Soup for Supper

Last week we tried the Red Bean and Rice Soup again from Twelve Months of Monastery Soups, but used more beans and less rice. It was much better. We also tried a new bread recipe from the current issue of Cook's Illustrated Magazine. Although the ciabatta bread takes some planning( the starter must be made the night before) it is a pretty simple recipe and produced two wonderful loaves of bread.

Tonight we are trying Swiss Chard and Lentil Soup from the same recipe book paired with some rolls I have in the freezer. Wingnut is out of town this week and I am too wiped out to make homemade bread. Just a note on the cookbook I've been using for our Lenten Soup Suppers. I have grown to love the simplicity and frugality of the recipes. Most of the recipes have fewer than ten inexpensive ingredients and the preparations are incredibly simple. This is a book I would highly recommend for any home cook from new cooks to well-seasoned chefs.

This will be our last week of Lenten Soup Suppers. On Good Friday we'll continue our tradition of having Hot Cross Buns (we use a fairly straightforward recipe from Cook's Country), deviled eggs with horseradish, and fresh fruit for our one main meal. Hope you all have a Blessed Holy Week.