Showing posts with label Thanksgiving 2018. Show all posts
Showing posts with label Thanksgiving 2018. Show all posts

Sunday, November 18, 2018

Happy Thanksgiving To All


This year I found some adorable "I am thankful for" tableware accents that feature artwork from one of my favorite artists Molly Hatch.  I am going to ask each guest to write down what they are thankful for. Then Joe will read each card out loud and we'll have everyone guess who wrote each one. I am pretty sure they will be able to guess mine. 

I've been craving soup for lunch ever since the weather got cold. I work next door to a cafe, and order breakfast once a week, and occasionally a special for lunch. But their soups are sooooo salty, and that's what I crave most for my lunches. Ree Drummond to the rescue. I used Pioneer Woman's "best tomato soup ever recipe" which took only 25 minutes. I have made the slightly labor-intensive Ina Garten recipe several times, and this is just as tasty. 


Pioneer Woman's best tomato soup ever


1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley



Directions:

To begin, dice the onion. Melt the
butter in a large pot or Dutch oven.
Throw in the onion and cook until
translucent.
Now dump in the diced tomatoes and
stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add
3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then
taste and add more as needed. Some tomatoes and juice have more of an acidic bite
than others.

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound
up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then
heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and
stir.

Yield: 6 to 8 servings

Wishing you a wonderful Thanksgiving, and count those blessings! 
I am thankful for my you! 
Debbie

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