So many soups we especially enjoy through the winter are laden with fat, which is used to thicken the broth. These butter-flour roux and heavy creams yield delicious, rich soups which are, unfortunately, calorically dense.
On a cold wintry day, they may be heart-warming but they are not heart-smart! Potatoes can also be used as thickening agents but they can develop a glue-like consistency when puréed. Therefore, I often gravitate towards soups that use leftover bread crumbs as a thickener.
This quick and delicious soup is similar to a Pancotta Alla Toscana, the traditional Italian Tomato-Bread Soup. I changed the spices, giving the soup a more traditional Spanish flavor. The addition of a thimble of sherry wine vinegar would be excellent.
I also wish I’d thought to pick up a Spanish sheep’s milk cheese–it would be wonderful freshly grated over this brew. Add the grated cheese and sherry vinegar to taste if you have some handy.
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
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