By all means, use 1 Tablespoon each of fresh rosemary and thyme (which are both easy to grow) if you have it.
—A bowl of this soup, a nice green salad, and a loaf of warm, homemade bread (some beyond easy beer bread, perhaps?) make a well-rounded meal. If you’re serving people who must have meat every time they eat, a plate of nice hearty sausages, such as bratwurst or kielbasa, could be grilled or pan-fried and served along with the soup. Or thickly slice the sausages on a diagonal and set several slices right on top of each bowl of soup.
—Make it a celebration of spring. For those fortunate enough to have access to the first vegetables of the season, you might consider making this recipe using half the beans and twice the number of vegetables—all baby versions. I haven’t tried this yet, but I imagine that it would be splendid. You might only want to puree 1/3 of it, so that the chunks of individual vegetables remained more visible.
- dried rosemary
- dried thyme
- fennel seeds
- bay leaf
- Salt & pepper to taste
- * Salt and freshly ground black pepper
- * Nutmeg
- * 6 cups chicken stock
- * 2 tablespoons unsalted butter
- olive oil
- bay leaf
- Salt and pepper to taste
- water
- baby spinach
Delicious & Easy. Should be able to add different seafood to the recipe. Added a can of Trappeys Seasoned Gumbo
- creole seasoning
- all-purpose flour
- olive oil
- *
- * Salt and freshly ground black pepper
- * Lemon zest
- * Parmigiano and Herb Fortified Stock
- * 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
- * Peeled rind of 1 lemon
- * 2 fresh bay leaves
- * 4 cups chicken stock
- * Roasted Tomatoes
- * 24 ripe organic vine tomatoes or large plum tomatoes
http://bit.ly/e4sIhW
- fresh carrot juice
- minced fresh ginger
- vegetable stock
- olive oil
- Coarsely ground black pepper
- chopped chives
- bay leaf
- whole black peppercorns
- extra-virgin olive oil
- large eggs
- leftover stuffing
- fresh thyme
- shredded leftover turkey meat
- leftover corn kernels