House of Skip

Friday, March 13, 2015


Now that the warmer weather is starting to show up, I'm beginning to question my decision to attempt to tackle this soup list. I also seem to have hit a couple bumps at the half way point in the list.

The first started with the soups for this week, but I've also encountered some problems in preparing for next week's soups, but we'll get to that next week. This week, I had set out to do three soups, but one soup posed a problem. I could not find purple potatoes. Therefore, I am choosing to omit Purple Sweet Potato Soup from Balancing Paleo. Should I locate purple potatoes, I will consider finding the recipe and making the soup. In the meantime, it's on to our other two soups this week.

First up, for our breakfast soup this week, I went with Sausage, Zucchini and Spinach soup courtesy of the blog, The Texas Peach. This soup was chock full of veggies, zucchini, spinach, tomato, red onion, celery. They all make for a delicious combination with the sausage.
Yum. Sausage and Veggies.
But the real star in this recipe is the addition of ground fennel seeds. I love that licorice flavor that fennel adds and the ground seeds really stood out in this soup. What a warm and delicious way to start the day. This is yet another example of a "chop and dump" soup, you put all this amazing stuff in the pot and let it do it's thing. My companion is not a fan of sausage, but he did like the soup and the addition of the fennel seed.

Next up was a soup that I thought was going to be average but was really great. Lesson learned here: never underestimate the deliciousness of ham. The soup that taught me that lesson was Paleo Ham and No Bean Soup from Mellow Momma.  What started out seeming bland, cauliflower, diced ham and carrots. Turned into a smokey, creamy
Did I mention the ham shank?
bowl of wonderfulness. I should have known that the addition of a pork product would amplify the flavor of this dish. The making of the soup had a few steps, steaming the cauliflower, pureeing it and then combining with the other ingredients. When I sat down to eat this I couldn't believe just how much I loved it. My companion did not believe me. But once he tried it, he agreed it was a great soup. He might not have been as enthusiastic as I was, but that's just because he doesn't have the same level of love for pork that I do.

That's this week's soup news. Stay tuned for next week as Skip handles some hurdles in the world of soup.#soupproject
Empty bowl=delicious soup.

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