January 22nd: Cheddar Corn Chowder

Sweet yellow onions help to bring out the flavors of yellow corn and red potatoes. The soup is finished with organic chicken broth, half-and-half and shredded cheddar cheese.

Thanks to the wonders of flash-frozen vegetables, we can enjoy soups like this all year round. The soup is nearly as good as when the corn is just out of the field, and it's always a satisfying hearty meal in a bowl.

Enjoy!

January 15th: Thai Chicken with Rice & Ginger

This is a distinctive soup, with matchsticks of carrot and ginger and the flavors of lemongrass, kaffir lime, sriracha chili and coriander permeating the chicken and rice. With or without coconut milk, I hope it reminds you of your favorite Thai restaurant.

The rice does have a tendency to absorb the broth, so add a little plain chicken broth if you need to.

Next week (1/22) will be Cheddar Corn Chowder, followed by Roasted Root Vegetable.

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!

January 2, 2008: Pumpkin & Black Bean

Making its second appearance of the season is the Pumpkin & Black Bean.

Next week will be Tomato & Roasted Red Pepper. Please confirm your orders by Friday 1/4.

Soups in development for the future include:

• Thai Ginger & Chicken (needs tweaking)
• Chicken Chili (this will not be tomato-based)
• Tex-Mex Red Bean

Several of you have requested Italian Wedding, which I can do if you would not mind if I substitute chunks of sausage for the meatballs. Sorry, but making 200+ little meatballs is not going to happen! I'm also looking for a really good vegetable soup recipe, so if you have any ideas, let me know!

I'll let you know via email when the new soups will be appearing on the roster.

December 18th: Tuscan White Bean with Rosemary and Sausage

This is one of those soups that took a couple of tries to develop the recipe. When I first made it last fall, I didn't puree the beans, and while the flavors of olive oil, garlic and sage were classically Tuscan, it still seemed to be lacking something.

The next time I did a partial puree, keeping a lot of chunky beans and switching out the traditional sage for rosemary. Better, but still not the meal-in-a-bowl I was looking for. Finally I added some pork sausage and I felt like I had it. Today's soup is a smooth puree.

It's great drizzled with a little extra-virgin olive oil and maybe a little garlic bread or Caesar salad on the side.

Again, many, many thanks to you all for your support. May you have a blessed holiday and a very happy, prosperous 2008.

December 11th: Pasta Fagioli

This soup was another sellout. Unfortunately I didn't get to take a picture of it, so you'll all have to fix it in your own minds!

Pasta Fagioli is a great peasant soup, with chunks of tomato and creamy cannelini beans. Dress it with good-quality olive oil and lots of Parmesan cheese. The quarts are less full than normal because I am providing you with the pre-cooked pasta on the side. If I put it in the soup it just falls apart. So heat the soup however you normally do and stir in the pasta right before you serve it.

Next week is the last soup for 2007. It will be Tuscan White Bean with Rosemary & Sausage (sausage omitted by request).

December 4th: Yellow Split Pea with Turkey

I think this is such a pretty soup, and the flavor is so very different with the yellow peas. Try serving it with a squeeze of fresh lemon juice!

The roasted turkey in the soup is all white meat (I simmered the rest of the birds to make the stock).

Pea soup also has a tendency to set up, so absolutely thin it with some chicken broth if you need to.

The remainder of soups for the month are:

December 11th: Pasta Fagioli! Get your orders in quickly as this is a big seller. First come, first served.

December 18th: Something with sausage; either Lentil & Sausage or Tuscan White Bean with Sausage & Rosemary. If people are clamoring for one over the other, let me know and I'll take that into consideration! The sausage can be omitted by request.