Who Is Anastasia?
- New Castle, Indiana Zone 5, United States
- When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...
August 26, 2009
Another soup, and it's still August? Sure. Tomato Basil Bisque is the perfect soup to have on a warm, hot or chilly day - all of which we here in Indiana are experiencing this August. With the weather being so unpredictable this year, this soup offers us some comfort. It's refreshing, light, and very, very tasty. Perfect with a salad and sourdough bread with pesto!
3 cups peeled, seeded, and coarsely chopped tomatoes
1 cup vegetable broth or chicken broth
1 8-ounce can tomato sauce
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1. In blender container combine tomatoes, vegetable or chicken broth, and tomato sauce. Cover and blend until smooth. Stir in basil. Cover and refrigerate until ready to serve. Makes 4 side-dish servings.
This recipe is from Better Homes & Gardens
This is a delicious and savory dish that is both warm and wholesome; it's a great soup to serve to company as a main dish with some nice cheesy bread - a soothing comfort food with a kick!
I love chicken soup, and it is a hearty staple in my home. My grandmother used to make a chicken soup that had every vegetable and flavor imaginable all in one pot. She even left the bones in the soup, as most of the good flavor and nutrients came from the marrow. This soup is warm and satisfying any time of the year
Greek Chicken Soup
1/4 c olive oil
1/4 tsp celery salt
2 tbsps sambuca liqueur
2 quarts chicken broth
2 medium carrots, sliced
½ cabbage shredded
Juice of 1 lemon
2 tsp sliced fresh garlic
8-10 tbsps crumbled feta cheese (optional)
2 dashes hot pepper sauce
3 c washed & sliced fresh spinach
1/4 tsp white pepper
2 c shredded cooked chicken
2 c cooked wild rice
2 large Vidalia onions, sliced
1/2 cup sliced celery
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tsp crushed peppercorns
In a large saucepan, sauté the carrots, cabbage, celery, onion, green and red bell peppers and garlic in oil over medium heat or flame until vegetables are tender.
Add the Sambuca and lemon juice, then sauté about five minutes. Add the broth, chicken, peppercorns, hot pepper sauce, white pepper, celery salt & spinach. Simmer for 20 minutes before adding the cooked rice. Once you have 'bowled' everything up, you can garnish each bowl with a tablespoon of cheese.