James added an extra handful of oyster crackers to our favorite homemade soup. I love making soup, but in the past, it was such a messy ordeal. Now, I have one of those Philips-brand soupmakers---I just dump the ingredients into the pot, close it up tight, and in eighteen minutes the machine steams, cooks, and purees the soup. So easy! At the end, I add real cream and oyster crackers (the children like a generous portion of both) to add some richness and saltiness...
Our first night in Lincoln, our realtor, Carla Hines, took us to Fireworks restaurant after a day looking at houses. Carla became a close family friend; Fireworks became a favorite restaurant; and we made an offer on a house the next day. I had the carrot jalapeño soup and tried to recreate it multiple times over. And now our children count it a favorite soup too. I'm glad I finally figured out the recipe... We love the sweet and spicy mix of carrots and jalapeño peppers. It's really a soup that works both in summer and in winter. This is also a popular Friday meal when we offer our Friday penance and abstain from meat as a family.
3 cups chopped carrots
3 jalapeños, chopped
1 cup summer squash or zucchini
3/4 cup chopped onion
1/2 cup chopped celery
2 cloves chopped garlic
1 cup rice
3 cups water
chicken or vegetable bouillon for 3 cups
Kosher salt
black pepper
Heavy cream*
Oyster Crackers*
I throw all of the ingredients (*save for the cream and crackers) into the Philips pot and push the puree button. (Notice the frozen summer squash and zucchini---still using up our bounty harvest from this summer...) A perfect smooth hot yummy soup eighteen minutes later. And it becomes a bisque once I add the cream at the end. This appliance has made soup so easy! Bon appetit!
