Fall does that. It brings out my interest in cooking. We are not big on grilling. It seems that we have not taken the time to get to the point where we have enough knowledge about grills to have them be user friendly. So, I’m always ready to leave the era of salads and hamburgers and get back to REAL FOOD! lol
\nLast night I made an Italian Sausage and Orzo soup that was to die for! You cook the sausage, crumbling it up into half-inch or smaller pieces. Remove the sausage from the pan and wilt carrots, onions, garlic, and celery, adding a tablespoon of olive oil if necessary. Add 28 ounces of diced tomatoes, six cups of low-sodium chicken broth and a quarter cup of fresh chopped Italian flat-leafed parsley, and simmer. At this point your kitchen should smell fabulous!
\nI went out to harvest basil and parsley from my herb garden for this soup, which may be part of the reason I enjoyed it so much. You add the sausage back into the broth, and season to taste with fresh ground pepper and sea salt. While the soup simmers, boil half a cup of orzo in a separate pan.
\nTo serve, we put a little of the orzo into the bottom of a generous soup bowl, and then ladled soup over the orzo. I cut the basil into fine strips and sprinkled it over the soup just before serving. Dear Husband added fresh grated Parmesan and thin slices of three-cheese semolina bread to complete the meal. Mmmmmmmmmmmmm, it smelled, and tasted, fantastic!
\nIf my quilting bee wants to do a soup supper this coming February, I think this is one of the soups I’ll offer. My soup reputation will spread far and wide! *G*<\/p>\n","protected":false},"excerpt":{"rendered":"
Fall does that. It brings out my interest in cooking. We are not big on grilling. It seems that we have not taken the time to get to the point where we have enough knowledge about grills to have them … Continue reading