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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,176
8/4/14 5:42 P

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The soups sound great.

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THINRONNA's Photo THINRONNA Posts: 3,618
8/4/14 7:45 A

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What a great idea! I hope you keep a notebook beside your bed to record your amazing dreams!

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

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LADYIRISH317's Photo LADYIRISH317 Posts: 56,373
8/2/14 7:07 P

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Last night I dreamed a soup recipe and several variations. At the base, each had a type of sausage, onion, garlic, chicken or vegetable broth, beans and veggies. From there, there were three basic variations:

Spicy: One pound of chorizo and about a half-teaspoon of red pepper flakes.

Smoky: One pound of smoked sausage or ham and a teaspoon of liquid smoke flavoring, if desired.

Italian: One pound of Italian sausage (sweet or hot as you prefer) and Italian herb seasoning (or dried oregano and basil).

Base recipe: Finely chop a large onion and mince, crush or grate two large or four small garlic cloves. Brown the sausage (remove chorizo or Italian from casings) along with the aromatics until onions are soft and meat is lightly browned. Add two quarts chicken or vegetable stock, choice of herbs/flavorings and four cups of any cooked beans (if using canned, rinse and drain). Heat to simmer and add vegetables (suggestions below). Taste to adjust seasonings and add kosher salt and pepper as desired. Simmer until vegetables are just tender. Serve with crusty bread and beverage of choice.

Vegetables: I made a preliminary version of the spicy soup a few weeks ago using finely chopped kale. Sturdy greens work well in the spicy and smoky versions. For the Italian broccoli, broccoli rabe or spinach would work well (if using regular broccoli, peel and slice stems, simmer until tender and add the florets at the last minute). In the smoky version you could also skip the greens and use sliced carrots.

Beans: For the Italian, you could use canellini or garbanzo beans. Any other beans work well with the other variations.

This soup freezes beautifully (I still have a container in the freezer). If you try it, let me know how you like it.

I'm just wondering now which is weirder -- that I'm writing recipes in my sleep or that in the dream I was given the recipe by my favorite contestant on Food Network Star this year?

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