Did I get it right? The title? I think that’s Italian for “Soup.”
At any rate, it seems that soup is on my mind. It could be that our chilly Fall days have something to do with that. Too bad it’s supposed to be almost 70 by Friday, because I’m doing soup this week, anyway.
When I went to do the meal plans for this week, I decided that we needed to do a crock pot of “Pasta e fagioli.” I have one of the recipes that strives to imitate the Pasta and Bean soup that Olive Garden serves. It’s a great soup, but it makes enough soup for about forty people. I plan on palming some off on family. I could probably freeze half of it, but this is one soup I like served fresh.
Then, I was surfing for more recipes that are diabetic friendly, and came across “Spicy Seafood and Chicken Gumbo with Rice.” This recipe is supposedly for just six servings, but it has a pound of shrimp, 4 oz of crab meat, 1 cup of cooked chicken and a pound of okra, among other things. I think there will be six very big servings, but I’m going to follow the recipe exactly, the first time. We’ll have it for dinner (checking my watch)…today.
And, I’ve been meaning to make butternut squash soup for several weeks. The recipe I saved from a newspaper, years ago, has a roasted red pepper coulis that is swirled through the finished soup. I’m looking forward to trying this one, and I hope it becomes one of the staple soups in my repertoire.
My oldest sister and I were having lunch together for the first time in ages. They had “Navy Bean Soup” on the menu, and she ordered it, thinking it would be like my version. Unfortunately, it was a tomato-veggie soup with white beans. She was not impressed. I promised her that I would make a pot of it for her. I need a ham bone, or ham hocks, a pound of navy beans, onion, celery, a potato, bay leaf, thyme, a quart or two of water….. Maybe I better get started.
I have one more soup recipe to find. It seems to me that it would be a good idea to have a hot vegetable beef soup on hand on really cold days when Dear Husband gets home from battling the weather and work. It would tide him over until I can get dinner on the table, and it would give him one more serving of veggies. I want to find one that has a great beef broth, and a LOT of veggies in it. The heat alone should help to revive him, but I want him to enjoy the taste, too. If you have a great veggie soup recipe, let me know, won’t you?
Arrrgh!!!
It's just my state of mind!
Buffy, you know that I’m not a cook. The only soup that I make is (various versions of) what I call “Fish Stew”. It’s quite similar to the recipe you link for “Spicy Seafood and Chicken Gumbo with Rice”. My version usually features fish, shrimp, and(canned) oysters (depending upon availability). If I’m feeding people who don’t care for fish, I use chicken (with or without ham). Other than that, it isn’t my soup unless it has these three ingredients: tomatoes, okra, and cabbage. Other than the fish/fowl and the three veggies listed, I throw in anything that I happen to have on hand (squashes/carrots/fresh spinach or chard/peppers). This was an “easy sale” to the guys I used to work with in Florida and California–accompanied by home made sour dough and French breads (maybe a loaf of rye thrown in). Of course, the guys that I’ve worked with over the years would eat ‘most anything. I like the “soup” better as it ages. And–I don’t mess around with rice.
That sounds really yummy to me, Cop Car. We had a fish soup in Maui that was rather like a tortilla soup with chunks of firm white fish added to it, that was to die for. I think you could add fish to this recipe and it would be fine. But, it wouldn’t be gumbo without the rice! *G*
I like the sound of your stock pot soup. It reminds me of a Soup and Bread cookbook from a bed and breakfast in Arkansas, that’s on my shelves. I think the author keeps a pot going and continues to add things to it, so it’s never the same twice.
After we arrived in Chicago, I realized that I had failed to bring a copy of HH’s sister’s cookbook with us for you to see. (Our nephew that we visited is her son.) No soups, though. It’s strictly fancy pastries. I had to quit reading the recipes because I could hear my arteries clogging.
OH mannnnnnnn…..one of THOSE cookbooks! I bet your family loves to visit her around the holidays!
I used to bake a great deal, but I never got into the fancy pastries. The exception is a Christmas “cookie” called a Sugar Crisp. I make it just for the holidays. I can’t afford the sugar rush! lol
While I was still working, HH (who makes it a “habit” to visit his family every 3 or 4 months) brought home so many cheesecakes/pastries/goodies from his Talented Sister’s bakery, that I had to put the brakes on it. Now, TS understands that it is not a delivery van that HH drives–LOL!
When Bogie & Dudette were still living at home, it was always a treat to go see HH’s family (at any time of year–but we usually went during the holidays since that was when the airplane plants closed down) because HH’s Dear Mother made all sorts of goodies. Being from Serbia, DM made stuff that I’d never heard of–and it was all wonderful! DM was the impetous that got HH’s TS started, of course. (TS started out to become a dress designer, but somehow strayed from that path. She was good at that, too–she’s good at anything she has ever tried!)