Vegetable Chowder

I'm trying my best to use up all of the leftovers in my fridge.  A couple potatoes, half of an onion, some green beans, and some other veggies from Thanksgiving have made the components to this soup.
I literally made this soup off the top of my head.  It was very easy and can be thrown together in no time!  Yesterday I made a turkey soup and today it's a vegetable soup...I'm really hoping my family doesn't mind soup again!  I love soup and could have it every day, especially in the winter!  Just throw some bread in the oven and dinner is good to go.  I'm sure there's a ton of vegetable chowder soup recipes floating around out there, but this is my version...enjoy!  It was VERY tasty :)

Vegetable Chowder 
INGREDIENTS: {serves 5}

• 2 Tbsp. butter
• 1/4 cup flour
• 2 large russet potatoes, diced into 1/2 inch cubes
• 1/2 onion, diced
• 2 celery stalks, diced
• 2 large carrots, diced
• 1 cup broccoli florets, roughly chopped
• 1 cup cauliflower florets, roughly chopped
• 1 cup green beans, chopped
• 2 cups frozen corn, thawed
• 4-5 cups chicken stock
• 1 cup milk
• salt and pepper
• 1/2 tsp. fresh thyme
• 1 cup sharp cheddar cheese, shredded

DIRECTIONS:

  In a large pot, heat the butter to medium-low.  Add the onion, potato, carrot, and celery to the pot and stir; season with salt and pepper.  Let saute for about 5-10 minutes or until vegetables are becoming tender.  Add the flour, stir vegetables to coat and let cook about 1 minute.  Pour in the chicken stock and add the broccoli, cauliflower, and green beans {you want the chicken stock to come just to the top of the vegetables, so add more if it's not enough}.  Bring to a boil, then simmer about 10-15 minutes on low heat, until vegetables are nice and tender.  Add the thawed corn, the milk, and thyme.  Let simmer another few minutes on low heat then add the cheese.  Stir and season again with salt and pepper to taste.

First...saute the potatoes, onion, carrot, and celery in butter

 {don't forget to salt & pepper the veggies}

Next...stir in the flour 

Add...chicken stock and broccoli, cauliflower, and green beans

Last...the thyme, milk, and cheese {don't forget to taste for seasoning}

Chicken Pozole Verde

My supply of tomatillos has been a little more than I can handle lately!  I've already given huge bags to my neighbors with still many more to pick.  I think these cute little tomatillos are going to be my largest producing crop this season, which means I've been finding more recipes to try!  I absolutely love pozole soup because it's so hearty and comforting.   Instead of the typical way to make it, I found this recipe from Food and Wine that low and behold used tomatillos!  It wasn't a very difficult soup to make at all AND it made a large amount, so it heats up really well the next day.  I was also able to use my abundant supply of fresh cilantro and of course, I threw a couple of zucchini's in there too!  Enjoy!

Chicken Pozole Verde {recipe slightly adapted from  Food and Wine}

INGREDIENTS: {serves 6-8 heartily}

• 7 cups chicken stock
• 2 cups water
• 4 chicken breast halves on the bone, with skin
• 2 small zucchini, diced into small chunks
• 1 1/2 lbs. tomatillos, husked and halved
• 1 small onion, quartered
• 2 pasilla chiles, cored, seeded and quartered
• 2 jalapenos, seeded and quartered
• 4 large garlic cloves, smashed
• 1/2 cup chopped cilantro
• 1 Tbsp. fresh oregano
• salt and freshly ground pepper
• 1 Tbsp. vegetable oil
• three 15-oz. cans of hominy, drained
• garnish: sour cream, diced avocado, shredded jack cheese, tortilla chips, lime wedges

DIRECTIONS:

  In a large stock pot, bring the chicken stock and water to a boil.  Add the chicken breasts, cover and simmer over very low heat until they're tender and cooked through, about 25 min.  Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and set aside.  

In a blender, combine the halved tomatillos with the onion, pasilla chiles, jalapenos, smashed garlic, cilantro and oregano.  Pulse until coarsely chopped.  With the machine on, add 1 cup of the cooking liquid and puree until smooth.  Season the puree with salt and pepper to taste.  

In a large deep skillet, heat the vegetable oil until hot.  Add the tomatillo puree and cook over medium heat, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes.  

Pour the green sauce int o the cooking liquid in the pot.  Add the hominy and bring to a simmer over medium heat.  Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.  Serve the pozole in deep bowls and garnish with the above items.

These things are so cute, when they're growing the outer husk looks like hanging paper lanterns!

Look at all that GREEN!!

The Hominy makes this dish...

Creamy Asparagus Soup

So we braved the downtown Farmers Market last Thursday...I'm saying "braved" because of two things.  College students and St. Pat's Day.  Yes, our small town gets going on days like this!  With bars opening at 6 am, I knew we were in for a wild night.  It was apparent as we cruised the market that there was a lot of public intox going on!  I felt bad for the kids who were subjected to stumbling adults and their foul mouths.  So glad we decided to leave our little ones with grandma and grandpa!
Anyway, we got our fruits and vegetables then hunkered down at Firestone {which was surprisingly un-crowded} and ate our dinner.
All of my great ideas to grill outside this weekend were sidelined by some really intense rain!  So, I had to improvise with all of the asparagus I bought.  First I made a frittata, but there was still a lot of asparagus leftover, so I decided to make this soup.  It turned out really tasty, but mine was a little thin.  I've adjusted some of the measurements in the recipe so if you make this it won't be thin.  Add a spoonful of ricotta or creme fraiche on top to give it some extra creaminess.


Creamy Asparagus Soup {my recipe}


INGREDIENTS: {serves 4}

• 1 lb. skinny asparagus, woody ends removed
• 1 large shallot, sliced
• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 4 cups chicken stock
• salt
• pepper
• 1/2 cup ricotta cheese
• 1/2 cup half and half {or heavy cream}
• creme fraiche {if desired, to garnish}

DIRECTIONS:

  Chop asparagus into 2 inch dice.  In a large saucepan melt olive oil and butter over medium heat.  Add sliced shallot, season with salt and pepper, and saute for a couple minutes, but be careful not to brown.  Add asparagus, season with more salt and pepper, and heat through about 5 minutes.  Pour in chicken stock and bring to a boil.  Let boil about 10-15 minutes or until fork tender.  Once asparagus is fork tender you can remove a few tips of asparagus and set aside for garnish {if you like}.  

Carefully pour the mixture into a blender.  If you're blender is not very big, then work in batches.  

Add the 1/2 cup of ricotta to the blender and puree until almost smooth {I like a little texture}.  Pour the soup back into the stockpot and heat on low.  Add the half and half, season with more salt and pepper to taste and stir until slightly thickened.  Serve with a spoonful of ricotta or creme fraiche on top and garnish with reserved asparagus tips if you saved some.  Enjoy!

French Onion Soup

Pure comfort food...that's exactly what this soup is to me!  It's got the perfect top, full of ooey gooey cheese and crusty bread.  Now, the process is not quick, but it's definitely easy.  Once you get the onions in the pot, you can pretty much leave them for a while and then come back to wonderfully caramelized goodness!  I suppose you can probably use any type of onion, but I chose the sweet onions.  Now you'll notice I got a little too bread happy and shoved 2 pieces of bread in...I like bread and cheese!  I'm sure your bread rounds will look much nicer than mine!
A nice caesar salad goes really well with this soup.

FRENCH ONION SOUP {my version of Alton Brown}
{serves 4}


INGREDIENTS:

• 5 sweet onions {vidalia}
• 2 Tbsp. butter
• kosher salt
• 2 Tbsp. sherry
• 1 Cup red wine
• 2 Cups beef broth
• 2 Cups chicken broth
• thyme sprigs and Bay Leaf
• freshly ground black pepper
• 1 loaf crusty french or sourdough baguette
• 1/2 cup gruyere cheese, shredded

DIRECTIONS:

 Slice onions in half lengthwise then finely slice again into half moons.  Melt butter in pot over medium-low heat; add a layer of onions and sprinkle with a little salt.  Continue layering onions and salt until all onions are in the pot.  Do not stir onions until they have all sweated down, about 15-20 minutes.  After that stir occasionally until all onions are a dark caramelized color, which should take about 45 minutes to an hour.  At this point I left them on the stove top and came back ever now and then to stir.  Don't worry about burning.  Add the sherry and wine and cook down until most liquid has absorbed.  Add beef broth, chicken broth, a couple thyme sprigs and a bay leaf.  Bring to slight boil, reduce heat to simmer; about 15-20 minutes.  

Meanwhile, heat your broiler and get out a baking sheet. Shred the cheese and cut bread rounds to fit the oven-safe soup bowls or ramekins you will be using.  Toast bread rounds and set aside.  Season soup with more salt and freshly ground pepper as desired.  Don't forget to remove the thyme sprigs and bay leaf!!  Ladle soup into the oven-safe bowls, float the toasted bread rounds on top, and cover those suckers with LOTS of cheese!  Place bowls on the baking sheet and put under broiler and broil until cheese is bubbly and melted; about 5 minutes.  Watch carefully!!

Tortilla Chicken Soup

My kids were excitedly counting down the days until Christmas this morning and when they blurted out 10 days, I thought they were joking!  This month is flying by and I'm hoping that once all of the school parties are done on Friday and the kids have said goodbye to their friends for a couple of weeks, that I'll be ready to welcome them home with open arms and a joyful heart!

My plan is to do some serious baking with them next week...all of their favorites and some of mine!  Hopefully I'll be able to share some of those recipes with you too!

Until then, this was one of those spur of the moment soups that took no time at all to whip up.  If you have leftover chicken or if you buy a roasted one from the store, it will make this recipe all the easier!  Oh, I almost forgot that I added a last-minute ingredient into this soup...Butternut squash.  I diced up the squash and added it prior to simmering.  It added a nice hearty-ness to the soup.

Tortilla Chicken Soup {serves 6-8} adapted recipe from here

INGREDIENTS:

• 1-16oz. container grape tomatoes
• 2 carrots, chopped
• 2 Tbsp. olive oil
• 1 red bell pepper, diced
• 1 large or 2 small shallots, chopped
• 2 cloves garlic, minced
• 1 small butternut squash, peeled and cut in small chunks
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 1/2 tsp. salt
• 1 tsp. freshly ground black pepper
• 4 cups chicken stock
• 1 pkg. frozen corn
• 1 can black beans, rinsed and drained
• 1/4 cup fresh cilantro
• 2 cups cooked chicken breasts, shredded (great use for leftover chicken)

Garnish with:

• sharp cheddar cheese, shredded
• fresh cilantro
• sour cream
• tortilla strips {Recipe below}
• other garnish options: avocado, diced jalapeno

DIRECTIONS:

  Place grape tomatoes and chopped carrots in blender and puree until almost smooth.  In a large pot, heat olive oil over medium heat.  Saute onions and garlic until soft; about 5 minutes.  Add bell pepper and saute another 5 minutes.  Season with a salt, pepper, chili powder, and cumin.  Add chicken stock, tomato and carrot mixture, corn, black beans, chicken, and cilantro.  Simmer for 30-40 minutes.  

**While soup is simmering, if you'd like to make your own tortilla strips you can start now.  Heat 1/4 cup vegetable or canola oil in a pot.  Cut 12 corn tortillas into thin strips.  Fry tortillas until golden brown and drain on paper towels.  Sprinkle with some kosher salt immediately.  

To serve, ladle soup into bowls, sprinkle some cilantro and cheese, add a dollop of sour cream, and crispy tortilla strips on top.  Enjoy!

Beef, Barley and Mushroom Soup

I'm thinking Christmas is approaching a little too fast this year.  I'm not sure if it's just me, or if it's because all the stores make me feel like if I haven't started my shopping by the beginning of November, than I'm running way behind by the time the first week of December rolls around.  I'm just not in that kind of a hurry this year.  I want to take this month in before it rolls right on by!  It's kind of a jam-packed month for us, with mine and my husbands birthdays being eleven days apart.  It's always been a little strange having a birthday so close to the busiest time of year, but my hope is that this year we will be able to slow down and celebrate each other!

Ok, so now on to some really good soup!  I slightly adapted this recipe from HungryCravings and it was all that I had hoped it would be!  It's super hearty and full of flavor.  I can't tell you how wonderful it made my house smell...and the leftovers were just as great!  Ok, so as you can probably tell in the picture above that the soup looks a little thick.  Well, I didn't use as much stock as I should have, so I listed it properly on the recipe.  It was still REALLY yummy soup!

Beef, Barley and Mushroom Soup {serves 6-8}

INGREDIENTS

• 3 Tbsp. canola oil
• 2 lbs. lean sirloin steak, cut into 3/4 inch cubes
• 2 shallots, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 heaping Tbsp. tomato paste
• 1 lb. cremini mushrooms, sliced
• 1/2 cup red wine
• 1 1/2 to 2 quarts beef broth
• 1 quart chicken broth
• 1 cup pearled barley {rinsed}
• 1 bay leaf
• 2 sprigs thyme
• kosher salt
• freshly ground black pepper
• 1 Tbsp. fresh parsley, chopped

DIRECTIONS: 

Heat a large, stock pot over medium-high heat until hot.  Add the oil and half of the beef {season with salt and pepper} and cook for 5-7 minutes, turning once.  Using a slotted spoon, remove the beef to a plate.  Brown the remaining beef and set aside on plate.  Reduce heat to medium, add the shallot, celery, and carrot, season with salt and pepper, and saute for 5 minutes, or until soft.  Add the garlic and tomato paste and saute 3-4 minutes more.  Add the mushrooms, season with salt and pepper, and saute about 5 minutes, or until soft.  Add the wine and simmer for 1 minute, scraping up the brown bits from the bottom of the pan.  Return the beef to the pot and add the broth, bay leaf, and thyme.  Bring to a boil and simmer for at least 1 hour {I actually simmered for 1 hour on the stove and 1 hour in the oven at 300 degrees because I had to leave the house}.  **Add barley the last 45 minutes of simmering time. If you add it too soon, it will swell and become too soggy.

Once barley is tender, remove from heat, discard the bay leaf and thyme sprig.  Season to taste with salt and pepper and stir in the parsley.  

Ladle into bowls and serve with crusty bread!

Fresh Tomato-Leek Soup

Somehow I've had a little more time this week than normal...that's why the recipes just keep comin'!
I've been in the kitchen A LOT this week and it's been fun!  One of my friends supplied me with some beautiful tomatoes from her garden and I had already planned on making a tomato soup this week...she must have read my mind!  When trying new recipes as often as I do, there are usually quite a few flops in between the successes, but I think I've been on a roll because my kids are even giving me the thumbs up!
I always feel like it's been a successful dinner when my kids are asking for more {even when there's brownies for dessert}!
I highly suggest using fresh tomatoes, but if you don't have them, the canned ones will totally work great!  If you can, try to find "no salt added" tomatoes.
Also, I didn't peel the tomatoes because I knew I was going to puree it in the blender.  We have one of those Vita-mix blenders which will puree anything!  You could use a hand-held {immersion} blender, a food processor or a blender.  Any way you choose, it's going to come out great!  Be sure to make the crispy leeks too..they add a really fun touch and they are very addicting!  I combined a couple different recipes to come up with this one.  The first one I found here and the other one was from Barefoot Contessa's Back to Basic's.  Oh, and I'd LOVE some feedback if you happen to try any of these recipes!  Sometimes these blogs make me feel like I'm talking to myself...well, that's been known to happen, but seriously, holler back if you have suggestions or comments!

Fresh Tomato-Leek Soup {serves 4}


INGREDIENTS:

• 1 Tbsp. butter, plus 1 tsp. {divided}
• 2 Tbsp. extra virgin olive oil {divided}
• 10 medium tomatoes, chopped
• 2 leeks {1 thinly sliced into half moons and 1 thinly sliced lengthwise, only up to the light green part}
• 3 garlic cloves, smashed
• 2 cups chicken stock
• 1/2 cup half and half or heavy cream
• 1 Tbsp. sugar
• 1/4 tsp. red pepper flakes
• 1/4 cup fresh basil, chopped
• 1 Tbsp. kosher salt
• 1 tsp. freshly ground black pepper

DIRECTIONS:

  In a large stock pot, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-low heat.  Add the sliced half moons of leeks and smashed garlic.  Cook, stirring occasionally, until softened {not browned}, about 5 minutes.  Add tomatoes, chicken stock, half and half, sugar, red pepper, salt, pepper and basil.  Bring to boil over medium-high heat, then reduce heat to low and simmer for 20-30 minutes.  Transfer soup to blender {carefully} and puree until smooth.  Season with more salt and pepper to taste.  **Garnish with crispy leeks!

Crispy Leeks:

*In a medium saucepan, heat the remaining 1 tsp. butter and 1 Tbsp. olive oil over medium heat.  Add the remaining leeks {the ones sliced lengthwise} and cook, stirring occasionally, until browned and crispy.

Only slice the leeks half way up {don't use the dark green part}

Ready for the blender

Chicken Corn Chowder

There's nothing like a good corn chowder recipe and this one has by far become one of my favorites!  

It actually became quite the discussion the other night because my husband decided that it wasn't thick enough to be called a chowder, but my thought is that if it's chunky and has milk in it, then it's considered a chowder.  So, I looked up the definition and it gave me this: "A thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base."
So, it looks like we're both partially correct!  Anyway, this chowder was really easy to make because it uses frozen corn and store bought rotisserie chicken.  I found this recipe on whipped the blog who adapted it from Bon Appetit (Oct. 2003).

Here's my version below.


Chicken Corn Chowder


INGREDIENTS: {Makes 6 main dish servings}

• 6 bacon slices, chopped
• 1 Tbsp. butter
• 1 small onion, chopped
• 1 orange or red bell pepper, diced
• 1/4 cup all purpose flour
• 6 cups chicken stock 
• 2 cups 1/2-inch cubes banana or butternut squash (I used banana squash)
• 1 extra large russet potato, peeled and cut into 1/2-inch cubes
• 1-2 crookneck yellow squash, cut into 1/2-inch cubes
• 1 Tbsp. fresh thyme, chopped
• 1 16-ounce bag frozen corn kernels
• 1 cup half & half {or whole milk}
• 2 cups shredded chicken {from store bought rotisserie chicken}
• salt & pepper to taste

DIRECTIONS:

  Cook bacon in a large pot over med-high heat until crisp.  Using slotted spoon, transfer bacon to paper towels to drain.  *Set aside for garnish. Pour off all but 1/4 cup drippings from pot.  Add butter to pot; melt over med-high heat.  Add onions and 1/2 cup of bell peppers.  Saute until onions are soft, about 5 minutes.  Add flour; stir about 1-2 minutes to cook off the raw flour taste.  Mix in broth, stirring frequently to throughly incorporate.  Add squash, potatoes, and thyme; bring to boil.  Reduce heat to low and simmer uncovered until squash and potatoes are tender, about 10 minutes.  Add corn, half & half, and 1/2  cup bell peppers, and chicken.  Simmer until corn is tender, about 5-10 minutes.  Season with salt & pepper to taste.  Ladle chowder into soup bowls, sprinkle with bacon & serve!

Ok, so that's the recipe and I think it's pretty darn good how it is, but if you want to try thickening it up to make more of a "chowder" like consistency, I would suggest these things:

1.  mix together 1 Tbsp. flour & 1 Tbsp. water; add to pot while simmering the corn.

OR

2.  add 1/2 to 1 cup shredded cheddar cheese the last couple minutes of simmering time.

All the veggies...lot's of orange going on here!

The "meat" to the chowder

simmering & smelling so good

Chicken Soup with Orzo Pasta

This past weekend was cold and foggy...it seriously felt like winter!  With two out of the three kiddos being sick, I figured it would be a perfect weekend to have some soup around.  The last time I made chicken soup I didn't feel like it had much flavor to it, so this time I decided to roast my own chicken to make some hearty Chicken Stock.  It really wasn't difficult to make at all and it was well worth the time!

Also, one of my new favorites is Orzo pasta.  It's such a cute, tiny little pasta that I knew the kids would like it!  It's actually pretty versatile too.  A couple weeks back I browned it in a little butter then added some chicken broth, let it simmer and served it like rice.  It was GOOD!

Anyway, here's my version of Chicken soup...pretty simple, but it definitely satisfies!

Here's the recipe for chicken stock, but if you want to skip this part, go right ahead! 

Chicken Stock:

• 1 whole roasting chicken
• olive oil or melted butter
• sea salt & pepper
• 1/2 lemon
• fresh thyme, sage & parsley sprigs (or whatever you have on hand)
• 1 onion cut in half
• 2 ribs celery, roughly chopped
• 2 large carrots, roughly chopped
• whole peppercorns (about 1 tsp.)
• Large stock pot
• Chicken Base (I used "Better than Boullion")

*Rinse chicken and pat dry.  Be sure to remove everything from the cavity first!  Have a large roasting pan ready...you can set it on a rack over the roasting pan if you have one.  Rub chicken all over with olive oil or butter and season all over with salt & pepper.  Place the lemon half and the herb sprigs into the cavity of the chicken.  Place the onion, carrots, celery and peppercorns in the bottom of roasting pan. Heat oven to 425 degrees, place chicken in oven then decrease heat to 375 degrees.  Roast for about 2 to 2 1/2 hours or until a thermometer reads 180 degrees.  Remove all meat from chicken and set aside.  Remove as much skin as you can and place the carcass in a large stock pot.  Add the roasted veggies to the pot and fill the pot with enough water to cover the carcass.  Add to the pot 1 Tbsp. of chicken base (I bought a kind called "Better than Boullion".   Bring pot to boil and let simmer for 2-3 hours.  Wait to season with more salt until it's been boiling for at least an hour.  Strain a couple of times and either use stock immediately or refrigerate.  Skim off fat then place in ziploc bag to freeze for later use.

Chicken Soup with Orzo Pasta

INGREDIENTS:

• 2 cups shredded chicken (the roasted chickens from the store work great too!)
• 2 large carrots, finely diced
• 2 celery ribs, finely diced
• 1/4 cup fresh parsley, chopped
• 3/4 cup Orzo pasta
• 8 cups chicken stock (homemade or store-bought)
• 1 cube chicken boullion
• salt & pepper to taste

DIRECTIONS:

   Heat chicken stock to a simmer in large soup pot.  Add carrots, celery and boullion and let cook for 10 minutes.  Add Orzo, chicken. parsley, salt & pepper to taste.  Cook Orzo until plump...about 6 minutes. 

Serve & enjoy! 

Ingredients

homemade chicken stock

Ribollita (Tuscan Soup)

How about some soup? Since our weather can't seem to make up it's mind, I'm getting completely thrown off on my cooking! One day I fire up the grill, the next day we are hunkering inside to stay out of the rain! Craziness!!!

This soup is traditionally a leftover Minestrone type soup that is served with grilled bread rubbed with garlic. I chose to leave the bread out of the soup because I made homemade Wheat Rolls, but go ahead, slice up some Ciabatta, toast it then rub with a clove of garlic and put at the bottom of the soup bowl. When you ladle the soup over the bread it will soak up the goodness and become a hearty meal! This recipe came from a combination of Giada De Laurentiis and fortheloveofcooking.com.

Ribollita

• 2 Tbsp. olive oil
• 1 small onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 Tbsp. tomato paste
• 1/4 Cup red wine
• 1 tsp. dried basil
• 1 tsp. dried oregano
• sea salt & pepper
• 1 can Cannellini beans, drained & rinsed
• 1 can Diced Tomatoes with juice
• 2 Cups baby spinach, torn
• 1 Cup Savoy Cabbage, shredded (I had this so I threw some in)
• 6 Cups Chicken Stock
• 1 Bay Leaf
• 2 in. piece of Parmesan Rind
• 1 Cup whole wheat thin spaghetti (broken in 1 in. pieces)
• grated parmesan for garnish

In a large stockpot, heat olive oil over med-high heat. Add onion & carrots and saute for 5 min. Add garlic and saute 1 min longer. Add tomato paste and stir until combined, then pour in red wine. Cook until wine has somewhat reduced, then add basil, oregano, bay leaf, parmesan rind, tomatoes, beans, spinach, cabbage and chicken stock. Season with salt & pepper to taste. Heat to simmer 20 minutes. Add in the pasta and bring to slight boil for 10 more minutes.

*Serve with lot's of freshly grated parmesan cheese and some french bread or rolls.