, it’s not that arduous.

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Lathomayerema (Greek Vegetable Stew)

serving Greek vegetable stew
serving Greek vegetable stew
You could even consider the grated cheese to be optional, but it does add a lot of flavor.

Here in the Scratchin’ It Central Library, we have tomes that contain thousands upon thousands of recipes that have been studiously clipped from various newspapers, or magazines, or boxes, or, well, from anywhere, really. Many of them were selected for future meals. The future is now! We decided that we’d dig through our clippings and select a recipe to test at the rate of about one a week.

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