Monday, March 15, 2010

Whatever gets you through the winter

Regardless of whether you're looking to prepare nutritious lunches for the workweek or the recent HVP scare has you sworn you off of processed food, homemade soups are a just a good idea. Here are three mostly healthy (maybe not so much the first one) and mostly quick (definitely not the last one) soups that I enjoyed this past winter:

When a restaurant refuses to share a recipe, the Food Network test kitchen sets to work trying to duplicate it. (When will these restaurants learn that all attempts to resist the Food Network are futile?) Since I've never been to the American chain Panera, I can't say whether this experiment succeeded or not, but I can't imagine a broccoli and cheddar soup tasting any better. I substituted vegetable stock for chicken and used high-quality cheddar (natch).

If I say that I prefer this SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL over the traditional recipe, does it mean that I can no longer, in good conscience, self-identify as Franco-Ontarian?

I kid. I love my Habitant!
This last soup — VENETIAN-STYLE BEAN SOUP WITH PASTA — takes some effort, but it's about as hearty and satisfyingly nutritious as a soup can get. (Habitant notwithstanding.) I substituted Romano beans for the elusive borlotti variety. 

Sunday afternoon soup making sure was a fun way to pass the winter, but now that the warm weather is here, I guess I'll have to move on to salads. 




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