It's time for a post free of infertility and blood test references, at least for now! As Mother Nature continues to cruelly sock the city with cold temperatures,
my favorite soup recipe comes in handy. The recipe came from the Rachel Ray Magazine. I usually make a double batch, as the soup freezes extremely well (gotta love those Ziploc cylindar containers). Ingredients are very simple and include canned tomatoes, a wonderful shortcut. The recipe also happens to be my husband's favorite. He insists that he could eat the soup nonstop. Among our favorite pairings are Shiraz wine, chicken Quesadillas, and tortilla chips.
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Here's what the soup looks like before you have to blend it all together. The corn tortillas help absorb the liquid to make the soup thicker. The recipe calls for pouring the soup into a blender; I previously used my Cuisinart, which usually made a huge mess in pouring the soup from pot to bowl. A cheap hand-blender blends the soup in record time with less mess:
Here's what the soup looks like after it's all blended:
Mmm, bon appettite! Hey Molly, I can bring you some next week if you want!
