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.