Sometimes it’s a challenge to find foods that fit the No Six diet (no: dairy, wheat, eggs, fish, soy or peanuts) I’m on for Baby A. Luckily, I have a forever patient husband who is willing to search things out. He found this wonderful French Lentil Soup recipe, originally from Bon Appetit and with a few tweaks, it was wonderful.
Like any good soup, this isn’t much to look at, but it is delicious. It is hearty and filling and all around wonderful. I can’t wait to be able to eat warm pita with it!
We don’t live anywhere near a Nordstrom’s or the next best place for tomato soup, La Madeline. So we had to find a way to make it ourselves. Luckily, J found this recipe on Food.com. With a few tweaks, we could be back in San Antonio at La Madeline enjoying this soup by their fire.
6 tablespoons olive oil
4 large carrots, diced
1 large onion, sliced
1 tablespoon dried basil, crushed
3 (28 ounce) cans whole peeled plum tomatoes (84 ounces total) (diced will work too if you have a hard time finding whole, just make sure they aren’t seasoned!)
1 quart chicken stock (it’s better with stock but broth will work in a pinch)
1 pint heavy cream
salt and pepper to taste
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrot and onion and cook until beginning to soften, about 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more. Add tomatoes (including juices!) and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes.
Allow the soup to cool somewhat, then purée until smooth in a food processor (Trust me, it’s much easier than in the blender).
We skip this step because we don’t mind a few chunks, but if a smoother texture is what’ you’re after, strain the purée before returning to the pot.
Add cream little by little over low heat, stirring gently. Do not boil it! Season to taste with salt and pepper and serve warm.
This makes more than we could ever eat, but it freezes beautifully and reheats wonderfully over the stove or in the crock pot. We’ve made this four or five times and it never disappoints. With a side of grilled cheese this is the perfect comfort food.
For the first time since getting our crockpot several years ago, we decided to make a stew. Unfortunately, our two-person crockpot was too small even for a halved version of this recipe! We got the recipe from Schnucks. I was skeptical, but am so glad we were willing to try it. Wonderful!
Note: this recipe serves at least 6 people.
1 Tbsp. butter
1 lb. chuck or bottom round, cut into 1-inch cubes
2 c. vegetable juice cocktail
1 (14 1/2 oz.) can beef broth
2 medium (1 c.) carrots, peeled, sliced 1-inch
2 medium (1 c.) potatoes, peeled, cubed
1 medium (1/2 c.) onion, cut into 1-inch pieces
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 bay leaf
1 1/2 c. frozen peas
1/2 c. water
3 Tbsp. all-purpose flour (TIP: Add more flour if a thicker stew is desired)
2 Tbsp. red wine or beef broth
Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 min.). Place meat in slow cooker. Stir in all remaining ingredients except peas, water, flour and wine. Cover; cook on Low heat setting for 8 to 9 hrs., or High heat setting for 5 to 6 hrs. or until beef is tender. Uncover; remove bay leaf. Stir in peas. Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, until thickened (8 to 10 min.).
We didn’t have enough room for the peas or the full amount of beef broth. I also think I might have added a bit too much wine, but overall it was delicious. The next time in order to get it all into the crock pot, I will have to third the recipe in order to get it to fit.