[Artemisia] Looking for Italian Soup recipes

[Tamar Black Sea]

Juliana wrote:
"No worries! Thanks for sharing, sounds yummy! :) -- Juliana"

I know what I'm going to be doing this winter: making lots and lots of 
soup :-) Everyone has shared the most wonderful recipes. I'm looking 
forward to trying them out.

Part of why I asked on list is that other people may find they have 
similar questions. There's probably a budding feast steward out there 
who may reference these recipes. It also helps me to know when someone 
has made a recipe personally and knows that it works, or can share 
specific advice that you might not pick up from a less personal source.

Thanks for sharing!
-tamar

On 12/22/2011 7:16 AM, Jackman-Brink, Julia wrote:
> No worries! Thanks for sharing, sounds yummy! :) -- Juliana
>
> -----Original Message-----
> From: artemisia-bounces at lists.gallowglass.org [mailto:artemisia-bounces at lists.gallowglass.org] On Behalf Of Jeanne Warr
> Sent: Wednesday, December 21, 2011 9:52 PM
> To: Kingdom of Artemisia mailing list
> Subject: Re: [Artemisia] Looking for Italian Soup recipes
>
> SORRY This was meant to be sent privately and not to the list -- Sheelaegh
>
>
> ________________________________
>   From: Jeanne Warr<jeanne533 at yahoo.com>
> To: Kingdom of Artemisia mailing list<artemisia at lists.gallowglass.org>
> Sent: Wednesday, December 21, 2011 9:43 PM
> Subject: Re: [Artemisia] Looking for Italian Soup recipes
>
> Okay Tamar -- here you go
> Tomato Bisque Soup
>   
> 8 cloves of
> garlic, crushed     
> ¼ to ½  lb. butter   
>                 
>              
> 4 tsp. dill
> seed            
> 2 TB. dill
> weed                                   
> 2 TB.
> oregano
> 1/3 cup
> honey                        
> 6 TB.
> Flour  (use cornstarch for gluten free)        
> 4 cups
> heavy cream              
> 2 cups half
> &  half       
> 3 29-oz cans tomatoes, diced  ( I always add more cause I like it chunky)      
> ½ bunch
> parsley, chopped   You can use dried if you want too)  
> 12 cups
> chicken broth (6 small cans or 2 large cans)
> 3 8-oz containers sour cream (for garnish only)
> black
> pepper, to taste
>   
>   
> 1.      In a large pot, sauté garlic in
> plenty of butter along with dill seed, dill weed and oregano for 5-10
> minutes.  Add tomatoes&  chicken
> stock and let simmer.
> 2.      In a separate pan make a roux by
> blending equal amounts of butter&  flour over medium heat, stirring
> constantly for about 3 minutes without browning.
> 3.      Add roux to stock and stir.  Add pepper to taste.  Bring to a boil, stirring occasionally.  Reduce heat and let simmer for 30 minutes.
> 4.      Add parsley, honey, cream, and half
> &  half.  Taste for seasoning.  Reheat soup, but do not heat to a boil.  Serve
> with a dollop of sour cream.
>
> Enjoy!!  It freezes nicely too, you just have too let it thaw naturally and not by hot water or microwave.
>
>
>
> ________________________________
> From: Tamar Black Sea<tamar at coteduciel.org>
> To: artemisia at lists.gallowglass.org
> Sent: Wednesday, December 21, 2011 12:41 PM
> Subject: Re: [Artemisia] Looking for Italian Soup recipes
>
> Hi Sheelaegh,
>
> I'm definitely interested. Half the fun of a recipe is learning about
> people's experiences with it, and what other food they like to serve it
> with.
>
> Thanks!
> -tamar
>
> On 12/21/2011 12:16 PM, Jeanne Warr wrote:
>> I have a good tomato bisque recipe if you are interested
>>
>> Sheelaegh
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