Family Time :: Dancing Together
Just a quick note - I've got tons to do (did you know Thanksgiving is only two days away? Advent starts on Sunday? homemade christmas gifts don't miraculously appear? My to-do list is ginormous, as sage would say).
Last night, before leaving for a quick 2 day getaway with a friend, Chris and the kids had some great family time. The iPod came out, the music was turned up loud, the singing was nearly all off-key, and the dancing was totally free form. I love how Chris dances - it is the perfect form of play for him, and he excels at it. The kids have followed suit, moving and grooving, swaying to the music, having a blast together and alone. The music - Reliant K and Switchfoot usually top the list - makes the house dance too, and I puttered around, thoroughly enjoying a bit of parenting break, but fully appreciating the togetherness of what was going on. I love this little sneak peek at it!











Today Chris's dad and sister came down to take us all to lunch, and my abnormally clingy Sage begged not to go. Since it was such an unusual request, I stayed home with her, and boy, am I glad. Within an hour she was running a high fever, coughing up unmentionables, and having the deep but fitful sleep of the unwell. Poor little peanut. Since the men in my life were both more tired than usual as well, and the days (at least inside our house) have turned chilly, I decided it was time to pull out the big guns for healing :: soup.
I pulled out a favorite from the two dozen recipes I've created over the last two years, a totally unique variation on chicken noodle soup that I call St. Shannon's Soup (named after my dear friend Shannon, who helped create it and inspired me towards all these recipes in the first place). Because Chris had been in the land of meat and fried things for so long, I knew he was tired of eating meat, so I actually made this sans chicken, and it was just as good. The secret ingredient that makes it so special is a sharp cheddar cheese, and I had just the kind hiding in the freezer, waiting for a moment to melt and shine. This soup ends up being rather thick, and one friend called it "adult macaroni and cheese", which I decided was a great compliment, since this is meant to be one of those ultimate comfort foods.
Ready for the recipe? Despite all the work I've been doing for the past many months, I'm still not overly confident in my recipe writing skills, but give it a shot. This recipe has been tested by a few lovely friends, so I know it works. Taste and see that the soup is good!
St. Shannon’s Soup
Serves: 6 bowls
2 TB olive oil
1 leek, washed and sliced into half moons
1 medium potato, peeled and diced
1 garlic clove, peeled and finely diced
2 celery stalks, washed and diced
2 cups water
3 cups strong chicken broth
1 tsp. dry thyme, or 1 TB fresh
1 tsp. dry sage (optional)
salt and pepper to taste
5-6 cups cooked pasta, fusilli or some other fun shape (see variation at end for using raw pasta or egg noodles)
1 cup chopped, cooked chicken
1 cup milk
½ to 1 cup grated Irish cheddar cheese (any kind of cheddar you like may be used, but a sharp cheddar, like Irish, tastes wonderfully here).
1. Heat olive oil in soup pot. Add vegetables and sauté over medium high heat for five minutes, browning slightly.
2. Add 2 cups water, thyme and sage. Bring to a boil, cover and simmer for 15 minutes, until the vegetables are all fully cooked.
3. Puree until smooth. Check seasoning and add salt and pepper if necessary.
4. Return puree to pot, and add broth, pasta, and chicken to the pureed soup base.
5. Add milk and most of the cheese. Reheat gently, without boiling. At this point you may need to add more broth/water if the pasta has been greedy.
6. When the cheese is fully melted, serve hot, with a sprinkle of cheese on top.
Notes :: This is one of my favorite soups. If you want a chunkier soup, you can omit (or minimize) the pureeing of the soup, add all the broth at once, and cook the pasta (including egg noodles) right with the vegetables. If you don’t have leftover pasta, change step four to read: return puree to pot, add pasta and broth (increase to four cups) and simmer until pasta is cooked. Then add chicken and continue. Cooking the pasta in the soup itself makes it wonderfully flavorful.
You can substitute onions for the leeks if cost/availability is an issue (1 medium size onion will replace 1 large leek). This is a great way to use up a bit of leftover chicken You could also remove the potatoes and add more of the other vegetables, particularly if you are going to leave it chunky!