To the Nth posted this soup recipe, and I replied with soup enthusiasm. Then she made a brilliant suggestion: “Do we get bonus points if we combine soup-making with your hospitality challenge?”
To which I have to say, “Heck, yeah!” So here is a new angle on the Hospitality Challenge: share soup or any other quick, easy, inexpensive recipes that might be good for serving to your guests!
The prize: honor and undying gratitude from other Hospitable folk.
By the way, I recommend you check out her blog. She’s fun.
Originally posted on To the Nth:
Happy autumn, y’all! We’ve made it through the marathon of the Jewish fall holidays (Rosh Hashanah, Yom Kippur, Sukkot, and Shemini Atzeret/Simchat Torah all come tumbling one right after the other) and visits from both our families. The picture I have in my head for an ideal October involves space to breathe as the days grow shorter and the Florida heat and humidity approach marginally acceptable levels. Oh, and also a lot of soup.
We love soup and eat it even at the height of summer, but I have to admit there is a special joy in it when there is a chill in the air. I came up with the following recipe over the summer when Sampson was flying late and I was pawing through the pantry for something quick, easy, and just a little more sophisticated than ramen noodles. Random canned goods to the rescue!