Snupper.

 

Quite an average photo of some very splendid soup.

Fridays are covered (pizza).  On Saturdays my husband usually cooks (always worth the pile of dishes).  Sundays...what to do with Sundays...?  This weekend we tried Sunday snupper (snacks + supper):  egg salad sandwiches, Italian wedding soup, a wee portion of sauteed scallops.  I have been wanting to make more soup this year -- and by making it on Sunday afternoon, I have enough for Sunday dinner (er...snupper) and lunches through the week.

I highly recommend Lynne Rossetto Kasper's recipe for broth (following) and Ina Garten's recipe for Italian Wedding Soup (especially the meatballs).

Cheater's Homemade Broth

Combine the following ingredients in a 4-quart pot.  Bring to a simmer, then partially cover & cook for 30 minutes.  (I let mine cook closer to an hour and throw in an extra tomato.)  This is easily doubled so you can save half for next week's soup.

1/2 cup dry white wine

2 garlic cloves, crushed

2 whole cloves

1 canned tomato (Hunt's 100% Natural or Muir Glen Organic)

1 bay leaf, broken

1/2 teaspon dried basil

42 oz. chicken broth (Swanson's or College Inn)

1 medium to large onion, coarse chopped

1/2 stalk of celery, with leaves, coarse chopped

1/2 carrot, coarse chopped

Strain the broth and use right away, or refrigerate/freeze if using later.  If anyone wants the soup recipe, just let me know.  I am counting the minutes till lunch!