Friday bliss: Tomato Soup with Goat Cheese

The perfect lunch on a gloomy day. Just Trader Joe's Creamy Tomato Soup doctored up with herbes de provence and chevre. So rich I almost didn't miss the grilled cheese. Almost.

Split Pea and Sausage Stew

The one good thing about this reluctant spring weather is that it’s given me a lot of time to cook.  So, I’m trying to take advantage of that, rather than being bummed that our weekend beach trip was rained out or that the footing is too muddy to take the dogs for a hike. It seems I’m also on some kind of weird mission to use these amazing chicken and apple sausages anywhere I can.  First, we ate them by themselves as an entrée with some braised cabbage on the side. Then, they started sneaking in to pasta. Now they’ve managed to totally steal the show from the poor little split peas in this soup.

And now feel free to insert your own off-color joke about loving sausage here. Don't think I can't hear your muffled giggles, Internet. You're so immature.

Split Pea and Sausage Stew

Serves 4-6 as entrée

Ingredients:

• 1 lb chicken and apple sausage, diced
• 1 medium onion, diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1 ½ c. dried split peas, rinsed
• 1 tsp. dried thyme
• 1/8 tsp. cayenne pepper
• 1 bay leaf
• Cracked pepper
• 4-5 cups chicken broth

Directions:

1. Heat large pot or dutch oven over medium heat. Add sausage, onion, carrots, celery, garlic and potatoes and stir about. If mixture starts to stick, add olive oil. Cook until sausage is browned and onions starts to turn translucent.
2. Add split peas and spices and stir. Add broth and bring to simmer, then reduce to medium-low heat. Cover and keep at a low simmer, stirring occasionally, until peas are completely soft and soup is nice and thick (although you can add more broth if you’d like), about 30-40 minutes.

Beans and Greens Soup

It was fortuitous that Smitten Kitchen posted a recipe for chard and white bean stew just as I had a lovely bunch of greens slowly wilting in my vegetable drawer. That recipe served as inspiration, but I streamlined it a bit. This is definitely a quick and simple soup rather than a more complex stew.  I'll be honest with you -- these greens were several days neglected and by the time I used them I couldn't even remember what kind they were. Pretty sure the were chard. Or maybe an unruffled kale? More tender collard? I think any of the above would work, regardless.

Beans and Greens Soup

Ingredients:

• 1 tbs olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 stalk celery, diced
• 1/2 tsp. dried thyme
• 1/4 tsp. dried marjoram (or oregano)
• 1/8 tsp. cayenne pepper
• 5 cups chicken or vegetable stock
• 1 bunch (about a pound) greens
• 2 cans of white beans, rinsed and drained.

Directions:

1. Heat oil in dutch oven over medium heat. Saute onions and garlic until almost translucent. Add carrots and celery and cook until tender. 
2. Add spices to vegetables and stir.
3. Pour in stock and bring mixture to up to a boil.
4. Stir in greens and beans. Turn down heat and simmer until greens tender. 
5. Serve with with bread, cornbread, starch of your choosing.