anuary is National Soup Month, as many of you may know! But, did you know that it is also National Soup SWAP Month? Much like a cookie exchange, you make a large batch of “liquid comfort” and exchange with friends. See Soup Swap for How-To ideas. Don’t be confused, National Chili Month is October, so put away the cornbread and cumin!
Are you excited for Thanksgiving leftovers? I've included a few borrowed soup recipes to choose from. I particularly enjoy adding leftover mashed potatoes to classic chicken (or leftover turkey) soups; after stirring them in, the soup is creamy and hearty.
A beloved recipe, this Bacon Butternut Bisque was created by Chef Richard Scarzello. It presents thick and rich flavors and has become a staple item for the Sugarbush Resort après ski crowd that comes for excellent food and entertainment at “The Big Picture,” a movie theater, event space and fulltime restaurant in Waitsfield, Vermont.
Recently, with a couple of new Vail Valley friends, I pickled and preserved for the first time. We chopped and diced, sliced and peeled many different vegetables and fruits for our canning extravaganza! We started with pickling: bread and butter style, as well as not-so-ordinary dill. Next, we aimed to make some jam – triple berry and strawberry, primarily.