image from www.istockphoto.com

While I’m away on my imaginary vacation, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. The following originally appeared on 7/1/09 at Exit 51.

Dreamy

Wendi Aarons says out loud the things I can only mumble quietly to myself.  She is bold and sharp and wickedly funny.  She is also a member of the Barry Manilow International Fanclub, and has the lapel pin to prove it, which makes her good people in my book. Her Food Memory originally appeared on her web site on 16 May 2007.

How To Make Matzo Ball Soup (In 20 Easy Steps)

1. Start with $10 of organic chicken breasts.

2. Plan to make baked chicken for dinner. Recipe says to dip chicken in egg whites, then coat in bread crumbs and put in oven.

3. Search frantically in pantry for container of bread crumbs. When no bread crumbs seen, substitute crushed bag of Cheese Nips found under soda bottles.

4. While chicken bakes, pat self on back for being an innovative, creative cook.

5. Proudly serve family Cheese Nip chicken entrée.

6. Remain strong when family’s disgusted comments include “Dis is yucky”, “I’d rather eat what’s in the Dustbuster” and “Were you drinking when you made this?”

7. Watch ungrateful family happily eat Cheerios and Pirate’s Booty for dinner.

8. Clean up kitchen and stare morosely at weird, orange chicken breasts that are now silently taunting you.

9. Start drinking and plotting.

10. Forcefully grab biggest knife in the kitchen.

11. Take a deep breath, raise knife over head, then hack the crap out of the goddamn chicken breasts like it’s Fight Day at the San Dimas Woman’s Correctional Facility and you’re just a few stabs away from being crowned the cell block champ.

12. Decide to make soup. While grabbing matzo ball mix from pantry, finally find container of bread crumbs. Slap it hard.

13. After soup comes to a boil, drop in matzo balls and demon chicken chunks.

14. Tell family you have a surprise for them.

15. Remain strong when family’s insensitive comments include “Who wants soup when it’s 80 degrees in here?”, “Why do I smell boiling cheese?” and “When Mommy cooks, I cry.”

16. Continue drinking.

17. Say good-night to family. Turn thermostat to 60 degrees and sit in dark room eating soup.

18. Wonder if this is how Lee Harvey Oswald started.

19. Finally give in and throw soup in garbage disposal. As Chik Nips are cruelly ground into oblivion, scream “So long sucker, see you in hell!”, then wash dishes.

20. Happily eat Cheerios and Pirate’s Booty for dinner and plan on dining out indefinitely.

BAH Note:  I couldn’t replicate the demon chicken chunks she used to fancy up the matzo ball soup mix and it’s ok if you don’t either.  Fortunately, my recreation of her recipe did not include Step 9, Step 15, or Step 16.

• 1 box matzo ball soup mix
• 1 egg
• 2 tablespoons vegetable oil
• 2 1/2 quarts water

Combine the egg and oil in a medium bowl.  Beat lightly.  Add the matzo ball meal and stir to moisten.  Place the bowl in the refrigerator for 15 minutes.

Meanwhile, bring the water to boil over high heat and add the soup seasoning packet.

Wet your hands and quickly roll the matzo meal into one inch balls.  Once all the balls are rolled, drop them into the boiling soup, cover the pot, reduce the heat and simmer for 20 minutes.

With summer’s heat ready to breathe down our necks any minute now, I’ve got a quick and easy alternative to gazpacho.  It also gives you another tasty weapon in your arsenal to combat the pending zucchini onslaught.  You can thank me later.

Curried Zucchini Soup

Adapted From South Beach Quick and Easy

BAH Note:  I found this soup to be equally good hot or chilled.  If you use a stick blender, your soup won’t be silky smooth.  For velvety smoothness, process the soup in a blender or food processor.  Either way is fine to enjoy zucchini with hints of ginger and super charged with sweet curry and garam masala heat.

• 2 teaspoons extra virgin olive oil
• 1 small onion, chopped
• 2 medium zucchini, sliced in 1/4 inch rounds
• 1 tablespoon fresh grated ginger
• 1 teaspoon sweet curry powder
• 1/2 teaspoon garam masala (optional)
• 3 cups chicken broth
• kosher salt

Heat oil in a large saucepan over medium heat.  Add onion and cook until softened, approximately 5 minutes.  Add the zucchini, ginger, curry powder, and garam masala (if using) and cook until the zucchini softens.

Add the broth and simmer for 10 to 15 minutes.  Taste for seasoning and add kosher salt to taste.

Working in batches, carefully process the soup in a blender until smooth.

Serve plain or garnish with a dollop of sour cream, greek yogurt, or plain yogurt.

{printable recipe}

The following originally appeared on 11/5/07 at Exit 51.

What’s Cooking?

This past weekend saw more kitchen action as I hosted a small brunch. Not sure which I enjoyed more…the food or the time with friends. The combination of good food and good friends is always a winner.

We dined on:

Butternut Squash Soup
Mixed Green Salad with Carrot Ginger Soy Dressing (this is similar to the dressing that comes on your salad in a Japanese restaurant…yum)
Pie

The food was easy to pull together in advance. Try it yourself, you’ll see.

Silky Butternut Squash Soup
Cook’s Illustrated

If you don’t own a folding steamer basket, a pasta pot with a removable pasta insert works well. Instead of pureeing in a blender, I put the liquid and squash back in the pot after straining and pureed with a stick blender.

Makes 1 1/2 quarts, serving 4 to 6

• 4 tablespoons unsalted butter
• 2 medium shallots , minced (about 4 tablespoons)
• 3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
• 1 ½ teaspoons salt
• ½ cup heavy cream
• 1 teaspoon dark brown sugar

Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes to 1 hour. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Wipe out Dutch oven.

In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

{printable recipe}

Carrot Ginger Soy Dressing with Cilantro
Adapted from Dave Lieberman, Food Network

• 2 medium carrots, peeled, ends trimmed and sliced
• 2-inch piece ginger, peeled and roughly chopped
• 2 shallots, peeled and sliced
• 3 tablespoons soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 1 tablespoon superfine sugar
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• Freshly chopped cilantro leaves, for garnish

Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a food processor and puree until dressing becomes a slightly thick sauce. Season with the salt.

{printable recipe}

image from www.istockphoto.com

Earlier this year I had sinus surgery.  For whatever reason, I completely underestimated how completely wiped out I would feel after my little procedure.  I had figured that a couple of days later I would be bouncing around full steam ahead.  The reality was quite different.  It was all I could do to take a shower and get dressed.  Darvocet became my best friend.  We spent quality time together camped out on the sofa.  We drank Diet Coke and lots of smoothies.  We watched crappy daytime television.  And we discovered that bad haircut aside, Holden Snyder looks almost exactly the same in 2010 as he did in 1995 when we last caught an episode of As The World Turns.  Cooking was the last thing on my mind.  But since mine is not the only mouth in this house, and the food doesn’t just magically appear, I had to come up with something for The Mistah to eat besides peanut butter and jelly sandwiches. 

Beth at 990 Square came to my rescue with her recipe for Chicken with Wild Rice Soup.  It requires minimal prep and takes advantage of that kitchen workhorse otherwise known as the crock pot.  Under normal circumstances, I would have moved on to some other project after I got the vegetables prepped and had everything going in the crock pot.  As it was, that twenty minutes of chopping, sweating, and sauteeing was as much work as I could stand that day.  So while the slow cooker did its thing on the kitchen counter, I did my thing on the sofa.  There may have been some light snoring involved, but the only witness was the cat and he knows better than to incriminate the human that feeds him.

Chicken with Wild Rice Soup

Adapted from Slow Cooker: The Best Cookbook Ever

BAH Note:  For a thicker soup, use 1 1/2 to 2 cups of rice.  If the soup is too thick, it can be thinned out with cream or milk just before serving.  Don’t have a crock pot?  No worries.  This recipe can be adapted for the stovetop.  Once the vegetables are prepped and everything is in a large pot or dutch oven, bring to a boil, reduce to a simmer, and cook covered for 90 minutes.  If the rice is not tender after 90 minutes, continue to cook, checking for doneness every 30 minutes.  Or bring everything to a boil on the stove and then cover the pot and place in a low oven (about 250 or 275 degrees) for 2 to 3 hours or until done.  I used a rotisserie chicken from the grocery store but you could roast a couple of breasts to get the 3 cups of cooked chicken.

• 1/2 stick butter
• 1 medium onion, chopped
• 4 medium carrots, peeled and chopped
• 4 stalks of celery, chopped
• 1 pound cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 cups chicken broth
• 3 cups cooked chicken, shredded or cubed
• 1 cup wild rice, uncooked

Heat the butter in a large skillet over medium heat.  Add the onion, carrot, celery, herbs, salt, and pepper and sweat for 5 to 10 minutes until softened.  Remove the vegetables from the pan and place in the slow cooker.

Return the pan to the stove and add the rice.  Cook until the rice glistens and starts to smell toasted.  Transfer the rice to the slow cooker.

Return the pan to the stove and add the mushrooms.  Cook until the mushrooms release some liquid and start to brown.  Add the mushrooms to the slow cooker.

Add the chicken and broth to the slow cooker.  Cover and cook on low 4 to 5 hours until the rice is tender and the soup has thickened.

Taste for seasoning and add additional salt, pepper, or herbs.

{printable recipe}

On those days when I don’t have it together enough to make homemade chicken noodle soup, Bon Appetit – Fast, Easy, Fresh has me covered.  Assuming that I put chicken broth, turkey breast, and rice noodles on my shopping list, I can have soup in under 30 minutes.  Don’t believe me?  Try it yourself and see.  But don’t say I didn’t warn you.  Once you realize how easy this is to make, you just might find yourself regularly putting the ingredients on your grocery list.  Because who doesn’t love a super quick meal that tastes like it took all day to make?  Better yet, make a double batch and freeze half for later.  In cramped freezers like mine, portion it out into quart sized freezer bags for easy freezing and thawing.  They store much better than plastic containers.

Asian Turkey Noodle Soup

Adapted from Bon Appetit – Fast, Easy, Fresh

BAH Note:  I take the easy way out with the turkey breast and get it at the deli counter.  The person helping me usually gets a puzzled look when I ask to have a slice of turkey breast that’s about an inch to an inch and a half thick.  But it works perfectly.  You could roast a turkey breast at home or maybe even find one prepared in the rotisserie section of the grocery store.  But don’t be afraid to ask for it at the deli counter.

• 3 1/2 ounces medium wide rice noodles, broken in half
• 6 cups chicken broth
• 1/2 cup thinly sliced shallots
• 1 inch fresh ginger, peeled and sliced thinly into about 8 rounds
• 2 tablespoons fish sauce
• 2 cups diced turkey breast (about 8 to 10 ounces)
• 1 tablespoon dried chives
• 1 tablespoon crystallized ginger (not sugar coated), minced

Cook the rice noodles according to the package directions.  Rinse, run under cold water to cool, and set aside.

Combine broth, shallots, fresh ginger, and fish sauce in a large sauce pan or dutch oven.  Bring to a boil, reduce heat to low, partially cover and simmer for 10 minutes.

Remove ginger slices from the broth, add diced turkey, noodles, dried chives, and crystallized ginger and simmer for another 5 to 10 minutes. Taste for seasoning and add a pinch of kosher salt, or additional fish sauce,  if desired.

Enjoy plain or top with bean sprouts, a squirt of lime, or thinly sliced chiles for more heat.

{printable recipe}

Filed under: Cooking, Food, Photo, Recipe, Soup, Tips and Tricks, Uncategorized Tagged: Asian Turkey Noodle Soup, Bon Appetit Fast Easy Fresh, Easy, Quick ]]> http://bonappetithon.com/2010/04/13/youve-been-warned/feed/ 2 pmf1852 Turkey Noodle Soup http://bonappetithon.com/2010/03/26/flashback-friday-soups-on/ http://bonappetithon.com/2010/03/26/flashback-friday-soups-on/#comments Fri, 26 Mar 2010 12:00:19 +0000 Wendi http://bonappetithon.com/?p=546 Continue reading →]]>

The following originally appeared on 10/22/07 at Exit 51

Soup’s On

To celebrate the kitchen finally being functional enough to use, I swept the dust bunnies under the sofa, cleared off the dining room table, and invited a friend over for supper. Make no mistake, the work isn’t done and the house is still all torn apart but after weeks of frozen meals and take out, I was ready to cook.

I wanted something familiar, something comfortable, something that no matter how hard I tried I couldn’t really mess up. The first full meal cooked in the new kitchen was:

Chunky Mushroom Soup
Mixed Green Salad with Roasted Chicken and Avacado
Breadsticks
Raspberry and Mango Crisp

Even though I’ll have to take it all out in a few days for work to continue, I put some of the kitchen stuff back on the counter to get a feel for what the workspace will be like. I have to say I’m pretty happy. I feel like I finally have adequate room to prep, chop, and mix. But I keep forgetting that the new counter is actual stone and therefore, pretty unforgiving when it comes to banging things against it.

I needed this day. I needed a reminder that in spite of the detours and roadblocks, it’s ok to enjoy the ride. At the end of day as I was cleaning up, I was glad that I hadn’t waited until work is officially complete to have company over. Much like many things in life, it’s a work in progress and it’s up to me to decide whether it’s a challenge or a barrier.

What’s not a challenge is this Hearty Mushroom Soup…enjoy!

Hearty Mushroom Soup

• 1 large onion, diced (preferably a sweet onion like Mayan or Vidalia)
• .5 oz dried porcini mushrooms
• 1.5 lbs mixed crimini, button, and shiitake mushrooms
• 1 cup water
• 4 cups beef broth
• 1 cup red wine (or beef broth)
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 bay leaf
• thyme, salt, and pepper to taste

Boil 1 cup of water and soak dried porcini mushrooms for 30 minutes.  While porcini’s soak, dice onion.

Melt 1 tbsp butter in dutch oven or soup pot (4qt or larger) and sweat onions over low heat until soft.  Add a pinch of salt, pepper, and thyme plus garlic.  Stir until garlic become fragrant.

Add remaining butter and fresh mushrooms to pot. Cook over medium heat until mushrooms release their moisture.  Add porcini’s, their soaking liquid, beef broth and wine (if using) to pot.  Bring to a boil then lower heat to a simmer.  Cover and simmer one hour.

Remove bay leaf.  Using a stick blender or food processor, process the soup until the mushrooms are chopped and chunky (this will thicken the soup).  Finish with salt, pepper, and thyme to taste.  Garnish with crème fraiche for creamy goodness!

{printable recipe}

This Food Memory is from Joanne of Inspired Taste.  She sent me the recipe right before Thanksgiving, which was inspired because I needed a serious infusion of vegetables into my diet after pigging out on turkey day.  This soup was easy to fix which was exactly what I needed on what turned out to be a busy day in the kitchen.  Thanks Joanne for helping to lighten my load.

Creamy Vegetable Soup

When I was younger my mother made a lot of soup.  Both of my parents worked during the day and one of her favorite meals was to make soup for us for dinner; she would make all kinds of soups (her favorite was leek and potato).  Now that I have my own kitchen, I have found that I too make lots of soups.

If there was one soup that Adam and I can always go for, it’s this recipe for vegetable soup.  We just love it, I think we have actually had it 3 nights in a row before.  It is very simple and inexpensive, which we love.  Ever since Adam and I moved into our condo together, we always try to spend as much time together as possible.  Obviously, I love to cook and spend a lot of time in the kitchen, but sometimes, I just get so caught up in a recipe, while both Adam and I are home, we don’t actually spend any time together.

Of course we both love the outcome of hours in the kitchen, but sometimes we just want to spend time together (but still have an awesome meal).  Making this soup is the perfect combination of an awesome and wholesome dinner, an opportunity to spend a little time in the kitchen, Adam has time to set up the blankets and wine and we get to spend the rest of the night together on the sofa, oh, and there is very little cleanup.

• 2 tablespoons olive oil
• 1 pound carrots, washed
• 1 large sweet onion (Vidalia works well)
• 4 sticks of celery
• 2 garlic cloves, halved
• 2-3 medium potatoes (Yukon Gold works well)
• 4 cups chicken stock
• 1 bay leaf
• 2-3 sprigs fresh thyme
• 1/4 cup cream
• salt and pepper

Cut the carrots, onions and celery into 1/2 inch cubes, then put them into a large soup pot with the olive oil over medium-high heat.  Sprinkle the vegetables with about 1/4 teaspoon salt and 1/8 teaspoon pepper, then cook for 5 minutes.

While the vegetables are cooking, peel and cut the potatoes into 1/2 inch cubes.

After the 5 minutes, add the halved garlic to the pot as well as the potatoes, then cook for another 5 minutes.  BAH Note:  Joanne said not mincing the garlic allows for a more “mellow” garlic flavor in the soup and she couldn’t have been more right about that.  You’ll taste the garlic, but in all the right ways.

Add the bay leaf, thyme and chicken stock and bring to a boil, reduce the heat and simmer for 20 minutes or until all the vegetables are cooked through.  Remove the soup from the heat.  Take out the bay leaf and thyme stems (the leaves will fall off the stem during cooking).  Pour the soup into a blender and blend until your desired consistency, I personally like this soup pretty smooth.  Pour the blended soup back into the soup pot, add the cream season to taste and heat through, but do not boil.

BAH Note:  I used additional chicken broth instead of cream in the soup.  You use what you have or like best.

{Printable Recipe}

I wouldn’t recommend serving this soup and salad together since they are both made from butternut squash. But, if you’re looking for ways to use up a squash or two, I highly recommend you try these.

Butternut Squash Salad

Adapted from Ina Garten

BAH Note:  I prefer my vinaigrette to have more acid than olive oil.  Add additional olive oil to the dressing to get it how you like it.  Ina uses 1/2 cup olive oil to the 1/4 cup vinegar and juice reduction.

• 1 butternut squash, approximately 1 1/2 pounds, peeled and diced
• 1/4 cup plus 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 cup sweetened, dried cranberries
• 3/4 cup apple cider or juice
• 2 tablespoons cider vinegar
• 1 large or 2 small shallots, minced
• 2 teaspoons Dijon mustard
• 4 ounces mixed greens
• shaved or grated Parmesan cheese

Heat the oven to 400 degrees and line a sheet pan with aluminum foil.

Place the diced squash on the foil lined sheet pan and drizzle with 2 tablespoons olive oil.  Season with salt and toss to combine.  Roast the squash until nearly fork tender, approximately 30 to 40 minutes.  Add the cranberries for the last 5 or 10 minutes of roasting.

Meanwhile, combine the apple juice (or cider), vinegar, and shallot in a small saucepan.  Heat to a boil over medium high and cook until reduced to approximately 1/4 cup, approximately 10 minutes.  Remove from the heat and whisk in the mustard and remaining 1/4 cup olive oil until well blended.  Taste for seasoning and add kosher salt and pepper as desired.

Place mixed greens on a plate and top with squash.  Dress with just enough vinaigrette to moisten the salad and garnish with Parmesan.

{printable recipe}

Curried Butternut Squash Soup

Inspired by Ina Garten

• 1 butternut squash, approximately 3 to 4 pounds
• 1 medium or 2 small onions
• 2 apples
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1 tablespoon curry paste
• 2 tablespoons mild mango chutney

Heat the oven to 350 and line a sheet pan with aluminum foil.

Cut the squash in half, remove the seeds and strings, and place face down on the sheet pan. Cut the onion in half through the root end and place cut side down on the pan.  Bake for 30 minutes.  After 30 minutes, cut the apples in half, cut out the cores, and add cut side down to the pan.  Bake for another 45 minutes or until a fork easily pierces into the vegetables and apples.  Allow everything to cool completely.

Once the vegetables and apples are cooled, heat the olive oil in a dutch oven over medium heat.  Add the curry paste and let cook for approximately 1 minute.  Add the mango chutney and cook 1 to 2 minutes more.

Using a spoon, or your hands, remove the flesh of the squash and apples from the skins.  Add the flesh, along with the onions, to the pot.  Stir to combine and cook for 1 minute.  Add 3 cups of chicken broth and bring to a simmer.  Remove from the heat and use a stick blender to puree the soup.  Alternately, this can be done in several batches in a food processor or blender.

Once the soup is completely pureed, add additional chicken broth to thin to your desired consistency.  Season to taste with salt and pepper.

{printable recipe}

I’m having a bit of writer’s block today. I think I might still be a bit conflicted about posting Cook’s Illustrated Recipes.  Like the ex that you continue to drunk dial, long after the breakup, I can’t make a clean break from CI.  But you know what?  Quick and easy trumps moral dilemma in this instance.  So instead of trying to come up with a witty narrative, I’m just going to skip right to the recipe.

Creamy Tomato Soup

Cook’s Illustrated

BAH Note:  I used my immersion (stick) blender, because I hate to dirty dishes if I don’t have to.  But I think that in this instance, you should use a regular blender.  The soup was so thick when I went to blend it that I probably wasted more time than it would have taken me to process it in two batches and wash the blender.  Lesson learned.  Also, if you’re looking for an ultra smooth texture, like the condensed soup out of the can, then you’ll want to strain your soup before it goes back in the pot.  I’m not 100% sold on the flavor, I think it may benefit from the addition of some tomato paste just as the onions are done cooking.  This recipe can be easily halved since the quantities used below makes 6 to 8 servings according to CI.  And finally, CI says to use a potato masher to break up the tomato into 2 inch chunks.  Whatever.  I’m going to pretend they didn’t utter such foolishness since using diced tomatoes worked just fine for me.

• 1/4 cup olive oil, plus more for drizzling
• 1 medium onion, chopped (about 1 cup)
• 3 cloves of garlic, minced (I omitted this completely)
• Pinch of hot red pepper flakes – optional (I used this but really didn’t like what it did to the final product)
• 1 bay leaf
• 2 (28 ounce) cans whole tomatoes in juice
• 1 tablespoon brown sugar
• 3 slices white sandwich bread, crusts removed, torn into pieces (I used a white wheat bread to make this SB Friendlier)
• 2 cups chicken broth
• 2 tablespoons brandy – optional
• 1/4 cup fresh chives, chopped

Heat 2 tablespoons oil in a Dutch oven over medium high heat until shimmering.  Add onion, garlic, red pepper flakes (if using), and bay leaf.  Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.  (BAH Note – This is where I would add about a tablespoon of tomato paste and let it brown for about 2 minutes.)  Stir in tomatoes and their juices. Stir in sugar and bread.  Bring to a boil then reduce heat to medium and cook, stirring occasionally, until the bread is completely saturated and begins to break down, about 5 minutes (BAH Note – mine took more like 10 to 15 minutes).   Remove and discard bay leaf.

Working in batches, transfer soup to a blender.  Add 1 tablespoon olive oil and blend until the soup is smooth and creamy, 2 to 3 minutes.  Transfer blended soup to a large bowl and repeat with remaining soup and oil.  Strain soup back into the pot through a mesh strainer.  Stir in chicken broth and brandy (if using).  Return to a boil and season to taste with salt and pepper.  Serve garnished with chives.

{printable recipe}

Filed under: Cook's Illustrated, Cooking, Food, Photo, Recipe, Soup, South Beach Diet Tagged: Tomato Soup, Writer's Block ]]> http://bonappetithon.com/2010/02/10/soupy/feed/ 7 pmf1852 Soup and a Side