Delaware House Ham and Cheese Sandwich

The Delaware House Ham and Cheese Sandwich. Once in a while, you come up with something that bears repeating. Again. And again. And again. The Delaware House Sandwich is a nostalgic sandwich for me. It’s a toasted club roll spread with mayonnaise and stuffed with brown sugar maple ham, swiss cheese, tomatoes, red onion, arugula, and seasoned with a sprinkling of Italian herbs and a splash of Paul Newman’s Own Balsamic Vinaigrette.

The Delaware House Sandwich: Brown Sugar Maple Ham, Swiss Cheese, Tomato, Red Onion, Arugula, Mayo, Italian Herb Seasoning, and a splash of Paul Newman's Balsamic Vinaigrette (Photo Credit: Adroit Ideals)

The Delaware House Sandwich: Brown Sugar Maple Ham, Swiss Cheese, Tomato, Red Onion, Arugula, Mayo, Italian Herb Seasoning, and a splash of Paul Newman’s Balsamic Vinaigrette (Photo Credit: Adroit Ideals)

As some of you may know, my husband and I were spending a lot of time last year at my mother-in-law’s vacation home in Delaware. No, we weren’t “vacationing” at all. We were managing (and personally doing) some major repairs and generally getting the place ready for sale this Spring. Many people thought I was spending my days lounging on the beach. I wish. I walked on the beach exactly FOUR times in 2014. That was it. No time to play at all. Just work. See below in the before and after photos of the kitchen!

The original Delaware House kitchen "BEFORE" we updated it (Photo Credit: Adroit Ideals)

The original Delaware House kitchen “BEFORE” we updated it (Photo Credit: Adroit Ideals)

The kitchen "AFTER" photo.  I love the black paint on the bottom cabinets! (Photo Credit: Adroit Ideals)

The kitchen “AFTER” photo. I love the black paint on the bottom cabinets! (Photo Credit: Adroit Ideals)

The Delaware House has been in the family since it was built in the mid-1970s. It was a fun place for the family to visit and gather together. Since we lost my father-in-law, the place has just lost its appeal as a happy place. So the decision was made to ready it for a sale.

My father-in-law spent many happy days at Delaware House. He loved to fish and to garden. He had a very generous spirit which was appreciated by many of the neighbors, who happily enjoyed his garden bounty even when he wasn’t there in person.

My father-in-law's garden at Delaware House (Photo Credit: Adroit Ideals)

My father-in-law’s garden at Delaware House (Photo Credit: Adroit Ideals)

Delaware House is located in a marina community in a resort area with a small town mindset. Many of the homes in the community are owned by “weekenders” whose lesser status is regularly reminded for them by the “year rounders” who live in the area full time. It’s actually like a little Mayberry RFD community, although I am sure that the “year rounders” believe it’s far more like a ritzy 90210 neighborhood.

So back to the Delaware House Sandwich. I created this sandwich out of favorite ingredients that were easy to get at the local grocery store, and leftovers could be used for other meals. Deli ham and swiss cheese can also be frozen for later use. The club rolls will toast well, and still offer a soft bite. Mayonnaise is key to the flavor of the sandwich. I usually buy Hellmanns Mayonnaise. I prefer to use arugula on a number of sandwiches because I like its peppery flavor. Lettuce offers a crunch…but arugula has a better flavor. Ripe tomatoes were available throughout the summer. And I like to add a little bit of shaved red onion to the sandwich. A sprinkling of dried Italian Seasoning just like an Italian Deli, and a splash of Paul Newman’s Balsamic Vinaigrette. Cut the sandwich in half, secure with a sandwich picks, and you are ready to eat!

You might ask why I didn’t make my own Italian vinaigrette at Delaware House. That’s a great question. It’s easier for me to just go ahead and buy the Newman’s Own dressing when we are at Delaware House. I think it’s well made, tastes great, and is my choice if I’m not making my own dressing.

Newman's Own Balsamic Vinaigrette is the only bottled dressing on my favorites list (Photo Credit: Adroit Ideals)

Newman’s Own Balsamic Vinaigrette is the only bottled dressing on my favorites list (Photo Credit: Adroit Ideals)

For your next party, perhaps this weekend’s Super Bowl, you could let your guests make their own Delaware House Sandwiches. Set out a platter of ham and cheese slices, arugula or lettuce leaves, tomato slices, and shaved red onion. Offer club rolls or halved sub rolls, squeeze bottles of mayonnaise, bottles of dried Italian seasoning, and a couple bottles of Newman’s Own Balsamic Vinaigrette. Or, assemble the sandwiches ahead of time, keep them chilled, and set them out for immediate consumption. Your guests will love them.

I hope you enjoy this sandwich as much as I do. Now that I think about it, the Delaware House sandwich also reminds me of the “grinders” or submarine sandwiches that I used to get at the local delis when I was in college. Yep. Nostalgic! Maybe I should have just named it the “Nostalgic Sandwich.” Next time, for sure.

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From the kitchen of A Food Lover’s Delight….

Delaware House Ham and Cheese Sandwich

Ingredients:

2 club rolls or your favorite sub rolls, split in half
4 T mayonnaise
1/2 lb thinly sliced or chipped deli ham, preferably maple or brown sugar ham
4 slices Swiss cheese
8 slices ripe tomato
1/4 c shaved red onion
1 c arugula
2 t dried Italian Seasoning
2 T Newman’s Own Balsamic Vinaigrette
sandwich picks or toothpicks, optional

Method:

1. Toast the insides of the club rolls under your oven broiler until they are a golden brown.
2. Spread the toasted interiors of the club rolls with mayonnaise.
3. Divide the ham and swiss cheese between the two sandwiches.
4. Arrange the tomato slices and the arugula over the ham and swiss on each sandwich.
5. Sprinkle the dried Italian Seasoning over the arugula.
6. Drizzle the balsamic vinaigrette over the arugula.
7. Close up the sandwiches and cut each one in half.
8. Use decorative toothpicks to keep the sandwich halves closed.
9. And serve!

Makes two Delaware House sandwiches. Offer with potato chips or carrot sticks, deli dill pickles and lots of napkins.

Variations: Use herbed turkey breast from the deli if you prefer. Substitute your favorite sliced cheese such as American or cheddar. Use shredded green leaf lettuce instead of arugula. Obviously, this is not a low calorie sandwich. You can lighten this recipe by omitting the mayo or using light mayo, omitting the cheese and the dressing, adding more tomatoes and arugula, and using a whole grain sub roll.

Order some of your own fancy sandwich picks!

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Valentine’s Day Brunch Menu

Valentine’s Day is on a Saturday this year! We are offered not only the opportunity to head out for Valentine’s Day dinner on Saturday night, but also the chance to enjoy an elegant Valentine’s Day Brunch on Saturday morning! My Valentine’s Day Brunch Menu offers some tasty options. I hope you enjoy!

Image courtesy: happyvalentinesday2015z.com

Image courtesy: happyvalentinesday2015z.com

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From the kitchen of A Food Lover’s Delight….

Valentine’s Day Brunch

To Start:

Mimosas (Champagne with a splash of freshly squeezed orange juice)

Veuve Clicquot is my favorite champagne (Photo Credit: LuxuryLaunches.com)

Veuve Clicquot is my favorite champagne (Photo Credit: LuxuryLaunches.com)

Fig Almond Cheese Nibbles

Fig Almond Cheese Toasts with Mint Garnish (Photo Credit: Adroit Ideals)

Fig Almond Cheese Toasts with Mint Garnish (Photo Credit: Adroit Ideals)

Main Course:

Custardy French Toast served with butter and real maple syrup

My favorite French toast!  Slathered in butter and swimming in real maple syrup!  (Photo Credit: Adroit Ideals)

My favorite French toast! Slathered in butter and swimming in real maple syrup! (Photo Credit: Adroit Ideals)

Smoked Salmon Scrambled Eggs with a sprinkling of chives

Elegant Smoked Salmon and Scrambled Eggs is a brunch favorite! (Photo Credit: Adroit Ideals)

Elegant Smoked Salmon and Scrambled Eggs is a brunch favorite! (Photo Credit: Adroit Ideals)

Minty Fruit Salad on the side

Minty Fruit Salad with assorted in-season fruits is a healthy side dish (Photo Credit: Adroit Ideals)

Minty Fruit Salad with assorted in-season fruits is a healthy side dish (Photo Credit: Adroit Ideals)

Coffee, Tea and freshly-squeezed Orange Juice

Dessert:

Strawberry Almond Tart served with Cappuccino and Espresso

Strawberry Almond Tart garnished with whipped cream and a whole strawberry!  (Photo Credit: Adroit Ideals)

Strawberry Almond Tart garnished with whipped cream and a whole strawberry! (Photo Credit: Adroit Ideals)

Decorate your table with some pretty linens and fresh flowers. And be sure to spend some quality time with your significant other on Valentine’s Day. If you don’t have a significant other, it’s a great opportunity to invite other unattached friends over for this tasty feast! Who knows what might come out of it!

If you’re looking for a Valentine’s Day Dinner Menu, take a look at my previous posting from last year.

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Order some pretty Champagne Flutes for Valentine’s Day!

Order chocolate in the shape of a champagne bottle for your sweetie for Valentine’s Day!

Sees.com candies are my favorites!

And get a nice tablecloth for your Valentine’s Day Brunch!

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Homemade Granola

Homemade Granola. In keeping with my “eating healthier” trend, I finally decided to start to make my own homemade granola. I really don’t know why I never tried to make it myself.

Homemade Granola over Yogurt with a Drizzle of Honey is a healthy breakfast! (Photo Credit: Adroit Ideals)

Homemade Granola over Yogurt with a Drizzle of Honey is a healthy breakfast! (Photo Credit: Adroit Ideals)

For years I’ve loved Michele’s Granola which is locally sourced in my area in Baltimore, Maryland, and makes some of the tastiest granolas ever. And Whole Foods Market carries a number of 365 brand granolas as well as some bulk and pre-made options. So I was thinking that it is so easy just to purchase a good quality granola rather than make it. But boy, was I wrong about that!

Michele's seasonal Apple Quinoa Granola (Photo Credit: Michele's Granola)

Michele’s seasonal Apple Quinoa Granola (Photo Credit: Michele’s Granola)

I saw a recipe on Epicurious.com for Cherry and Coconut Granola with Yogurt. That was my first test of making granola at home. The granola came out quite a bit more toasty than expected. The dried cherries were pretty chewy. And the recipe left out a key step to combine the dry ingredients before combining them with the previously combined wet ingredients, something I never understand about published recipes especially with so many paid eyes reviewing them. (Of course, if you find me doing that, please let me know, as I’m usually the only eyes reviewing my recipes prior to publication!!)

The Cherry and Coconut Granola recipe on Epicurious.com uses rolled oats, chopped almonds, unsweetened flaked coconut, sesame seeds and chopped dried cherries as its dry ingredients. To that, it adds melted coconut oil, honey, maple syrup, vanilla extract, cinnamon and salt to make a sort of syrup of wet ingredients. Mix it all together, place on a parchment paper-lined baking sheet, and bake and stir until golden brown. When baked, remove from the oven and let the granola cool. Store in an airtight container.

No matter how I felt about the final product, my husband loved it. The granola disappeared pretty quickly, served along with Mesquite honey and organic plain yogurt for his breakfasts.

Mix together the dry and wet ingredients (Photo Credit: Adroit Ideals)

Mix together the dry and wet ingredients (Photo Credit: Adroit Ideals)

Since that first batch of granola, I’ve tried a few different ingredient pairings, more or less sweetener and oil, and a bit of tweaking to the baking process. I love to take a recipe and then make my own modifications based on the way that I cook and on my personal preferences for ingredients. And you should, too.

First of all, decide what ingredient combinations that you like. The second time that I made the Epicurious recipe, I added finely chopped dried apricots and shelled pistachios. That was a big hit. Stirring in some cacao nibs or mini morsels add a chocolatey flavor to the granola.

The baked granola is ready to cool (Photo Credit: Adroit Ideals)

The baked granola is ready to cool (Photo Credit: Adroit Ideals)

Additionally, I cut back slightly on the amount of coconut oil in the recipe. And I lowered the temperature of my oven for the baking process since my oven runs hotter than most ovens. Also, when the granola had finished baking, I then stirred in the dried fruits before it cooled. It seemed that the dried fruits got too chewy and caramelized during the baking process.

The baked granola is cooling (Photo Credit: Adroit Ideals)

The baked granola is cooling (Photo Credit: Adroit Ideals)

Once the granola has its dried fruits stirred in, and it’s ready to begin to cool, take a spatula and sort of pack it together to form a firm “patty” of granola. This will give you some chunks after the granola cools and you can break it up to store or eat it. Skip the patting down step if you like to sprinkle your granola and don’t like chunks. This granola will remain fresh and crunchy in an air-tight container for up to a week, if it lasts that long. It won’t last that long in my house.

Serve your homemade granola with your favorite yogurt and honey (Photo Credit: Adroit Ideals)

Serve your homemade granola with your favorite yogurt and honey (Photo Credit: Adroit Ideals)

Here are some granola flavor suggestions for the nuts and dried fruits and other mix-ins:

Hawaiian: Macadamia nuts, dried pineapple, dried mango, banana chips

Cherry Cashew: Cashew nuts, dried cherries

Blueberry Madness: Walnuts, dried blueberries, carob chips

Apricot Gold: Pistachio nuts, dried apricots

Choco-Nut: Almonds, cocoa nibs or mini-chocolate chips (stirred in after cooking)

Sunflower Cranberry Pear: Sunflower seeds, dried cranberries, dried pears

Figgy Almond: Almonds, dried figs

Spicy Aztec: Peanuts, cocoa nibs or mini-chocolate chips (stirred in after cooking), chili powder, dash of cayenne pepper

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From the kitchen of A Food Lover’s Delight….

Homemade Granola

Ingredients:

3 c rolled oats (not the quick cook kind)
1 c nuts, chopped if larger than 1/4 inch in size
1 c unsweetened flaked coconut
1/3 c sesame seeds

4 T coconut oil, melted
3 T honey or agave syrup
3 T maple syrup
1 t pure vanilla extract
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t salt (don’t omit the salt)

1/2 to 1 c dried fruit of your choice, chopped if larger than 1/4 inch in size
Other mix-ins such as spices, cacao nibs, carob or chocolate chips, etc.

Method:

1. Preheat oven to 325 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. Combine the rolled oats, nuts, flaked coconut, and sesame seeds in a large bowl.
4. In a smaller bowl, combine the melted coconut oil, honey, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir until combined well.
5. Pour the wet ingredients over the dry ingredients and mix well.
6. Spread the granola mixture over the parchment paper lined baking sheet.
7. Bake the granola, stirring often, until it has turned a golden brown, about 20 – 25 minutes. Be careful not to burn or over toast the granola.
8. When the granola is baked, remove the baking sheet from the oven.
9. Stir the dried fruits into the baked granola, combining well.
10. Pat the granola into a firmer packed bar-style if you want chunks and then let it cool. Otherwise just let the granola cool.
11. When the granola has cooled, you can either serve it immediately, or store it up to 2 weeks in an airtight container, if it lasts…..

Makes about 6 cups of granola. Serve with yogurt and honey for drizzling. Sprinkle over ice cream. Or just eat by hand.

Variations: You can vary the nuts, dried fruits, and other mix-ins. You can use another oil instead of coconut oil, yet I like the flavor that the coconut oil adds to the granola. If you have nut allergies, omit the nuts.

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Decadent Hot Chocolate

It’s a cold and frigid winter day here in Virginia. And a perfect day to make a mug of my Decadent Hot Chocolate! Earlier this week brought a few inches of snow, and today has brought temperatures in the single digits. It was five degrees when I woke up this morning with a chill factor of -2 degrees. So, let’s get started on that hot chocolate!

Decadent hot chocolate just waiting for a sip! (Photo Credit: Adroit Ideals)

Decadent hot chocolate just waiting for a sip! (Photo Credit: Adroit Ideals)

History shows that hot chocolate was originally developed by the Mayans. The Europeans took the Mayans’ “drinking chocolate” and turned it into a hot chocolate beverage that is common today. I was first exposed to “European” hot chocolate when my father was stationed in Germany when I was a teenager. I was a junior high school student in an American school on a joint forces base in Ramstein, Germany. Obviously, it was to my benefit to take German language class in school. My German teacher was Frau Suffel. She was a stout German woman who had a wonderful sense of humor.

Ramstein AFB, Germany (Photo Credit: globalsecurity.org)

Ramstein AFB, Germany (Photo Credit: globalsecurity.org)

A local private German secondary school, called a Realschule had a program to “swap” German and American students for a two-week period. I was selected as one of the American kids to attend the Realschule event. At the time, I really didn’t know anyone in the American school because I was new to the area. After those two weeks, I not only had a number of new American friends, but also some new German friends as well! During the two-week Realschule visit, we took a few day trips. We hiked around the gorgeous countryside, stopping to eat lunch at German restaurants, shop in quaint German boutiques, and, of course, practice our German language skills.

My favorite hot chocolate pot and my favorite mug (Photo Credit: Adroit Ideals)

My favorite hot chocolate pot and my favorite mug (Photo Credit: Adroit Ideals)

Each morning, I looked forward to their breakfasts before we went to class or headed out on hikes. Because this school was private, the students were boarded in a dorm-like situation with three meals provided each day. The school’s kitchen served European hot chocolate which is very chocolatey and not overly sweet unlike the overly sugared American version. One taste and I was hooked. Also, the fresh bread called “Brotchen” was served with sweet butter and apricot preserves.

Brotchen -- German bread roll  (Photo Credit: regjo.de)

Brotchen — German bread roll (Photo Credit: regjo.de)

To this day, hot chocolate and fresh bread topped with butter and apricot jam is likely my favorite breakfast besides the Duck Confit Eggs Benedict at Le Cochon Dingue in Quebec City, Quebec, Canada. Quebec restaurants serve European style hot chocolate. Duck confit Eggs Benedict along with a cup of European hot chocolate is just plain heaven.

The Eggs Benedict with Duck Confit at Le Cochon Dingue in Quebec City, Quebec (Photo Credit: Adroit Ideals)

The Eggs Benedict with Duck Confit at Le Cochon Dingue in Quebec City, Quebec (Photo Credit: Adroit Ideals)

Decadent thick and creamy hot chocolate at Le Cochon Dingue in Quebec City, Quebec (Photo Credit: Adroit Ideals)

Decadent thick and creamy hot chocolate at Le Cochon Dingue in Quebec City, Quebec (Photo Credit: Adroit Ideals)

I’ve finally been able to replicate the taste of that hot chocolate at the Realschule from years ago. In keeping with our Eating Healthier plans, I don’t drink hot chocolate very often at home. When I do, it’s this one. Chocolate is made from cacao beans from the cacao tree!

My favorite chocolate to use in my decadent hot chocolate is made by Cote d’Or. It’s a dark chocolate bar with 70% cacao or cocoa beans. This chocolate bar is tasty on its own yet makes outstanding hot chocolate.

Cote d'Or 70% Cacao Bar is my favorite chocolate to use in my hot chocolate drinks (Photo Credit: Adroit Ideals)

Cote d’Or 70% Cacao Bar is my favorite chocolate to use in my hot chocolate drinks (Photo Credit: Adroit Ideals)

Just heat some milk and cream in a sauce pan over low heat. Add some of the chopped chocolate bar and some vanilla extract and whisk until the chocolate is melted.

Whisk the hot chocolate until the chocolate bar pieces melt (Photo Credit: Adroit Ideals)

Whisk the hot chocolate until the chocolate bar pieces melt (Photo Credit: Adroit Ideals)

Sweeten to taste with sugar. Pour into a mug, garnish with some optional whipped cream and chocolate shavings, and enjoy!

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From the kitchen of A Food Lover’s Delight….

Decadent Hot Chocolate

Ingredients:

3/4 c milk
1/4 c heavy or whipping cream
2 oz bittersweet chocolate, chopped or broken into small pieces
1 T sugar (more to taste)
1/4 t pure vanilla extract

Whipped cream (optional)
Chocolate shavings or sprinkles (optional)

Method:

Warm the milk and cream in a small saucepan over low heat, being careful not to boil the mixture. Whisk in the chopped chocolate, sugar, and vanilla extract. Whisk until the chocolate is melted and the sugar has dissolved and the hot chocolate is hot and frothy. Serve in a mug with an optional dollop of whipped cream and some chocolate shavings or sprinkles.

Makes one cup of chocolate goodness.

Variations: Add a dash of peppermint extract instead of using the vanilla extract. Use your favorite chocolate. The sweeter the chocolate, the less sugar you need to add, depending on your taste. You can use whole milk, or 2% or 1% milk. Whatever you prefer. And you can omit the whipping cream and just add more milk or add some half-and-half for richness. Use almond milk for a different flavor. Try a Mexican chocolate for a spicier version.

Get your own Cote d’Or Chocolate:

You can make and serve your hot chocolate in this hot chocolate pot and frother!

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Rustic Red Potato Soup

As my first posting for the New Year, I’ve been busy rustling up my favorite Rustic Red Potato Soup! Five pounds of red potatoes along with onions, celery, butter, chicken stock, and a touch of cream simmer together for a satisfying winter soup. Topped with a garnish of crumbled crispy bacon and chopped garden chives, you’ll forget it’s cold outside and dig right into this soup.

Rustic Red Potato Soup with crispy bacon and chopped chives (Photo Credit: Adroit Ideals)

Rustic Red Potato Soup with crispy bacon and chopped chives (Photo Credit: Adroit Ideals)

When I am spending time at home on winter weekends, I really want the house to smell wonderful. Simmering my Rustic Red Potato Soup helps bring some comfort and familiarity after a long week of work.

This soup is a favorite of mine because it’s slightly pink. The skins from the red potatoes are not removed. When the soup is pureed, it has a pretty-in-pink blush tinge.

Red Potatoes grown by Knutzen Farms (Photo Credit: knutzenfarms.com)

Red Potatoes grown by Knutzen Farms (Photo Credit: knutzenfarms.com)

Start by quartering some red potatoes. Saute some onion, celery, and carrot in olive oil. Add the red potatoes and some chicken broth/stock. Simmer until the potatoes are soft. Remove the soup from the heat and puree it using a hand blender or a regular blender. Return the soup to the heat. Add some additional chicken stock to thin the rustic red potato soup to your liking. Stir in a splash of cream just before serving.

Our dog, Atticus, likes to sniff our herbs including my pot of chives.  He does not like to eat them though! (Photo Credit: Adroit Ideals)

Our dog, Atticus, likes to sniff our herbs including my pot of chives. He does not like to eat them though! (Photo Credit: Adroit Ideals)

Season with salt and pepper, top with chopped fresh chives and crumbled crispy bacon, and serve!

Crispy Bacon and Chives top Rustic Red Potato Soup.  Serve with Crusty Bread. (Photo Credit: Adroit Ideals)

Crispy Bacon and Chives top Rustic Red Potato Soup. Serve with Crusty Bread. (Photo Credit: Adroit Ideals)

Top with some shredded cheddar cheese and a dollop of sour cream for a “loaded baked potato” style soup.

NOTE: If you’re looking for some ideas on how to eat healthier this year, check out my Eating Healthier posting from last year.

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From the kitchen of A Food Lover’s Delight….

Rustic Red Potato Soup

Ingredients:

5 lbs red potatoes, washed, skins left on, and quartered
3 T butter or olive oil
1 large onion, peeled and diced
2 celery stalks, sliced (can use leafy tops)
2 carrots, peeled and diced
8 c chicken broth/stock, plus more for thinning
1 c heavy cream (optional)
salt and pepper
Chopped chives, for garnish
Crumbled crispy bacon, for garnish

Special Tools:

Hand blender or regular blender

Method:

1. Prepare the potatoes and set aside.
2. Heat the butter or olive oil in a large stock pot over medium-low heat.
3. Saute the onion, celery, and carrot until the vegetables have wilted and slightly caramelized.
4. Add the potatoes and the chicken stock.
5. Bring to a boil, then lower heat and simmer for up to 2 hours. Add more liquid to keep the potatoes covered as the soup cooks.
6. Remove the stock pot from the heat. Puree the soup using a hand blender or puree in batches using a regular blender. Puree to your liking, whether smooth or a bit chunky. The soup will turn slightly pink due to the red bits of skin left on the potatoes.
7. Return the stock pot to the burner.
8. Add additional chicken broth/stock to the soup for your desired consistency.
9. Stir in the optional heavy cream.
10. Season the soup with salt and pepper, to taste.
11. Ladle the soup into soup bowls. Garnish with the chives and bacon.
12. Enjoy!

Serves 6 – 8 as a main course, 10 – 12 as a soup course. Serve with a side salad such as my Simple Cucumber Salad and some crusty bread as a main course. Top with shredded cheddar cheese and a dollop of sour cream for a “loaded baked potato” flavor.

Variations: Use vegetarian broth/stock instead of chicken broth/stock. Leave out the heavy cream if you are watching your dairy or fat intake. You could add bits of diced ham to this soup instead of topping with bacon. In the summer, you can serve this soup cold with the chives and the bacon on top.

Order your own hand blender at Amazon.com:

Thanks to everyone who is following A Food Lover’s Delight! I’m headed into my third year of this blog. It’s a great place for me to keep my recipe repository, and I’m happy to share with all of you.

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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