Belongs to kylerhea Garlic Soup 

VICTORIA magazine, May/June 2017

serves 4
You might need to buy:
  • unsalted butter
  • thinly sliced onions
  • chopped fresh thyme
  • chicken broth
  • heavy whipping cream
  • kosher salt
  • ground black pepper
  • ground red pepper

By all means, use 1 Tablespoon each of fresh rosemary and thyme (which are both easy to grow) if you have it.

—A bowl of this soup, a nice green salad, and a loaf of warm, homemade bread (some beyond easy beer bread, perhaps?) make a well-rounded meal. If you’re serving people who must have meat every time they eat, a plate of nice hearty sausages, such as bratwurst or kielbasa, could be grilled or pan-fried and served along with the soup. Or thickly slice the sausages on a diagonal and set several slices right on top of each bowl of soup.

—Make it a celebration of spring. For those fortunate enough to have access to the first vegetables of the season, you might consider making this recipe using half the beans and twice the number of vegetables—all baby versions. I haven’t tried this yet, but I imagine that it would be splendid. You might only want to puree 1/3 of it, so that the chunks of individual vegetables remained more visible.

You might need to buy:
  • dried rosemary
  • dried thyme
  • fennel seeds
  • bay leaf
  • Salt & pepper to taste
ready in about an hour and 15 minutes; serves 4
You might need to buy:
  • Black pepper
  • Salt
  • olive oil
  • chicken
  • bay leaves

“Look for water-packed tofu, which will hold its shape when cooked and tossed with the noodles. If rice noodles are unavailable, substitute angel hair pasta.
TIP: If you can’t find bok choy, almost any quick-cooking crisp vegetable will work. Try snow peas or shredded Napa cabbage.

serves 4
You might need to buy:
  • thinly sliced green onions
  • sliced bok choy
  • crushed red pepper
  • Cooking spray
  • low-sodium soy sauce
  • rice vinegar
  • sugar
  • dark sesame oil
  • chopped fresh cilantro