A: Well it's not dead yet (smile)!
My herb garden has taken off! I might have to find a larger planter to put the basil in - it's growing that well.
I'm not sure if you know me or not - but I usually do not have this kind of success with anything that requires daily water - well, except Henry, but I'll be honest - Adam does most of the feeding Henry...
That said, this is cool to me that I have four herbs right outside my kitchen door to cook with.
The other day I decided to make my personal favorite Tomato Bisque soup for lunch and I actually got to use a bit of my garden.
I've talked about my Tomato bisque recipe before (number 17, if you are wondering!). I absolutely love making this stuff fresh and getting to enjoy it for summer lunches at home. So I thought I would share my recipe - it's not all Wolfgang Puck or anything, it's more my grandma's style of adding things from the fridge until it tastes just right (smile - I learned from the best!).
Ingredients:
1 can of Campbell's Tomato Soup
1/2 can of water
1/2 can of milk
2 large tablespoons of sour cream
5-7 fresh Basil leaves finely chopped (this is not necessary, but use it if you have it).
1/4 teaspoon of pepper
1 hand full of shredded mild cheddar cheese
****SECRET INGREDIENT****
3-4 Tablespoons of Uncle Julio's Mild Hot Sauce
This hot sauce is Texas made and I'm not sure if they even sell it outside of Texas??? If not, a bit of Tabasco will work, but it's truly the Julio's that makes it JUST the way I like it. Sorry, non-Texas readers :(
Mix all of these ingredient together in your soup pan on medium heat on the stove top. I use a whisk to thoroughly mix all of the sour cream and cheese together. Let simmer on stove top for about 10 minutes - whisking every couple of minutes or so.
Ladle into a bowl and add a few croutons and shredded Parmesan cheese (or more cheddar) for topping.
(sorry about the photo, folks, it tastes SO much better than it looks in an iphoto)
Enjoy!
Thanks for dropping by :)
