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The perfect soup for a cold winter evening
Dec. 2nd, 2010 07:46 pmOh, my word, you guys. I just made the most amazing soup for dinner tonight. You know how last week I mentioned having pumpkin soup and how finding a comparable recipe was my new culinary quest? You guys. Here's what I found.
Well, first of all, I found pumpkinsoup.org. Everything you wanted to know about pumpkin soup but didn't know to ask. Lots of interesting recipes there of varying levels of complexity.
But that's not where I got tonight's dinner from.
No, one of my newest go-to sites for recipes (I also subscribe to the hard copy magazine) is the Southern Living website. Being from Ohio, I also try to find things on the Midwest Living website, but nine times out of ten, I like the Southern Living recipes better. (If I want Midwestern recipes, I usually head to the church/fundraiser cookbooks from back home.) The trick is to watch your fat ingredients, because if there's one thing Southerners like to cook with, it's fat.
But I digress.
Tonight's dinner was originally printed in the October 1997 issue of Southern Living.
Pumpkin-Corn Chowder
I used 1 cup of half-and-half and 1 cup of 1% milk in place of the 2 cups of half-and-half. And you could use vegetable bouillon cubes or other vegetarian bouillon for a vegetarian variation.
A mild, creamy soup to warm your tummy on a cold winter evening. And delightfully easy, because if you are what you eat, then I'm fast, cheap, and easy.
Also of note: Today I started burning my favorite Christmas fragrance candle. Yankee Candle's Sugared Plum (which they have since repackaged under a different name and color). I've used this fragrance for years, for as far back in our marriage as either Geo or I can remember. It's a warm, comforting fragrance that makes me content and nostalgic at the same time. It smells like Christmas at home.
Well, first of all, I found pumpkinsoup.org. Everything you wanted to know about pumpkin soup but didn't know to ask. Lots of interesting recipes there of varying levels of complexity.
But that's not where I got tonight's dinner from.
No, one of my newest go-to sites for recipes (I also subscribe to the hard copy magazine) is the Southern Living website. Being from Ohio, I also try to find things on the Midwest Living website, but nine times out of ten, I like the Southern Living recipes better. (If I want Midwestern recipes, I usually head to the church/fundraiser cookbooks from back home.) The trick is to watch your fat ingredients, because if there's one thing Southerners like to cook with, it's fat.
But I digress.
Tonight's dinner was originally printed in the October 1997 issue of Southern Living.
Pumpkin-Corn Chowder
I used 1 cup of half-and-half and 1 cup of 1% milk in place of the 2 cups of half-and-half. And you could use vegetable bouillon cubes or other vegetarian bouillon for a vegetarian variation.
A mild, creamy soup to warm your tummy on a cold winter evening. And delightfully easy, because if you are what you eat, then I'm fast, cheap, and easy.
Also of note: Today I started burning my favorite Christmas fragrance candle. Yankee Candle's Sugared Plum (which they have since repackaged under a different name and color). I've used this fragrance for years, for as far back in our marriage as either Geo or I can remember. It's a warm, comforting fragrance that makes me content and nostalgic at the same time. It smells like Christmas at home.
