Okay, so it was 91 degrees in Phoenix yesterday when I made this hearty soup, but I wanted to pretend it was fall. For those of you who received freak snowstorms this week, or who are expecting chilling temps this weekend (our high Sunda will be 65 --brrr!), this awesome soup from our friends at Relish Magazine will warm you right up.
http://www.relish.com/recipes/white-bean-soup-with-swiss-chard-and-gruyere-croutons/
We tweaked the recipe a bit, by adding three sliced garlic cloves, and a bit of dried rosemary. We also didn't have a ham hock in the freezer (really, we typically do!) so we used a bit of pork belly we let "melt" in the slow cooker before adding in the rest of the ingredients. We also added some salt since we didn't have the ham hock to deliver that taste.
When serving, we added a drizzle of olive oil on top. Can't wait for the leftovers for lunch today! A big thanks to Relish for always providing such stellar recipes and meal ideas!
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