Dear Friends and Fellow Foodies,
There was no denying February came in. Even in Southwest Florida, the temperatures dipped below freezing recently. The chill certainly inspired our Contributing Food and Entertainment Editor and our team to think soup. A warm mug of steaming hot chicken noodle soup, a bowl of roasted tomato and fennel bisque, (with a grilled cheese sandwich of course) and a classic corn chowder with a bacon crusted pan seared scallop for a little decadence atop. Yes, nothing yells “warm me up” and comfort more than homemade soups. In fact, a few weeks ago I served piping hot bowls of minestrone soup as a first course due to the chill in the air. When my brother commented how much he loved the soup, I confessed that I purchased two quarts at Carrabba’s; grated parmesan cheese and drizzle truffle oil on top. Why challenge perfection? For years I have bought the wild mushroom soup at Morel’s and served pesto-dipped crustini alongside. When you want great soup and you do not have time, buy the best and use decorative bowls.