or a New Years Resolution of sorts,
if you will...
When asking son Matthew what his Christmas gift wishes were,
he requested a book filled with my recipes.
This idea came about a week before Christmas
and it just wasn't enough time to put one together,
yet I knew it was something both of my grown children
would enjoy.
So call this an early, weekly Christmas gift to Erin & Matthew
and also
a New Years Resolution
all rolled into one...
A Resolution to try one new recipe a week,
and if it earns a smiley face
from the Gervais' household,
I'll post the recipe on the blog
and hopefully
my kids will have 52 new recipes to add to their recipe books,
courtesy of Mom's test kitchen!
courtesy of Mom's test kitchen!
It's a cold & windy start to 2012 here on the Iowa plains....wow, hold onto your hat! Looks and sounds more like March, then January...
very very windy and no snow yet on our ground.
They are calling for temperatures of 61 degrees for Thursday...
no complaints from this girl!
They are calling for temperatures of 61 degrees for Thursday...
no complaints from this girl!
There is a nip in the air though, with the wind, and in general is a good soup day. Today's new recipe try is called Tomato-Basil Parmesan Soup. A recipe I found while perusing on Pinterest that has earned a smiley face...love the mellow taste of tomato (not too strong) and the nice texture of the carrots and celery...delicious!
TOMATO-BASIL PARMESAN SOUP
TOMATO-BASIL PARMESAN SOUP
Add two (14oz) cans of diced tomatoes, with juice to large soup kettle. Mix 4 teaspoons of chicken bouillon into 4 cups of warm water and add to tomatoes. Finely chop 1 cup each of carrots, celery and onion; add to kettle. Finely chop 1 T. fresh oregano and 1/4 cup fresh basil; add to soup mixture.
Place over low heat and cook down for approximately 1 hour, or until vegetables are soft. Take a potato masher and slightly mash down the tomatoes and veggies to smaller pieces (this is optional and was my personal preference)
Melt 1/2 cup butter. Add 1/2 cup flour.
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| Stir to mix. |
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| Stir constantly for about 3 minutes. |
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| When mixture starts to turn a golden brown, take off of burner. |
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| Slowly stir in 1 cup of hot soup into butter/flour mixture. |
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| Stir until well mixed. |
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| Add another 3 cups of soup to the mixture and stir until smooth. |
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| Add mixture back into large soup kettle and stir until well mixed. |
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| Add 1 cup parmesan cheese. |
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| Stir to mix well. |
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| Pour in 1 pint (2 cups) of Half & Half |
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| Stir, mixing well. |
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| Add freshly ground pepper and salt to taste. I thinned down the soup slightly with 2% milk, just before serving as I prefer a slightly thinner based soup and it was delicious! |
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| Enjoy! |
And a recipe card for you to play...
this allows you to print, save or share!
| Make a free recipe card design |

























































