Lisa's Broccoli Cheese Soup (Panera Copycat)

Ten years ago (I remember specifically that we were at the beach), in one of those amazing Six Degrees of Separation connections, Lisa saw and recognized my name on a Colorado Springs friend's Facebook page. Lisa and I were childhood friends, neighbors, and our moms together were Brownie leaders. Lisa's brother was in my class. 

It's always interesting to reconnect with people from the past; this was a good reconnection. Lisa has some pretty strong views, and sometimes she and I have disagreed vehemently to the point where we stopped being friends for a few years. Earlier this year, we reconnected yet again. She was leery, adamantly anti C-vax, sick of people arguing for lockdowns, mandates. And I was like, yep, we'll get along just fine! 

Then she shared this soup recipe, sealing our friendship for life. 

LISA'S BROCCOLI SOUP

2 T. butter 

1/2 chopped onion 

2 T. flour 

3 c. chicken broth 

1 c. shredded carrot 

2 c. chopped broccoli * 

12 oz. evaporated milk or half and half, etc. 

1/4 t. seasoned salt 

1/4 t. cayenne (my own touch!)

4 oz. shredded cheddar 

1/2 c. shredded parmesan 

*I use a 10 oz. bag of frozen broccoli crowns/florets, thawed, and pulsed in the food processor to appropriate soup size. 

Melt butter on med high heat in large pan. Add onion, season with salt and pepper, and saute until onion starts to soften. Whisk in flour and cook a minute or so to blend well and cook flour. Whisk in chicken broth and stir well. Soup should begin to thicken just a bit. Turn down heat, add carrot and broccoli, milk, seasoned salt. Cook until heated through and broccoli and carrot are cooked. Soup will still be a bit thin but should thicken up when cheeses are added. 

Freezes well; reheats well; any leftovers don't last long here!

The Original Perfect Potato Soup Recipe

 Pioneer Woman's Perfect Potato Soup has long been a favorite of ours. I haven't made it in quite a while, and when I looked at the recipe earlier this week, I see that she has drastically changed the proportions not only on the Food Network site but also on her blog. That makes me sad; I want the real, the authentic, the original! I was able to find track it down but wanted to record it here for posterity so we can continue to make the same one that we have enjoyed. (Although this recipe is not "the original" because I've doubled it!)

PERFECT POTATO SOUP

2 slices of bacon

1 large onion, diced (about 130g)

2 carrots, peeled and diced

1 stalk of celery, diced (about 90g)

4 large russet potatoes, peeled and diced (about 800g)

5 c. chicken broth

1 t. Cajun seasoning

1 T. flour (I subbed 1 T. cornstarch, I found this amount to work)

1/2 c. milk

1/2 c. heavy whipping cream (could sub milk and cream with half and half)

salt and pepper

1 c. + cheddar cheese for garnish

1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. 

2.  Return the pot to medium-high heat and add the onions, carrot, and celery. Stir and cook for 2 minutes or so, add salt and pepper to taste, then add the diced potatoes.

 

3. Pour in chicken broth and add Cajun seasoning and bring it to gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour (or cornstarch) and the milk, then pour into the soup and allow the soup to cook for another 10 minutes to thicken.

 

4. Remove half to ⅔ the soup and blend in a blender until completely smooth. BE CAREFUL HERE, because the hot liquid will expand in the blender and literally can blow the top off and spray hot soup everywhere. DO NOT fill the blender more than half full.  Pour it back into the soup pot and stir to combine. Let it heat back and add salt and pepper to taste.

 

5. Stir in whipping cream till combined.

 

6. Serve in bowls garnished with bacon crumbles, sour cream, and shredded cheese.

Zuppa Toscana Soup

This is a modified version of the Olive Garden soup. I've made the other version before, and this one is better--lots better!

Zuppa Toscana Soup

1 lb. sweet Italian sausage
1 large onion, chopped
1/2 t. salt
1/4 t. pepper
2 minced garlic cloves

1/2 t. red pepper flakes (I'd cut back on this next time)
2 baking potatoes, peeled and cubed
6 cups of chicken broth
2 t. cornstarch with enough water to make paste (I had to use one more teaspoon)
1 c. half and half (I used a can of evap. milk)
2 c. chopped kale

Crumble sausage into soup pot and cook until done over med heat. Add onion, salt, pepper, and cook until onions are translucent and soft. Add garlic, red pepper flakes, potatoes, chicken broth. Cook until potatoes are done, about 15 mins. Add cornstarch mix and continue to cook over medium heat, stirring, and let soup thicken, about 10 mins. Stir in kale. Reduce heat to low and stir in half and half or evaporated milk. Leave on low heat 5-10 minutes and serve.

Scrooge

Trevor and I went to see the play Scrooge.  It's put on by a local church, which has been doing it for 10+ years.  It's held in the performing arts center downtown, four shows during the first weekend of December. The facility seats over 2,000 and was filled to capacity on the night we were there. 

It was incredible. We've been to the church a few times, and I can't believe a church this size could put on an incredible production like this.  The stage sets took my breath away; the acting, singing, and choreography were professional quality.  Even when the sound glitched for 30 seconds, the actors continued like nothing was wrong.
 

I was thinking, oh, it's just a nice little church play, it will be over in an hour.  It went for two hours! I rushed home and made homemade tomato soup--nothing at all, thankfully, like any yuck from a can. I've made it before, but I don't know if anyone else ate it. Trevor and Robert both thought it was wonderful (but of course by that time, they were starving).

TOMATO BASIL PARMESAN SOUP


1 c. finely diced carrots
1 c. finely diced onion
1 c. finely diced celery
1 t. salt
1/4 t. pepper 1 tsp. dried or 1 T. fresh oregano
1 T. dried or 1/4 c. fresh basil
2 14 oz. cans diced tomatoes, undrained
4 c. chicken broth
1/2 c. butter
1/2 c. flour

1 c. parmesan cheese
12 oz. can evaporated milk (I use non-fat--can also sub in 1/2 and 1/2)

 Heat about 1 T. of oil in large pot to medium high. When hot, add in carrots, onion, and celery, and cook, stirring often, until softened but not browned.  Salt and pepper to taste.  Add in crushed oregano and basil, tomatoes, and half of chicken broth.  If you'd like your vegetables smaller, take out a cup or two at a time, process in food processor, and return to pot.  (Be careful you don't burn yourself!) Heat to boil, reduce heat and simmer. 

Prepare roux by melting butter and then whisking in flour.  Continue to cook to let roux brown a bit.  Add in remaining chicken broth, slowly adding in 1/4 to 1/2 c. each time, whisking well before adding more broth.  Slowly whisk this sauce into the rest of the soup.

Stir in the parmesan cheese and the evaporated milk.  Heat very gently on low until warmed through (you don't want to curdle the milk).


Original recipe, including crockpot directions, here.

Tomato-Basil-Parmesan Soup

I made this delicious soup tonight.  I don't like tomato sauce or spaghetti sauce or tomato soup, but I really liked this. Robert was not too excited it, managing to put it off a couple of times when I'd planned it over the past week.  But he liked it too and had two or three bowls.  The cheese changed the texture; I don't know that I'd add it next time, unless someone else wanted it in there.

Tomato Basil Parmesan Soup

2 (14 oz.) cans diced tomatoes with the juice
1 c. finely chopped carrot
1 c. finely chopped onion
1 c. finely chopped celery
salt and pepper to taste
1 t. dried oregano
1 T. dry basil (I used three frozen basil cubes)
4 c. chicken broth
1/2 c. butter
1/2 c. flour (I used brown rice flour for GF)
1 c. parmesan cheese
1-1/2 c. half and half (I subbed 12 oz. can of evap. skim milk)

The original directions were for the crockpot. I didn't have time for that tonight.

Stovetop:

Heat 1 T. oil in a large pot. Add carrots, celery, onion, and saute until soft but not browned, 10 mins.  Add salt and pepper to taste, tomatoes, chicken broth, oregano, and basil; bring to a boil, and then turn down and simmer for an hour, covered.

Prepare roux. Melt butter on stove, whisk in flour, and cook, stirring, over medium heat. While making roux, smooth soup out by using a blender or food processor.  This isn't a perfect science; I used a metal measuring cup, filled it, tilted it, and let the liquid run out before dumping it in the blender. It took me three or four batches to blend all of the soup.

When thickened and light brown, whisk into soup.  Stir in parmesan cheese and evaporated milk. Heat gently; serve.

Crockpot:

Add carrots, celery, onion, salt, pepper, tomatoes, chicken broth, oregano, and basil to crockpot. Cover and cook on low for 5-6 hours until flavors blend and vegetables soften.  Process broth in blender to smooth. Prepare roux and add as directed above. Stir in cheese and milk; cover and continue to cook on low for 30 more mins.

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I made Trevor a rustic grilled cheese sandwich to go along with the soup:  Country bread with slices of cheddar in between.  I was worried it'd be boring, but he thought it was great!

Italian Wedding Soup

Italian Wedding Soup

1/2 a bag of frozen meatballs, thawed, and cut into quarters
12 c. low sodium chicken broth
1 bunch of kale, washed, and coarsely chopped (or escarole, or endive, whatever)
2 large eggs
2 T. freshly grated Parmesan
salt/pepper

Bring broth to boil in large pot.  Add meatballs and kale and simmer until kale is tender, about 8 mins.

Whisk cheese and eggs in a medium bowl to blend.  Stir the soup in a circular motion, and then slowly add the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.  Season with salt/pepper.  Ladle into bowls, and serve.

Adapted from Giada's soup recipe, which has homemade meatballs.  I prefer easy.

Recipe - Pumpkin Soup

No, it does not include the cat.

I've made this several times over the past few months.  It's pretty easy, and it's healthy.  Trevor and I scarf it down (although Robert and Holly won't eat it).  I've tweaked the recipe finally to where we like it, so I'm writing it down to replicate it next time.

PUMPKIN SOUP

1 generous T. oil (1 turn of the pan)
3 T. butter
1 bay leaf
4 ribs celery, diced
2 medium yellow onions, diced
salt and pepper
4 T. flour
1-3/4 t. poultry seasoning
1/2 t. ground coriander
2 t. hot sauce, or to taste
7 c. chicken stock
2 cans cooked pumpkin puree (15 oz. cans? Whatever one pie uses.)
12 oz. can evaporated milk (I use fat free)

Garnish:
freshly grated nutmeg
craisins

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season with salt and pepper. Cook 6 or 7 minutes until tender. Add flour, poultry seasoning and hot sauce to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in evap milk.  Reduce heat to low and keep warm until ready to serve.

Garnish with nutmeg and craisins.

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This recipe was adapted from Rachael Ray's Pumpkin Soup Recipe.

Cooking School

Oh, I've been inspired!!

I've recently read two really great books, The Kitchen Counter Cooking School and The Sharper the Knife, the Less You Cry, both by Kathleen Flinn. They aren't cookbooks, and yet I feel like I've become a better cook practically overnight just by reading. During a mid-life crisis/job loss, Flinn decides to enroll in Cordon Bleu, and she shares her story in The Sharper Your Knife. Later, while living in Seattle, and again facing a job crisis, she begins giving cooking lessons to women who know virtually nothing about preparing (even remotely) healthy meals at home.

The first thing I did was subject my family to a taste test. Our regular table salt in one bowl, kosher salt in the other. The kosher salt won, hands down. What an unbelievable difference! The table salt clearly is only good for things like homemade playdoh (not that I make much of that anymore).

I've made this soup; easy, fast, and good. The meat, in particular, was delicious, and even the tomato bits were not bad.

Not-Really Minestrone Soup

1-1/2 lbs. lean beef, cut into bite sized cubes
2 T. oil
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
2 quarts beef stock
1 c. spaghetti sauce
4 cloves garlic, minced
14 oz. can of beans, drained
28 oz. can tomatoes, undrained
1 T. dried mixed Italian herbs
1 bay leaf
1 can mixed vegetables
1 c. elbow macaroni
grated parmesan cheese

The beauty of this recipe is in its adaptability. What do you have in your pantry and fridge? All the fresh vegetables? Some? Substitute something else, or skip what you don't have. What kind of beans do you like? White? Navy? Kidney? Something else? How about tomatoes? Try fire-roasted, or diced, or Italian style. Nothing labeled "Italian herbs"? Toss in a variety of oregano, basil, thyme, etc. Don't have canned mixed vegetables? How about frozen? What pasta can you use up, instead of macaroni?

Directions:

In a large Dutch oven, sear the meat in oil over high heat until very brown. Remove meat from pan; pour off excess fat. Add onions, carrots, celery, and cook until tender, stirring around the bottom and edges of the pan. Add the stock, browned meat, spaghetti sauce, garlic, beans, tomatoes, herbs and a few grinds of fresh pepper. Bring to a boil, skimming if necessary, then cover and reduce heat to simmer for about two hours. Skim and stir occasionally. Add more water if needed during cooking. Add the vegetables and the macaroni and cook another half hour. Check seasonings, adding Tabasco and pepper to taste. Sprinkle with a bit of parmesan atop each bowl.

Serves 8-10.
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She also included a recipe for no-knead bread. I found a similar one that I could specifically make in my new cast iron Dutch oven. I don't consider myself a baker, and I'm particularly not a bread baker. Although this requires little effort (even less for me, since Trevor did all of the measuring/mixing), it takes time. The dough must rise overnight. I'm making this again, later today.

No-Knead Artisan Style Bread

3 c. regular flour
1 t. active dry yeast
2 t. salt (Kosher, you'd better believe it!)
1-2/3 c. warm water (110 degrees)
Optional herbs: 1 t. chopped fresh rosemary and/or thyme and/or sage

Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours.

Preheat an oven to 450. Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

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These were fun and entertaining books, fun reads that really taught me simple cooking basics. These books have impacted our family. As I type, Robert's beef noodle soup is on the stove cooking. He's searched for years for the best way to get the flavor from the bones--this time, he's roasted them in the oven prior to simmering, based on recommendations from Flinn's books. I'm so encouraged!

Recipe - Crab and Cauliflower Chowder

I've made this for several years, tweaking the recipe every so often to suit my tastes. It's very forgiving, easily adaptable, easily adjustable.

CRAB AND CAULIFLOWER CHOWDER


1/4 c. butter or margarine
1 small onion, chopped
1 lb. bag of frozen cauliflower pieces, thawed and chopped (about 2-1/2 c.)
1/4 c. flour
2 cloves garlic, smashed
2 c. chicken broth
2 c. milk
4 oz. cream cheese, softened
1/4 t. pepper
1/4 c. white wine
6 oz. fake crabmeat, chopped

Melt 1 T. of the butter in a skillet and lightly brown the onions, cooking until soft. Set aside. Melt remaining butter in a Dutch oven or similar pan on med/med high heat, add cauliflower and lightly brown, cooking until soft. Stir in flour and cook one minute, stirring and turning down heat if necessary. Add garlic, broth and milk, stirring well to blend everything in the pot. Cook and stir until thickened and bubbly; cook and stir for one minute more.

Add cream cheese, turn down the heat, and gently stir cream cheese every few minutes until melted. Stir in crabmeat, pepper and wine; gently heat through.

This always taste best the second day; if possible, cook one day beforehand. Makes 6 small servings, 3 main dish servings.

Tuesday

Trevor is currently learning about medieval monasteries. We've kept our history pretty low key this year, so I jumped at the chance to have a Monks Supper tonight. (Thanks to SOTW Activity Guide.)

Trevor helped a lot making the soup, and it was FUN! It made me realize, once again, that although I spend a lot of time with my kids in school, I need to be working more at fun time outside of school. We all would benefit from that, I'm sure.

We also had sliced cheese, sliced apples, beer (as in the diet, root kind), and bread and butter (although monks only had butter for special occasions). It was too bad that Robert and Holly didn't care for the soup--Trev and I both thought it was terrific, and we both had seconds. I could eat this often.

* * *

Lentil Soup

2 T. oil
2 c. green lentils
1 T. minced garlic
2 small onions, finely chopped
2 celery stalks, sliced
3 carrots, sliced
1 potato, cut into 1" cubes
8-10 c. water or chicken broth (I used about half and half)
2 bay leaves (remove before serving)
1 T. chopped parsley
1 t. thyme
1 t. oregano
1 t. salt
1/2 t. pepper

Heat a large Dutch oven over medium heat. Add oil; when hot, add garlic and onion. Cook, stirring occasionally, about 7 minutes until the onions are translucent. Add the remaining ingredients. Bring just to a boil, then reduce heat to low and cover. Cook two hours, stirring occasionally. Can blend/puree before serving, but I just mashed it up with a potato masher to keep some of the texture.

* * *

It had been warm and drizzly all day; I am loving this weather. It was a nice change from the sun, and since it was 70 degrees, we still sat on the front porch to do some school work. Robert and I spent too much time watching the awful pictures of the California fires. We have friends who evacuated late Sunday night.

Trevor's chess club met tonight, so we had a bit of a drive. I snapped this right by the church where chess club meets. I would love to spend a day or two just driving around and taking pictures.


Hmmm. Maybe three days.

Strawberry Soup and Quesadillas

Lee posted her Strawberry Soup recipe to SHS last summer, and I've finally gotten around to making it. Soooo simple to make, the ingredients are similar to a smoothie.

Lee's Strawberry Soup

20 oz. bag frozen strawberries
1/2 cup milk (I used skim)
1/2 cup plain yogurt (I used skim vanilla)
1/4 cup sugar
1/8 tsp. vanilla

Puree all ingredients in a blender. Pour into a serving bowl, cover and chill for 2 or more hours. Garnish with fresh mint leaves. Serve chilled in small custard cups.

I didn't read this closely ahead of time, so I made it right before dinner. Next time, I'll try chilling it for two hours. I don't think it would taste any different, but it may thin out a little. I used twice as much milk, so mine was a little thinner anyway. Fresh mint leaves? LOL. I do have dried though and crumbled some on top. I'd say it made 8 servings, about 4-5 oz. each?

The kids LOVED this, both asking for seconds. Robert began drinking it until I commented that I'd already asked Trevor not to do that! It was a great summer recipe that I can imagine will become a staple. It would be easy to cut the sugar at least in half, and I plan to try different fruits too . . . peach or mango come to mind.

* * * * *

We've always eaten some variation of quesadillas. This current version is from my mom. I bake them in the oven, because I'd have to watch the stove too closely and my food would surely burn.

Quesadillas

2 tortillas per person
choice of cheeses, we like cheddar, monterey jack or mozzarella, and Mexican blend
choice of toppings such as sliced olives, jalapenos, chopped onion (red, yellow or green), roasted red peppers, cilantro, and any handy leftover grilled meat

Place tortilla on baking sheet. Neatly spread cheese, and then other toppings over cheese. Bake at 375 until cheese is bubbly. Top with second tortilla, turn off heat, and let sit in oven 5 minutes. Remove from oven, and slice into 6 pieces with pizza cutter.

Okay, one of these is quite a bit for one person, but it's a meal for us!

French Onion Soup recipe

I found this recipe several years ago in Cooking Light magazine. I've modified it over the years, but it's been a long time favorite of ours.

FRENCH ONION SOUP

cooking spray
1 T. butter
4 c. thinly sliced onion (2 large)
1/2 t. sugar
1/8 t. pepper
3 T. flour
4 cans beef broth (about 13.75 oz. each) (I use low-sodium when possible)
10 oz. can beef consomme (this is a Campbell's condensed soup)
1/4 c. Chablis or other dry white wine (I use cooking wine)
1 T. Worcestershire sauce
sliced muenster cheese, optional

Coat large cooking pot with cooking spray; add butter, heat on medium until melted. Add onion, stir well. Turn heat down to medium-low, cover and cook 15 mins. Stir occasionally, and check to be sure the onions are browning. Add sugar and pepper; stir well. Cook, uncovered, over medium heat for 15 mins. until onion turns deep golden, stirring frequently. (If it starts getting too brown, either turn down the heat, or move to the next step.) Sprinkle with flour; stir well, and cook 2 more mins. Add broth, consomme, and wine. Bring to a boil, then reduce heat and simmer, partially covered, for 30 mins. Add Worcestershire sauce, stir well, and serve. Makes about 9 cups.

We like to slip slices of muenster cheese into the soup bowl.


The original recipe gave instructions for browning slices of french bread in the oven. After putting the soup in bowls, you were supposed to put a slice of bread on top of each bowl, put a slice of cheese on the bread, and broil all in the oven until the cheese melted. Way too much trouble for us here.

Emily's Tortilla Soup

This was a big hit! I wasn't so sure in the beginning. It sounded pretty good, but everyone knows that I'm not such a good judge of recipes. I needed something quick tonight, between school, Holly's riding lesson, and Trevor's basketball game. While Holly was riding, I bought everything I needed. When we came home, I started the soup. I didn't like seeing all the cans in my garbage--BUT it's really a healthy soup, and I used sodium-free and fat free things. Everyone liked the smell of the soup cooking, and I turned it off when we went to basketball, covered it, and turned it back on when we got home two hours later. Everyone ate it up, having two bowls each! I've linked the recipe on Emily's blog, but I'm typing it here too, so I can have my own copy (and I'm doubling it here because even this much just gave us just a small amount of leftovers).

EMILY'S TORTILLA SOUP

28-32 oz. of chicken broth
2 cans refried beans
2 cans black beans, rinsed and drained (I forgot to buy two cans and only used one)
2 c. cooked chicken, cubed
1 can corn, drained
2 c. salsa
1 c. water (ooh, I forgot to add that completely . . . )

2 c. shredded cheddar
tortilla chips
sour cream

Place first seven ingredients in a pot and simmer for ten minutes. Turn off heat, add cheese, and stir until melted.

Place crumbled tortilla chips in bottom of soup bowl. Add soup, and top with dollop of sour cream.

Thanks, Emily! We'll be having this again--the kids are already requesting it!

Thursday

This morning started out beautifully. It's COLD, getting colder, and ended up snowing lightly most of the day. BRRRR!


The day was uneventful for the most part, just plugging along happily. My loopy buddy Emily posted a recipe for Greek Soup that I tried tonight. Robert was working late, I figured the kids would scrounge up something.

* * *

GREEK SOUP

6 c. chicken broth
1 cube chicken bouillon
1/3 c. rice, uncooked
1/2 c. celery, finely diced
1/2 c. carrots, finely diced
1/4 c. onion, finely diced
1 c. chicken, cooked and cubed
2 T. butter
2 T. flour
3 eggs
3 T. lemon juice
salt and pepper to taste


In large pan, combine chicken broth, bouillon cube, rice, celery, carrots and onion. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Stir in chicken. Remove from heat and set aside.

In small pan, melt butter and stir in the flour. Cook for 1 minute, stirring constantly. Gradually add into broth mixture and cook until thickened, stirring constantly.

In a bowl, beat eggs until frothy. Beat in lemon juice. Slowly add in 2 cups of thickened broth mixture. (This is so the hot mixture doesn't cook the eggs.) Slowly add egg mixture to rest of soup mixture in large pan, stirring constantly. Heat gently until soup thickens enough to coat spoon. DO NOT BOIL. Serve when hot. Adding pepper will soften the lemony taste.

* * *

Imagine my surprise when Holly asked for a bowl. Then she had a second and a third. Trevor had already eaten, but he tried this and had a bowl. Robert, who isn't a lemon fan, especially in soup, had two bowls. I ate two bowls too and would have had more--but it was all gone!

Thanks, Emily, for a great recipe that we will definitely make again. It was easy and pretty quick to make; the ingredients were on hand; and most importantly, everyone loved it!