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Wednesday, September 26, 2012

Soups (for winter)

The chill is descending in Bay Area and the soup bowls are out again. Yesterday I made a very simple and satisfying Tomato-Basil Soup

2-4 Tomatoes , seeded, diced
3-4 Fresh Basil leaves, chopped
Olive oil
Salt and Pepper

Method: Drizzle olive oil in a sauce pan, and cook the diced tomatoes. When they are about done, add chopped basil leaves. Blend it all in a blender- you can leave some chunks behind for bites. Put it all back in the saucepan, bring it to boil after adding salt and pepper to taste. Serve with a fresh twig of basil and some warm bread. You can put butter, grated cheese or cream to make it richer in taste.

Creamy artichoke soup 
2 strips of Bacon
1 medium Potato
4-6 Marinated Artichoke hearts
Chicken Stock

Method: Fry the bacon (cut into strips),1 medium diced potato and the artichoke hearts in a sauce pan. You will need no extra oil if you use bacon and the artichokes are already in olive oil. When cooked through, add chicken stock- boil. Blend in a blender for a creamy soup. You can add your favorite herb (like rosemary or cilantro) for garnish.

Another recipe Link [Foof Network, Giada]

Cream of Mushroom Soup
Recipe link [Simply Recipes]

Chickem tom yum noodle soup for the flu season

1 comment:

  1. Tomato in any form is OK with me :-) and this looks inviting.