The Art of Soup

“A first-rate soup is more creative than a second-rate painting.” –Abraham Maslow

I love soup!  I look forward to cooler weather (my Minnesota friends are laughing right now) so that I can make soup, soup, soup!  I actually make soup year round, although my husband does start to complain when the ambient temperature gets above 85 degrees or so.

What’s so great about soup?  Well, it’s delicious of course.  It’s also full of possibilities.  I can’t think of another food item that can be as versatile or played around with more than soup.  I have some great soup recipes, but quite honestly my favorite way to make it is something I call “Refrigerator Soup.”  I love (read: LOVE) to poke around my fridge (or yours if you invite me over…) and chop up whatever I find, simmer it, add a broth and a bunch of other stuff and call it soup.

Click on my recipe page and check out my family’s recipe for lentil soup, which is already pictured there.  This soup is easy and quick to make, and it’s possible to have all the ingredients on hand so you can whip it up whenever. 

One suggestion: the recipe portions are small.  Tiny.  Miniscule.  I never, ever, ever make small portions of anything I cook, especially soup.  Soups more than anything else only get better after they’ve been cooked, frozen and then reheated.  I recommend at least doubling this recipe or, if you’re a nut-job like me, quadruple it or even more.

Oh!  And I almost forgot: if you’d like to make a comment to my posts (please, please, please) just click on the word bubble.  And if you want to get email updates every time I reach out and try to touch the world, please click on the new widget Noeleen set up for me.  We’re hoping it will work!

Here I go!

Welcome to my little corner of the world!  Thank you, Noeleen, for setting up my stellar blog and BIG gracias, amigas, for reading my entries, nodding politely while I shamelessly promote my workshops, and telling everyone you know (please, please, please…) about how cool it is to “kick it in the kitchen” with me!

After 8 1/2 years of dedicating most waking moments to raising my three amazing kiddos, I’m using some new-found time to realize the vision of sharing a few tricks, promoting a good-food life with family and hanging out a lot more with fun mamas.  Woo-hoo!

I hope ya’ll can find some inspiration from what pops up on this page, and if you like, from my workshops and future endeavors.  Ideally this blog will soon provide a path toward connecting with the many new friends I haven’t yet met!

I’ll do my best to write clever, unique entries, and share some of my favorite recipes.  Overall my mission is to offer something useful to the lives of busy mamas.  And so for my first trick, I’d love to warm up with something simple and savory: a simple recipe for homemade croutons…

Tasty Croutons

Ingredients:

Bread.  Any kind.  Old is better than new.  Crusty is better than not.
Olive oil
Garlic salt

Directions:

Set oven to broil on high and place rack at highest spot.
Slice bread into long slices, about an inch or two wide.
Lay slices on a cookie sheet close together.  Drizzle with olive oil and sprinkle with garlic salt.
Broil bread for 2 mins and check.  (your broiler may be stronger than mine, so you may need to check sooner)
When bread is toasted, remove tray and flip pieces over to toast other side.  You’ll save time flipping by having cut the bread in strips rather than smaller cubes.  Place back in oven for 2 or so more minutes. 
That’s it!

Croutons can be frozen in plastic freezer bags for a couple of months.  These little honeys are great with soups, red sauces, salads, as incentive for someone little to finish his beets…  It’s a great way to use up old bread!