Posted by Stephanie Meyer on Apr 2, 2006 at 11:06am

It is most definitely a soup day. Wet, chilly, dreary. Smells divine, however, I opened the front door and was hit in the face (nose) with the smell of spring, yummy. So I’m not making a heavy soup, but instead a recipe I think I made up last summer (or the summer before) and titled hearty summer soup, just the thing for a cold – but not wintry cold – day. Brothy, but with substance (hint of bacon, rice, chicken, ladled over chopped tomatoes and herbs). Very nice with a little pesto swirled into it. We’ll see what variation I feel like by tonight – because I won’t need to start it until then, it’s a quick one. (Recipe posted in comments, below.)

This afternoon Nathan and I went to see Nathan’s friend – and Suz’s daughter! – Vivian in Jesus Christ Super Star at Wooddale Lutheran in St. Louis Park. It was fantastic! I really enjoyed myself. Definitely community theater, but without question very well done. Vivian is in the chorus and did a terrific job. Go Vivian – woo hoo!

Came home and did some productive cleaning – readying our house for guests, you know. Nothing like a party to kick one’s ass into gear. My ass is officially kicked.

Then whipped up the soup, which we just ate. Hit the spot, it really did. It’s still early, only 6:30 (or 5:30 by my internal clock; I really hate daylight savings, argh), so plenty of time to keep on jammin’. Good sprung-forward evening to you.

Print Friendly and PDF

Older Comments

  1. By Stephanie on April 2, 2006 at 6:34PM

    Oh yay! That's so cool to know - love that. And you. Happy April, my friend.

  2. By Kathie on April 2, 2006 at 1:53PM

    This is the BEST! Add a small salad and some really great crunchy rolls....heaven! I can't tell you how many times I have made this. So simple and so delicious.

  3. By Stephanie on April 2, 2006 at 11:26AM

    Hearty Summer Soup
    Chicken Soup with Rice, Fresh Tomatoes, and Pesto
    Serves 4

    4 slices bacon, diced
    ½ sweet onion, diced
    ¼ c. rice
    4 c. chicken broth (I use 2 cans Butterball chicken stock)
    1 c. cooked chicken breast, pulled into pieces (a rotisserie chicken from the store works nicely)
    ½ c. peas (frozen or fresh; also, the tips of asparagus spears are delicious as a substitute)

    1 large, ripe tomato, chopped (or 1 c. chopped good-tasting cherry tomatoes)
    4 Tbsp. basil pesto (purchased is fine)

    In medium saucepan over medium heat, brown bacon, stirring occasionally to break pieces apart. Stir in onion and cook until wilted, 10 minutes. Stir in rice, then broth and water. Bring to a boil, turn heat to low, partially cover, and simmer for 20 minutes or until rice is tender. Stir in chicken and peas and heat, still over low heat, until warmed through, 3-4 minutes.

    To serve:
    Divide chopped tomato into each of four soup bowls. Ladle soup over tomatoes, then stir 1 Tbsp. pesto into each bowl until melted and incorporated. Grind fresh pepper over each bowl and serve immediately.

    Note: if you don’t have pesto handy, stir in 1 c. finely chopped fresh arugula and/or basil leaves with the chicken and peas. Sprinkle freshly grated parmesan cheese over soup in bowls, along with freshly ground pepper. Also, if you don’t have a really good tomato, skip this step and enjoy the soup without.