That sounds awesome
Full on feels like/looks like winter today! Time for some comfort recipes.
I have sourdough breadsticks in process.
I also made a yummy chicken soup based on a TikTok I saw. It’s a loose recipe.
Cut 2-3 cups vegetables in chunks - they recommended carrot, onion, celery, garlic. I didn’t have celery so used broccoli in it’s place. Oh, they also added a couple bay leaves. I’m out of those as well.
Simmer in 4-6 cups good chicken broth. When veggies are cooked, remove from broth and put in a blender along with 1/4-1/2 cup broth to help it blend well. Once blended add back into the broth, add up to a cup of small pasta - orzo, ditalini, or whatever. Salt and pepper. Add some shredded chicken if you like. Simmer until pasta is cooked. Squeeze in a little lemon at the end.
A cup of hot goodness!
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Somehow, it never occurred to me to strain/blend the veggies. My husband won’t eat vegetables if he can identify them, so I tend to make things without, which I don’t love, or make two versions, one with and one without. But he wouldn’t mind if the soup were just thicker, so I could totally do this. (Why yes, I do cook for him like a toddler! Example - when I make chili I add a can of pumpkin into the pot in an attempt to sneak some vitamins in…)
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I sort of had the same thought - I have blended ALL the soup but removed the veggies, blended and then added back in - it was not as thick as a cream soup but thicker than a traditional broth soup.
My H is the same. His mug is sitting on the counter. I will be surprised if he likes it cause he is just TOO traditional and not willing to give new things a shot!
Woohoo! Thanks for sharing. Sounds like a great way to use up the squash I have in the fridge
I’ve now made that soup recipe three times. It’s soooooo good!
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I used to do the same with spinach in spaghetti sauce when our son was little. He liked basil, so I just threw in some extra “basil.”
This is what I love an immersion blender for, no need to remove the veggies, just blend right in the pot to desired thickness.
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When it got cold here recently, I started thinking about the chicken and dumplings that my grandmother used to make – I hadn’t thought about that dish for years and years. So I took my basic homemade chicken soup recipe, minus the noodles/rice/barley that I usually put in, and instead added some dumplings that I made from a recipe that I found on the internet. It’s not bad, if I do say so myself; and when I make it, my wife will often have a bowl or two herself – the highest compliment! Eating it makes me recall sitting at my grandmother’s kitchen table as a young boy eating her chicken and dumplings. A country cooking version of Proust’s madelines, I suppose. 
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That is what I normally do. But I decided to follow the directions and do admit that by removing the veggies along with a little broth and pulsing them in the blender and THEN adding back to the broth the soup was very smooth and I didn’t worry about “splashes” with the very hot liquid (my pot was not real deep).
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Earlier this evening, I went to the Spanish-English meetup in a nearby neighborhood. On my way home, a señora from San Cristobal de las casas in Mexico who I met before sold me pozole and two handmade tortillas embellished with toppings. This is what came out of the bags when I got home. The pozole is really good!
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I like my immersion blender for soups, but admittedly it can get splashy. Will have to try adding orzo some time. Maybe this weekend since I have a partial carton of chicken broth in the fridge. Usually I soak lentils for my no-recipe soups (sauté onion and whatever I have on hand).
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Stuffed pepper soup tonight with a nice bread for dinner. It’s delicious!
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I’m making this chicken stew tonight and crusty French bread.
Tomorrow night I’m doing Panang Curry.
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Made the soup for lunch today. Delicious. Did not have a block of feta, so improvised and sprinkled crumbled feta over the squash half way through roasting. Used my trusted Bamix immersion blender to purée the soup. Thanks for sharing the recipe!
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We had some old school comfort food last night-salisbury steak,red potatoes, and sauteed mushrooms. Very tasty and we have leftovers for tonight.
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I have Tom Kha Gai planned for this week. I love Panang Curry !
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I love both Tom Kha Gai and Panang Curry. Yum!
I have some eggplants I need to use… came across this recipe which looks interesting and tasty! Will report after making them.
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I made these on NY Eve. It was a family celebration with my kids, their spouses and the grandkids. I wanted simple as I’d been cooking all week. I also made a traditional meat sauce. Half the adults liked them the other half are picky eaters. The 14 month old gave his seal of approval.
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Thanks for the review! 
My husband will eat anything with eggplant so I’m sure he will like them!