Published on November 21, 2014
1 Appetizers Page 2 Main Course Page 4 Deserts Page 10 2 3 Chicken Noodle Soup 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2- inch-thick slices 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock 8 ounces dried wide egg noodles 1 1/2 cups shredded cooked chicken Kosher salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped 1. Place a soup pot over medium heat and coat with the oil 2. Add the onion, garlic, carrots, celery, thyme and bay leaf. 3. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 4. Pour in the chicken stock and bring the liquid to a boil. 5. Add the noodles and simmer for 5 minutes until tender. 6. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. 7. Sprinkle with chopped parsley before serving. Butternut Squash Soup 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper 1. Cut squash into 1-inch chunks. 2. In large pot melt butter. 3. Add onion and cook until translucent, about 8 minutes. 4. Add squash and stock. 5. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. 6. Remove squash chunks with slotted spoon and place in a blender and puree. 7. Return blended squash to pot. 8. Stir and season with nutmeg, salt, and pepper.