Soups & Sweet Treat 4.10.14

What an amazing day yesterday!  Warm sun, melting snow- ahhhhh!!!!!  The soups this week will be on the “lighter” side in order to celebrate (fingers crossed) SPRING!


Spinach & Zucchini Bisque w. Roasted Leeks…a simple soup with an amazing depth of flavor thanks to the addition of fennel.  Ingredients:  leeks, olive oil, garlic, onions, celery, fennel, zucchini, yukon golds, veggie stock, pinch of nutmeg, spinach, whole milk.  13. per quart, Vegetarian, Vegan (minus milk- it won’t be missed!  The soup is creamy from the addition of potaotes) & Gluten-free.  Served w. bread

Italian Sausage Zucchini Soup…this soup was just featured in the March/April edition of Yankee Magazine.  I made it over the weekend and it is yummy!  Light, but full of flavor thanks to the sausage.  Ingredients:  olive oil, sweet italian sausage, onion, garlic, kosher salt, pepper, tomatoes, fresh basil, fresh oregano, fresh parsley, zucchini, celery, green pepper, chicken stock.  Garnished w. parm cheese.  Gluten-Free.  13. per quart served w. bread

Sweet Treat: Iced oatmeal cookies 1. per cookie

Published in: on April 7, 2014 at 9:49 pm04  Leave a Comment