Italian Sausage Soup

Much of the East Coast is getting bogged down with rain today. And, I’m feeling it. I made and photographed this recipe a couple of weeks ago – and meant to share it last week. However, I lost a very close friend last week kind of suddenly. I say “I” – but I really mean our whole community – as everyone is mourning the loss of our dear Laura. I haven’t really felt like doing much of anything the past few days, besides moping around the house, with the occasional uncontrollable sobbing. I’m getting there. Grief just sucks, ya’ll.

Needless to say, a couple of rainy days to stay in my pajamas is just what the doctor ordered. Figured I could at least take a few minutes to share this recent recipe find with you guys! And, what better meal is there to enjoy on days like this, than a warm bowl of filling soup?

I came across this recipe in the Loaves & Fishes cookbook by Anna Pump, another favorite which was lurking in the “lost pile”. All of her cookbooks are phenomenal. She was a close friend of our Majesty The Queen (Ina Garten) and collaborated at Barefoot Contessa in the Hamptons with Ina for years, as well as running her own successful shop and bed & breakfast. She too passed rather suddenly back in 2015, and I will always treasure the books and recipes she left behind. But, I digress… As I’d mentioned, I made this substantial soup a couple of weeks ago now – and haven’t been able to stop thinking about it since!

It came together really quickly, with simple ingredients that are easy to find – or you may even have on hand already. It was also really quick to cook too. Most soups take ALL DAY to have a really deep flavor. But the addition of two kinds of sausage, both ground and link, really pack a punch in that department – yielding a soup that tastes like its simmered for hours, in less than one.

I served it along side some warm crusty rolls and a simple fresh green salad to round out the meal. Everyone really enjoyed it, and it will definitely be one I make again soon! Might try adding cannellini beans the next go-round.

Source: The Loaves and Fishes Cookbook – Anna Pump

This time of year, there’s really nothing more comforting than a warm bowl of soup. Am I right? Well, except for when it’s a chowder. Made using pantry staples. That’s incredible easy…

The shorter days and grey skies really have me yearning for comfort foods. And this recipe definitely fits the bill. A deliciously cheesy chicken chowder that can be made in just a few minutes. I usually use leftover chicken. However there’s no shame in the store-bought rotisserie game. Just stay away from the canned stuff, ick!

A quick saute of stand-by veggies – all the usual suspects: onions, carrots, celery, garlic. Then some carbalicious goodness in the form of potatoes and corn join the party. With a good helping of shredded cheddar and heavy cream, ya know… to throw the richness factor just right over the edge.

Pair with a nice green salad, and some warm crusty bread. Sheer perfection! As with any soup, stew, or chowder – this just gets better after a day in the fridge. Perfect to whip a batch up and enjoy for lunch all week. 

Source: adapted from Taste of Home, June/July 1993

Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Souce: adapted from The Noble Pig

Beef Stew

The chapter we call winter is finally coming to a close. And while I’m super excited to welcome spring, I’ll definitely miss those warm stick-to-your-rib meals that we get to enjoy during those cold months. One of my favorites is this hearty beef stew. It’s a recipe from America’s Test Kitchen that I’ve been making for close to 10 years now, and for good reason – because it’s absolutely delicious.

I love taking a tough cut of beef like a chuck roast and turning it into the tender chunks that melt in your mouth. The addition of red wine to the stew adds such wonderful richness and depth of flavor, and really compliments and brings out all the wonderful flavors in the beef. Red potatoes, carrots, and peas also come to the party for a dip in the tub. Troublemakers.

It makes a large pot full that is plenty for supper one evening, and then enough leftovers for several lunches worth. And like with all stews and soups, it just gets better as time progresses. It also freezes wonderfully for an easy meal when you don’t feel like cooking. Definitely one of our favorites!

SOURCE: The New Best Recipe by America’s Test Kitchen