Season of Soup Part 3: French Onion

I’ll be honest.  I really wanted to make this soup because I finally had the perfect dishes in which to serve it.

Is that weird?

Don’t get me wrong: I also made it because it is stupendously delicious.  But I am of the opinion that presentation can help make food taste even better.  

The last time I made French Onion soup was because I had been given around thirty pounds of onions by a fellow teacher.  That was my first time making it, and it was good. 

But this time, it was better.

I followed a different recipe this time.  The only real difference was the addition of thyme.  I also melted provolone on top...because it's what I had.  It was delicious!

Find the recipe here.

Season of Soup Part 2: Tortellini Spinach Pesto

I know I have complained before of some ingredients being difficult to find in Japan.  (Cheese is one, if you recall.) 

Making Chinese soups is a snap.  Finding ingredients for Asian recipes is usually not too hard.  Things like fresh shiitake mushrooms and bamboo shoots, which would otherwise be dried or canned. 

Fabulous.

After the Schezuan soup, I was in the mood for something different.  So I looked to Italy.

I have found and used some great soup recipes on the Eating Well website.  This particular recipe I based off of Eating Well’s Chicken and Spinach Pesto recipe-it's delicious. 

When I made this soup, I basically made the Chicken and Spinach Pesto soup, but added tortellini.  If I could get my hands on Italian sausage, I would have substituted it for the chicken, but alas.  I have yet to discover Italian sausage in the Land of the Rising Sun.  Sigh.

But the chicken is still delightful.  It's an excellent soup.

I recommend wine and Italian bread on the side with tiramisu for dessert. (In my book, these three things go with any meal.)

Yummy!

Find the soup recipe here.

Beef and Barley

Alright.  I know I have said this before…but I truly love cool weather and the foods that come with it.  Soups and stews, in particular. 

My awesome sister who lives in New Zealand recently mailed me a bag of barley.  Awesome.

Of course, this means…beef and barley soup.  How could it not? 

I, again, searched through one of the best food blogs I know.  And again, it did not fail me. 

She does not kid: this is the easiest soup ever to make.  I followed it near exact, with a few added carrots and a couple more cloves of garlic.  It was perfect…

Warm.  Comforting.  Aromatic.  Delicious. 

Served with a fresh slice of buttered bread, (that my husband made-What!? How lucky am I?!) this meal hit the spot. 

It’s definitely on my make again list.  

Find the recipe right here. 

mmm...soup

Sometimes I wish it were winter year round.  Why? 

I love soup.  I love hot, hearty delicious soup.

But let’s be real people: who actually wants to eat, let alone cook, hot soup in HOT weather.

Not me.

Thankfully, I was able to make this soup just before the oppressive heat settled down for the summer. 

Carrot.  Ginger.  Apple.

 Delightful.  And healthy to boot!