I love soups & stews. They are my favorite types of food, regardless of the time of year – but they are especially good when the weather is cold and dreary.
Christmas day was all about the potatoes, but for Christmas Eve I whipped up a pot of Roasted Garlic Soup with Parmesan Cheese with Asiago Crostini for dipping (recipe is towards the bottom of the linked page). I was a little apprehensive, having never even heard of Roasted Garlic Soup, but I love garlic and the notion sounded more delicious the more I considered it.
The end result was very good, however, I’m not sure I like the addition of cream to this soup. There was a certain brightness to it before adding the cream. The next go-around, the batch will get split in half and we’ll try it both ways. The crostini was great, too, and nowhere near as cheesy as Guy Fieri.
New Year’s Day calls for a traditional food, and being in Texas that usually means black-eyed peas in some fashion. Homesick Texan’s Smoky Black-eyed Pea & Sausage Soup was what I made to welcome in the new year, and if 2015 ends up being half as good as this soup, it will be a damn fine year! It is one of the best soups I’ve ever eaten. In the recipe she uses water for the liquid, but notes that other liquids could be substituted. I opted for a combination of vegetable stock and chicken broth. The only other change I made was to add a carrot and skip the last addition of salt.
There aren’t any pictures for this post – perhaps I’ll get more organized if I continue with this.