Don’t judge me, but I made this soup for a late breakfast on a particularly chilly morning, and it was perfection. I’ve been really into Swiss Chard since I got it in my first CSA basket, and I’ve been putting it into everything I can think of (especially pizza, pasta, and soup), and as we all know I am obsessed with both eggs and soup, so this was really a winning combination for me.
A quick vocabulary recap: Stracciatella means “little ribbons” in Italian. That’s what the “wisps” of eggs in this dish are (also seen in its cousin, Egg Drop Soup), and it’s also what the inside of burrata is called, expect those are mozzarella ribbons. Stelline is one of Barilla’s newest pasta shapes – little stars for soup! I love them! If you can’t find them, the O’s that look like Spaghetti O’s, Orzo, or any small Italian soup pasta would be a great substitute.
Cauliflower is such a fun vegetable to work with – you can mash it as a substitute for mashed potatoes, it’s absolutely amazing roasted, and I even like it raw from those grocery store veggie trays with cheap Ranch dip. After doing a quick search, I realized I have never put cauliflower on Sweet Life Laur! So here is the first of what will someday be many recipes for broccoli’s cousin.
I had a lovely cauliflower soup at Buona Tavola in Paso Robles a few weeks ago. It was their special soup of the night, and I went home wanting to make it for myself. I gave it a try for lunch yesterday, and Tim and I both really enjoyed it. For the liquid, I used just a touch of chicken broth, but mostly water so the cauliflower’s flavor would shine though.
2011 has been the year of the poached egg for me. It started simply this spring, for breakfast with avocado, and then made its way into couscous this summer. Now I have runny eggs in my soup and life is just perfect!
When I was getting over my cold from last week, I was craving soup of all kinds. This recipe from Food & Wine really called out to me – it’s basically like a quick version of an onion soup, with an extra-special addition of a poached egg. Onions, garlic, and eggs are all incredibly nutritious, and I think this was the best way to kick my cold for good.
Fall is barely here on the Central Coast, but I’ve already come down with my first cold of the season – I’m sure 20+ hours on multiple airplanes and sleep deprivation had something to do with it. Yesterday morning I woke up hurtin’, and I knew the only thing that would help would be a big bowl of soup.
I threw this together using the vegetables we had in our fridge (hence the baby carrots – use regular carrots if you can), so keep in mind that it is very flexible. This was quick to make, and it was just the thing I needed. The almost-raw garlic is a great cold fighter!
The positive thing? The first cold of the season means the first soup post of the season! Enjoy it!
The calendar is telling me that Fall has officially arrived, though (as usual) the Paso Robles weather begs to differ – it’s been in the 80’s and 90’s! Despite the heat, I needed to use up some tomatoes (I’ve picked about 6 pounds from our plants in the past couple weeks) and decided to combine two of my favorite things: roasted tomatoes and soup.
I served this with an awesome grilled cheese made with Bravo Sage Cheddar – it was a classy take on the grilled cheese that surprised me with its mild sage flavor (I was worried the sage would be overwhelming, but it was just right).
My boyfriend has a lot of patience. We’ve been living together for a few months now, and at least once a week we have this conversation.
Tim: What should we do for dinner tonight?
Laura: I don’t know what do you feel like?
Tim: Whatever you feel like.
Laura: Ummm soup?
And then he’ll laugh because the amount of soup I eat is “unreal.” I could eat it every day.
This broccoli cheddar soup, from the amazing Heidi at 101 Cookbooks, is a soup that Tim actually got excited about, and it was realllly delicious! It also taught Tim the difference between shallots and scallions, which is very important (xo babe).