Originally uploaded by PaperDollyGirl.
This weekend I had a few friends over for a soup swap. The instructions were to make three one-quart servings of a vegetarian soup, package it ready to be frozen, and bring it over. We would enjoy a ladies’ lunch, and swap soups. I made lots, and everyone left with different soups. Guests were free to trade amongst each other if there were a particular kind they wanted and didn’t get. I gave away a roasted garlic butternut squash bisque, and the soups available were: garden tomato, potato leek, creamy celery, cauliflower, and potato-kale with veggie Italian sausage. Fabulous! I didn’t take a photo of the soups, because frankly frozen soup isn’t very photogenic.
In addition to the food pictured, we also had grapes, stuffed olives, apples, and pears. In the photo is my thrifted two tiered stand with flatbread on the bottom and spanikopita on the top. The back bowl has Ciabatta and focaccia and the larger bowl is salad. The cake stand in the far corner is covered with baklava and chocolate-almond cookies. We also had four kinds of cheese: havarti, couble creme brie, chevre, and lavender chedder. In addition to a little white wine, this lunch and soup swap was an absolutely wonderful way to pass a Fall afternoon.
The best part is that tomorrow for lunch I will have a focaccia sandwich with cheese and apples and a pile of grapes. Then I can look forward to soup for dinner. One other cooking tip that I got from my sister – a great variation on a Rachel Ray recipe. Pumpkin sauce for whole wheat penne. Take a shallot (or three) chop up and saute with a little olive oil. Add in a can of pumpkin, and a can of black beans (rinsed and drained). Then add two cups of veggie broth. Cook down a little and season to taste. A few pomegranate seeds on top make a lovely color addition.