the cold weather is still upon us, it seems like the ideal
time to focus on soup recipes that are hearty enough to be
served as a main dish. Main dish soups are a great wholesome
meal for any week night dinner and provide a complete balanced
meal when served with a salad or fruit.
In the kitchens of Glutenfreeda, we waste
very little. Left over pieces of meat are frozen for later
use in soups or stews. We make our own stocks from unused
chicken backs and necks or beef bones. Such
was the inspiration for our Tarragon Turkey and Rice
Soup. Left over frozen turkey was our main ingredient,
a little tarragon, left over rice and vegetables and a healthy
and aromatic soup was born!
Soups are the perfect vehicle to showcase
your creativity while using up your leftovers. Pieces of vegetables,
meats, rice, herbs, even cheese will make a delectable complete
meal that will warm your body and soul.
For those of us who use Parmigiano Reggiano,
this expensive must have needs no introduction.
For those who are unfamiliar with this authentic Parmesan
cheese, I encourage you to splurge and try a taste test in
comparing the real thing to other Parmesan cheeses. There
really is no comparison. Because of the expense of this cheese,
it always seems a crime to discard the rinds once the cheese
has been grated to the bitter end. The solution brings us
back to soups. From now on, save the rinds. Next time you
are brewing up a soup, cut the rinds into bite size pieces
and plop them into the soup. The hot soup will soften and
melt these decadent little morsels and they will once again
lend their buttery nuance to your meal.
Be sure to try our easy February Main Dish