Cajun Shrimp Chowder: Summer Pleasures for Souper (Soup, Salad & Sammie) Sundays

Memorial Day weekend means it's summer and summer means chowder. I will never turn down a big bowl of chowder like this Cajun Shrimp Chowder I have had saved on Pinterest for a while now.

I adjusted the recipe slightly--adjusting the heat, adding some creole spices and putting in some corn. The shrimp I had was the smaller size, but it works well here as you get more sweet shrimp per bite of chowder. 

Cajun Shrimp Chowder 

Slightly Adapted from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice 

(Makes 6 Servings)

1 Tbsp butter
1 med sweet yellow onion, diced (I used these frozen sauteed glazed onions)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoky paprika
1/2 tsp cayenne, or to taste
1/2 tsp red pepper flakes, or to taste
1/2 tsp celery seed

(I added 1 tsp Tony Chachere's Creole Seasoning Mix)
1/3 cup sweet tea vodka or white wine
4 cups low-sodium chicken or veggie broth (I used non-chicken stock)
2 cups milk (I used 2 cans coconut milk for all of the milk)
1 cup heavy whipping cream
1 Tbsp brown sugar
2 bay leaves
2 1/2 lbs red potatoes, peeled & diced or baby red potatoes, halved

(I added 8 oz frozen sweet corn, defrosted)
1 1/2 lbs shrimp, peeled & de-veined (I used 52-60 size)

Over medium heat, melt the butter in a large Dutch oven or soup pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed and cook for 5 minutes stirring occasionally.  

Stir in the vodka and allow to simmer for two minutes. Add the broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally. 

When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally. Add the corn and shrimp and cook 3 to 5 minutes, or until they are just cooked through. Remove the bay leaves before serving.

Notes/Results: Lots of delicious flavor and just the right amount of kick for me. I really do like the smaller shrimp in this one--even if it meant I had to shell twice as many! ;-) I thought the corn as a nice touch and would probably throw in some red pepper next time too. As usual, I used coconut milk to cut down on the saturated fat and still get a thick, creamy broth but you can use any milk you want. I will happily make this again.  

Tina is in the Souper Sundays kitchen this week!

Tina of Squirrel Head Manor has been cooking up a storm while camping, including these Burgers. She says, "It's been incredibly hot and when the sun bakes the area where we set up the grill and camp kitchen, I move indoors. ... Here's a grilled burger with tomato, cheese and onion trimmings for one of our lunches."

 

 

Thanks Tina for hanging out with me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter 

Have a happy, healthy week!

 

Mark Bittman's Basic Corn (& Hominy) Chowder for Souper (Soup, Salad, & Sammie) Sundays

I wanted corn chowder but I also wanted to use up one of three large cans of hominy I had in my pantry so I decided to doctor up Mark Bittman's Basic Corn Chowder a bit, keeping it simple but adding the hominy and some extra touches to build the flavor you would get from fresh corn. 

Mark Bittman's Basic Corn (& Hominy) Chowder

Slightly Adapted from NYT Cooking

(Makes 4 Servings)

4 to 6 ea4s of corn (I used one 8 oz package frozen corn plus 1 (28-oz) can hominy)
1 Tbsp butter or neutral oil like canola or grapeseed

1 medium onion, chopped

1 stalk celery chopped

2 medium potatoes, peeled & diced (I used 1lb baby red potatoes, scrubbed & quartered)

(I used 1 tsp celery salt)

(I used 1 tsp dried thyme)

(I added 4 cups non-chicken broth)

salt and freshly ground black pepper

2 tomatoes, cored, seeded & chopped (optional)

1 cup low-fat milk (I used 1 can coconut milk)

1/2 cup chopped parsley

 

1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
2. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

I skipped the corn step and started with sautéing the onions (and celery) and potatoes, then adding the spices and tomatoes. I also replaced the corn cob broth with non-chicken stock and followed the rest of the recipe pretty much as written, just replacing the milk with coconut milk.

Notes/Results: Just a simple flavorful corn chowder with lots of great texture from the bigger pieces of chewy hominy and the firm sweet pieces of corn. The coconut milk makes it rich and the added spices give extra flavor that you would get from fresh, in-season corn. It would be good with crusty bread. I would happily make it again. 

 Linking up to I Heart Cooking Clubs where this week is (Spring) Break It Up. 

 

Let's see who is here in the Souper Sundays kitchen this week: 

Crafty Gardener is here with Chicken Rice Soup, saying "Who can resist a tasty bowl of soup on a chilly or not so chilly day.I made some chicken rice soup out of an extra cooked chicken breast, some fresh veggies and some veggies from my frozen stash. Soup for two. This soup freezes well so you could double or triple the amounts to have some for the freezer to enjoy later. To save space in the freezer I freeze my soups flat in freezer bags."

Radha of The Magical Ingredients for a Wholesome Life From the Heart of My Home shared two recipes this week. First is this Homemade Whole Wheat Sun-Dried Tomato Pasta Salad, saying, "I used sun-dried tomatoes in the pasta dough and made the salad with fresh crunchy veggies, all flavored with balsamic vinaigrette. The crunchy topping is lovely in every bite." 

The second dish was Dal Sprouts Salad. Radha says, "This dal sprouts salad used simple whole dals that will be in every home. Instead of making curries alone, they are great as salad too. I often make sprouts and use them in curries, salad, and rice or paratha." 

Shaheen of Allotment2Kitchen brought Mexican-Style Black Eyed Beans Soup saying., "This is a Black Eyed Beans soup with red pepper happens to be vegan, but too tone down the spices, I garnished it with grated cheddar cheese for coolness. To make more of a substantial meal of it, i made cornbread. I remembered the packets of cornbread mix that my American friends brought over a couple of years back."

Thank you to everyone who joined me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

 

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

A Quick Riff on Aarón Sánchez's Sopa Seca (Dry Soup) for Cook the Books Feb/March Pick: "Where I Come From"

As usual, I am wildly behind for the month and for my submission for Cook the Books February/March pick, Where I Come From: Life Lessons from a Latino Chef by Aarón Sánchez, hosted by Claudia of Honey From Rock. (See the intro post here.) I'd love to tell you that I carefully crafted one of the chef's recipes from the book or on the web. The truth is, I tossed together my dish using shortcuts, and while listening to the last of the audio book, the night before our deadline. 

Lest you think I regret this, I have to say I don't because it turned me on to Sopa Seca, which might just be my new favorite flavorful pasta dish--whether you make your own salsa or not. But first, let's talk about the book.

I have always liked Aarón Sánchez, mostly from his show with Chris Cosentino, Chefs vs. City, where they traveled around to different cities competing with local chefs in food challenges. It only ran two seasons on Food Network, but it was a favorite. I also liked him on Chopped, MasterChef, and The Next Iron Chef. I actually received a copy of his memoir last year as part of #AbramsDinnerParty from Abrams Books. I was a bad participant though because I got behind and never even started it. I was very happy when Claudia selected it for Cook the Books and although I looked into my copy for photos and recipes, I mostly listened to the audio book (read by the author) which popped up as a Audible Daily Deal a while back.

                                         

Where I Come From follows the chef from his childhood with Zarela Martinez, his single mother who was a renowned restaurateur, cookbook author, and authority on Mexican cuisine. He floundered a bit in his teenage years, causing his mother to send him to an Outward Bound-style camp one summer and to apprentice with celebrity Chef Paul Prudhomme. His twin brother was more the scholar and ended up a lawyer but Aarón knew he belonged in the kitchen. The book goes through his early years, his time working in and eventually owning his own restaurants, his personal life and battles with depression, and his celebrity and Food Network years. I liked listening to him tell his story, as his passion for food and family shine through--although the man does like an F-bomb a little too much. 

I found myself more interested in his account of the early Food Network and the early "chefs as celebrities" days and his restaurant experiences than I did his personal life--especially his teenage machismo stories, but he does spin a good story and isn't afraid to give all of the dirty details. He also describes food so well that I spent the book craving really good Mexican food which I wish was closer to where I live. There are about a dozen recipes in the book and they all sounded very good and seemed accessible to the home cook. Overall, I enjoyed the book and it reaffirmed my feeling that Aarón Sánchez is a talented chef and a good guy.  

On to the food. As mentioned, there is plenty in the book. From the included recipes, I was most interested in making the Sautéed Hominy with Pico de Gallo and Oregano, which I will make someday soon with the cans of hominy I like to keep around for soups and such. I decided to move away from the book and find a recipe online that might be quick to make. The recipe that popped up most frequently when I was Googling was a pasta dish called Sopa Seca which translates to "dry soup" and involves toasting pasta and cooking it with salsa and broth on the stove. In the Food Network recipe, Aarón makes a Roasted Tomato-Chile de Arbol Salsa but since I was under the gun for time and cooking after work, I chose a good medium-heat jarred salsa instead, making this dish ready in under 30 minutes. 

Aaron Sánchez says, "Pasta? That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup." 

Sopa Seca
Slightly Adapted from Aarón Sánchez via FoodNetwork.com
(Makes 2 Servings)

1/4 cup canola oil (I used olive oil)
1 cup small shaped pasta such as melon seeds, orzo, or alphabets

1/2 cup salsa (The Chef's Roasted Tomato-Chile de Arbol Salsa, recipe at Food Network, or your favorite jarred or fresh salsa)

2 cups chicken or veggie stock

1 Tbsp chopped fresh cilantro

handful of shredded cotija or queso fresco or pecorino, Parmesan, or lightly salty feta cheese

(I added some tiny tomatoes labeled "Sprinkles" from the grocery store)

Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.

Scoop out and discard 2 tablespoons of the oil. Add the salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.

Divide the pasta between two bowls and garnish with the cilantro and cheese (and tiny tomatoes).

Notes/Results: I was pleasantly surprised at how good this simple dish is--rich, comforting, satisfying and flavorful. And to think it came from just spending a few minutes toasting the pasta and then stirring in salsa and letter it simmer away. I had no trouble devouring my bowl and plan on eating the leftovers for lunch today and then making it again. I am sure it's even better with the chef's freshly-made salsa, but if you have small pasta and a jar of salsa in the pantry as I usually do, this is a quick and tasty weeknight dish. The fresh cilantro, crumbly (feta in my case) cheese, and the tiny "tomato sprinkles" I added gild the lily, but it is delicious on its own. Sometimes last minute, low effort is a big win. 

I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. You can see this week's round up post here.

 

The deadline for this round is today and Claudia will be rounding up the entries for Cook the Books on the website in a day or two. If you missed this round and you like books and food and foodie books, join us for our April/May pick, Honeysuckle Season by Mary Ellen Taylor, hosted by Debra of Eliot's Eats. 

 

 

The Book Tour Stops Here: A Review of "The Poet" by Lisa Renee Jones, Served with a Recipe for Mac-and-Cheese Popcorn

Happy Aloha Friday! I am happy to be today's stop on the TLC Book Tour for the new thriller, The Poet by Lisa Renee Jones. Accompanying my review is an recipe for a bowl-full of tasty Mac-N-Cheese Popcorn inspired by my reading. 

Publisher's Blurb: 

“The poet is a liar who always speaks the truth.” -Jean Cocteau

Some call him friend or boss.
Some call him husband or dad.
Some call him son, even a favorite son.

But the only title that matters to him is the one the media has given him: The Poet.
A name he earned from the written words he leaves behind after he kills that are as dark and mysterious as the reason he chooses his victims.

One word, two, three, a story in a poem, a secret that only Detective Samantha Jazz can solve. Because he’s writing this story for her.

She just doesn’t know it yet.

Mass Market Paperback: 368 Pages

Publisher: Entangled: Amara (March 9, 2021)

My Review:

Detective Samantha Jazz is back at her job after counseling since she witnessed the death of her Police Captain and "dirty" cop" father when he was gunned down by a criminal he once put away. Sam is a poetry student and fan, a trait that she got from her grandfather, so when the detective investigating a murder at a poetry slam abruptly asks for a transfer to another city, Sam gets the case. When a second murder happens and a poem is left, it's clear they have a serial killer case and that The Poet has some personal interest in Detective Jazz.  

I was in the mood for a good thriller, especially one with a strong female main character and some FBI profiling so The Poet basically worked for me. I say basically because the author had me hooked all through the book but the ending seemed rushed and didn't quite hit home the way I wanted it too. Still, there's a lot to like in Sam Jazz, her detective partner Lang and her love interest, FBI agent Wade. Some other good side characters that will have me picking up the next book. I'd like a deeper dive into the different characters, and into Samantha's too. It had a good level of tension, and enough twists and red herrings thrown out to keep me guessing through at least 3/4 of the story. A good creepy-level too, I read it mostly at night and did have to make sure the door was locked the drapes were shut. If you like mystery-thrillers, procedurals, dark and twisty tales, and books with strong female leads, you will enjoy this one. 

-----

Author Notes: New York Times and USA Today bestselling author Lisa Renee Jones is the author of the highly acclaimed INSIDE OUT series. Suzanne Todd (Alice in Wonderland) on the INSIDE OUT series: Lisa has created a beautiful, complicated, and sensual world that is filled with intrigue and suspense. Sara’s character is strong, flawed, complex, and sexy – a modern girl we all can identify with.

In addition to the success of her INSIDE OUT series, Lisa has published many successful titles. The TALL, DARK AND DEADLY series and THE SECRET LIFE OF AMY BENSEN series, both spent several months on a combination of the New York Times and USA Today bestselling lists. Lisa’s other bestselling series include: DIRTY RICH and WHITE LIES.

Prior to publishing Lisa owned multi-state staffing agency that was recognized many times by The Austin Business Journal and also praised by the Dallas Women’s Magazine. In 1998 Lisa was listed as the #7 growing women owned business in Entrepreneur Magazine.

You can Connect with Lisa on her website, Facebook, Twitter and Instagram.

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Food Inspiration:

There's a fair amount of food in The Poet, mentions included chocolate-covered glazed donuts, Godiva chocolate bars and chocolate in general, red wine, popcorn, Chinese food, coffee, pre-made protein shakes, hamburgers, hot salty fries, Diet Coke, Diet Sprite, sandwiches, tea, milk, bourbon, a tequila and lime cocktail, takeout from a late night taco place, Frosted Flakes, Starbucks "green tea drink" and venti skinny white mochas, egg salad sandwiches, pancakes, cinnamon rolls, hot chocolate, mac n cheese from Old Chicago Taphouse, cold gourmet pizza, and birthday cake.

For my bookish dish, I was considering something chocolate--which Detective Jazz and her tech guy are VERY fond of. Then I was going to recreate a pub style mac-and-cheese after Jazz's love interest brings her some from his visit to Dallas but my thoughts turned to popcorn which seems to be a common dinner for our detective, and it is for me too. Since plain popcorn wouldn't be much of an effort, I started thinking, "what about mac-n-cheese popcorn?" and looked online. It turns out that sprinkling dry Kraft or other brands (I had Annie's on hand so that's what I used) Macaroni & Cheese powder on popcorn is out there. Then I saw a recipe from the Rachel Ray Show that has you blend the powder into melted butter first which to me sounded better than dry sprinkles, so that's what I did. (After all it was Chef Richard Blais who made it on the show!) ;-)

Mac-N-Cheese Popcorn

Slightly Adapted from the Rachel Ray Show

(Serves 4) 

1 packet of mac-and-cheese powder flavoring from a box of mac-and-cheese

1 stick butter, melted

black pepper

popped popcorn, freshly popped, 10-12 cups or more

Whisk the mac n’ cheese powder with the melted butter. Add in a little black pepper. Pour mixture over the popcorn and toss to coat. 

Notes/Results: Simple cheesy, buttery goodness that tastes like childhood. I like mixing the cheese into the melted butter because it isn't a funky powdery texture, and because it's not sauce, it retains the crunch of popcorn with extra butter. I mixed up a half-batch with about 6 cups of popcorn and found myself needing to go put it away because it borders on addicting. I recommend using plain, or just salted popcorn so it doesn't get too buttery (yes, here I think it could be "a thing!") ;-) It's not for cheese purists of course, but if you occasionally indulge in comfort food from your childhood that comes in a box, this is a fast and fun (and slightly messy) movie or one-handed book reading snack that I'd make it again. (And, in case you were wondering, I'll probably cook the pasta from the box and throw it into a salad with some tuna so I don't waste it!) ;-) 

I'm sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. You can see this week's round up post here.

Note: A review copy of "The Poet" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.   
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here. 

 

Donna Hay's Cauliflower and Corn Chowder for Souper (Soup, Salad & Sammie) Sundays

Today just isn't sure what it wants to do--it's rainy, then it's sunny, it's a bit breezy and a balmy 73 degrees so perfect for a sunny bowl of chowder. Donna Hay's Cauliflower and Corn Chowder is my soup pick this week. It's a vegetarian soup that can be vegan if you use a dairy-free parmesan or omit it. 

This chowder has no cream, the beans and cauliflower thicken it up when part of the soup is blended.

Cauliflower and Corn Chowder

Slightly Adapted from DonnaHay.com

(Makes 4 Servings)

800 grams (about 1 3/4 - 2 lbs) cauliflower, cut into small florets

1 clove garlic, crushed (I used 2 large cloves--one on the topping and one in the soup)

3/4 cup, finely grated parmesan

sea salt flakes and cracked black pepper

2 Tbsp extra-virgin olive oil

1 leek, thinly sliced

2 corncobs, kernels removed (I used 1 1/2 cups frozen corn)

1 can white beans, rinsed and drained

1 litre vegetable stock

2 cups water (I used 5 cups of non-chicken stock)

1/2 bunch chives, chopped

1/4 cup dill sprigs

Preheat oven to 400 degrees F. Place 2 cups of the cauliflower in a large bowl. Add the garlic, parmesan, salt, pepper, and half the of the oil and toss to combine. Spread the cauliflower mixture on a large oven tray and cook for 20 minutes or until golden.

While the cauliflower is cooking, heat the remaining oil in a medium saucepan over medium heat. Add the leek and cook, stirring, for 4 minutes or until softened. Add the corn, beans, stock, water, salt, pepper, and remaining cauliflower. Cover and cook for 15-20 minutes. Pour half the mixture into a jug or blender jar and using a handheld blender or the regular blender, blend until smooth. Return to the soup pot and cook for another 10 minutes.

Divide the soup between bowls and top with the roasted cauliflower, chives, dill, and black pepper to serve. 

Notes/Results: First off, if you are making the roasted cauliflower with the parmesan and garlic, I suggest doing more that 2 cups worth. Basically because you are going to shove the bits of roasted cauliflower and parmesan crisps bites into your mouth before it gets near the soup bowls. (OK, maybe that's just me.) This is a simple soup, satisfying but not too heavy and good flavor (although I used extra garlic and all stock in mine). I would happily make it again.

Linking up this post to I Heart Cooking Clubs where it's Potluck week.

Now let's check out the Souper Sundays kitchen and see who is here!

Judy of Gluten Free A-Z Blog shared Broccoli Almond Soup and said, "This is a new soup that was not published in my cookbook. The combination of broccoli and almonds in this beautiful soup is quite delicious. The almonds add that Je ne sais quoi. to a simple broccoli soup. ... This broccoli soup was light, creamy, and delicious and not too heavy for my warmer weather. The small amount of almonds gave it a little texture, protein, and healthy fat- but not too much!"

The Crafty Gardener went a bit rogue with her entry, "Soup'er Tuna Casserole," made from a can of soup, but we'll honor it. She says, "I love an old fashioned tuna casserole for dinner. Although this is not a soup recipe I’m still including it with my ‘soup’er recipes as it uses a can of condensed soup."

Debra of Eliot's Eats brought Spicy Lentil Soup, saying, "This soup came out perfect. I loved the combination of flavors and the spicy richness. Check your fridge and pantry for the ingredients. If you don’t have them all, improvise. This soup is very forgiving. For instance, my celery was quite limp and my carrots a bit slimy and who knows how old the lentils were. Don’t have brown lentils? Use green. No worries. It all works."

Welcome Liz from Spades, Spatulas & Spoons who joins us for the first time at Souper Sundays and brings a Spicy White Bean Soup with Chicken. She says, "Melissa Clark of the NY Times calls this recipe “a poem in a bowl”. I must agree that it is certainly delicious and a little different. It gets it’s spiciness from fresh ginger, red-pepper flakes, and cumin. A squeeze of lemon at the end adds a welcome freshness."

Shaheen of Allotment2Kitchen is here with Broccoli and Stilton Soup. She says, "The reason why I wanted to share it, just made me chuckle. The recipe comes from New Covent Garden Soup for Every Day and this Broccoli and Stilton was the recipe they actually suggested to make on the 28th February and what is the date today?!  See why I am chuckling to myself. It was really accidental and not planned. The soup was rich and quite creamy naturally from the addition of the potatoes, so I omitted the cream from the original recipe in the cookbook. I have decided that I actually like broccoli in soup." 

Thank you to everyone who joined me this week!

 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!