Winter Yummy!

Next—kale and white bean soup.

Soup, soup and another bowl of soup … the kitchen has been abuzz with soups this Winter. Chicken-tortilla, tomato-basil, white bean and kale, mushroom and chicken chili with extra chili are the new favorites here. I save all bones and shells for homemade stocks. My freezer now boasts chicken, smoked chicken, shrimp, beef and even lobster stock—yes, delicious lobster stock!

We have a new family member whose business is seafood—check out Lobstergram.com. Have a look at a few of my favorites in the making and get busy making homemade stock—it’s so easy and the flavor added makes all soups a winner. Water, carrots, celery, onion, bones or shells, peppercorns, garlic and a few of your favorite herbs will make delicious stock. My favorites are thyme, rosemary, parsley and oregano. Chop everything into large chunks and just add to a large pot of water—the bigger the better. Ina Garden doesn’t even peel the veggies! Bring it all to a boil and then turn down to low and cook for as long as you like … usually 2-4 hours. Cool the stock, then transfer to quart plastic containers left over from all of those to-gos you ordered. Try it. You will love the results and your house will smell wonderful!.

Saute the veggies—I use Pam to cut the fat.

Yummy tomato basil soup is on the way

Add the stock—mine was still frozen. lol

First make and freeze your stock.

REPOST: This was originally posted on 02/07/2022