Photos of What We Eat #11: Chipotle Sausage and Seasonal Vegetable Soup
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Monday evening, supper
- Chipotle sausage and seasonal vegetable soup: Organic chicken stock with water, Niman Ranch Chipotle sausage (chopped), swiss chard, celery tops, and beet tops (all from our garden), mirepoix of onions, celery, and garlic (from our garden and our CSA), potatoes (CSA), salt and pepper, topped with grated parmesan
- Homemade artisan bread
The goal of Monday evening’s dinner was simplicity. We had just come home from our trip to Seattle, and didn’t have much to work with in the refrigerator. Thankfully we had an abundance of produce from our garden and from our CSA.
The Niman Ranch sausage was a great find at the local grocery store. I bought it a few weeks ago on sale, and then froze it for just such an occasion. It was marked down to nearly half price because it was within a couple of days of the pull date. Freezing it was the best option, and it really paid off. This meal fed our family of four plus April’s parents, with leftovers for lunch for two the next day.
I was also happy to have bread dough already made, since the Master Recipe from Artisan Bread in 5 Minutes a Day keeps for almost 2 weeks in the refrigerator.
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The first thing I noticed in that photo was how delicious that soup looks. And then, I saw that the bread makes a heart shape. Coincidence? (‘Cause me thinks that food loves your heart and your heart loves it back.)
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