Vito Prosciutto: Teaching community college math on the road to a PhD.

Tuesday, June 22, 2004

Sunday Soup 

A new feature to help fill in these long summer months without teaching... One of our wedding presents was the book, Twelve months of Monastery Soups. My plan is to make soup every Sunday (except that we keep making the soup on Monday right now) along with some fresh-baked bread in the bread machine.

The soups tend to take an awful long time to make since they're all based around fresh ingredients. Last night's soup, Cream of Fresh Greens, was about 2 hours' work. No wonder the Campbell corporation is doing so well! Having made two soups so far, I do see that the soups tend to be best re-heated. Which is good because the 4-6 servings for last nights' recipe look a lot more like 12-18 servings! I filled a gallon bag with soup and put it in the freezer for later.

My estimate is that it will be sometime in 2007 before I have to repeat a soup recipe making one soup a week for that whole time. Wow.

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