Squash Soup and Eggplant Caponata

The squash soup recipe is from Art Smiths' Back to the Table. The Eggplant Caponata came from Food & Wines website, http://www.foodandwine.com/recipes/eggplant-caponata.

I've had a cold the last few days so wanted a hot soup. I hadn't scoured some cookbooks in a while, so I did that the other day, marking recipes I wanted to try. I wanted a cold and mild side dish in case the soup was too spicy. I thought the Caponata was a little too sweet. Next time I might leave the sugar out, but otherwise it went nicely with the rest of the meal. The soup was very good, but I didnt think the pumpkin seeds did much for it.

Scandinavian Vegetable Soup with Shrimp

I was looking for a semi easy vegetable or chicken soup the other day and found this recipe. I'm part Scandinavian, so here's a shout out to my ancestors. I'm also a sucker for anything with cream in it.
I was making it to be on the table by 6pm, when Jason walked through the door. But, as I was about to add the finishing touches, I heard he had to stay at work late and wouldn't be home until 7! Noooooooooooooo! So, i put the heat on real low, and added a 1/2 cup of cream a little bit later. Even with that addition, the soup wasn't very soupy by the time 7 rolled around. I'm assuming it's because I added an extra hour cooking time! STILL, it was very satisfying. The flavors were subtle, and it wasnt rich or over powering. Using dill kind of scared me(the smell of dill kind of gave me a head ache...or it was the 35+ middle schoolers I dealt with earlier in the day...maybe a combo?) , and I shockingly had sherry in my cabinet...i think i bought it for some recipe a long time ago. Also, i dont own a thermometer, so i ignored that part. I just simmered it really low. So, i reccommend this if you want a nice, warm you up soup/stew.

http://www.epicurious.com/recipes/food/views/Scandinavian-Vegetable-Soup-with-Shrimp-10560

• 1 carrot, sliced thin
• 1/3 cup shelled fresh peas or frozen peas, thawed
• 1 cup 1/2-inch cauliflower flowerets
• 1 small boiling potato, peeled, cut into 1/4-inch dice, and reserved in a bowl of water
• 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
• 2 ounces fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped fine (about 1 cup)
• 1/2 cup half-and-half
• 1 large egg yolk
• 1/4 pound small shrimp, shelled, deveined if desired
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh dill
  
• 1 teaspoon dry Sherry if desired

Preparation

In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls.

Parmesan Buiscuits and Vegetable Soup: To Die For!!

Again, Real Simple recipe saved our bellies last night. Jason called the recipe "amazing". It really hit the spot, and I think is the best thing i've made this month! I added a bay leaf and a tablespoon of rosemary because i was worried about the limited spices in the recipe. HIGHLY recommend making this. It was extremely easy too, and i used squash for the first time.....which now i know you use a peeler to get rid of the skin, not a knife.