, , , , ,


I love soup.  I love it for breakfast.  I love it for lunch.  I love it for dinner.

Last night I made consomme with the chicken broth left over from the poached chicken you saw in the last post.  The broth was light, clear and beautiful.  So delicate.  I added summer squash, red and white onion, garlic, cubed raw chicken breast, then brought it to a boil.  At the last minute finished it with spinach leaves.  I have to say the flavor of the summer squash with the delicate chicken broth was devine.  I’m definitely making this again and again.

Of course I served a salad with the soup:  little gems, tomatoes, peppadew peppers, and a dressing made of mayo, sour cream, garlic, hot sauce, olive oil, lemon juice and salt and pepper.

Sam loved all of it.