May 13th: Tomato & Roasted Red Pepper

Slow-roasting brings out the natural sweetness of the tomatoes, onions and peppers. They are pureed with a combination of homemade chicken stock and tomato juice.

Next week: Cheddar Corn Chowder

March 3rd: Tomato & Roasted Red Pepper

Break out the grilled cheese sandwiches, it's Tomato & Roasted Red Pepper soup again!

Simple ingredients (tomatoes, red peppers and onions), oven roasted and pureed with the juice from the tomatoes and a little chicken stock make this soup both healthful & delicious.

Here's the rest of March:

Next week, March 11th: Split Pea & Ham (meatless by request)
March 18th: tentatively Irish Potato & Leek soup (with parsnip)
March 25th: tentatively Beef Vegetable Stew
April 1: tentatively Spring Pea soup (pureed green peas with a touch of yogurt and whole sugar snap pea pods)

March monthly subscription renewals are now due!

January 8th: Tomato & Roasted Red Pepper

The tomatoes, peppers and onions are oven-roasted to bring out their deepest flavors, then pureed with a combination of chicken stock and the juice from the tomatoes.

While we all know that the classic accompaniment to tomato soup is a grilled cheese sandwich, think about taking it up a notch with a grilled ham & brie, or maybe a little fontina cheese on a baguette and toasted under the broiler!

Next week will be Thai Ginger & Chicken soup two ways. You can order it with or without coconut milk. I'm using a light coconut milk, but the change in both body and calories is significant. The original recipe link (including nutrition info) appears at left.

When you email, let me know how many quarts you would like, and whether you want them with just broth, or with coconut milk. You can, of course, split your order.

Please confirm all orders no later than Thursday 1/10!