By Marsha Fottler
Contributing Food and Entertainment Editor

Recently, with other members of my garden club I attended a workshop given by the expert (and award-winning) flower arranger and teacher, Penny Horne, who lives in Manhattan but travels the world showing people how to bring cut flowers into their homes for tabletop arrangements that are original, no-fuss and stunning. Flowers, like candles, bring elegance to your table just by being there. You don’t have to get fancy, just remember to include candles (always unscented) and fresh flowers on your table and your meal is already off to being a successful event. Penny showed us an arrangement that is so simple and long lasting, I’m happy to share it on her behalf.

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Culinary Institute of America- their newest edition is perfect for the home cook that likes a little flare. Less technical than earlier books- this has a beautiful selection of recipes and culinary definitions.

Cream of Tomato Soup with Rice and Basil

2 Tablespoons olive oil

11/2 cups onions, chopped

1-quart vegetable broth

1 Tablespoon fresh garlic, minced

¼ cup fresh basil, chopped

1 pinch crushed red pepper

28 ounce can high quality plum tomatoes

1-cup heavy cream

2- cups cooked rice

1 Tablespoon basil, chiffonade (roll basil and slice into thin strips)

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Superior Soup Service
By Marsha Fottler
Contributing Editor

This is the definitely the month to serve soup, either scratch made or from-the-can varieties, which have never been of better quality. I’m attached to the Wolfgang Puck selections and also those put out by Amy’s Organic as well as the Campbell’s Select Harvest line up. But no matter the source of your soup, how you serve it to family and guests makes a huge difference in enjoyment. Never underestimate the power of eye appeal. Try something different and think outside the bowl.

A good friend of mine collects gravy boats, china ones not metal. Some of them are Wedgwood, some Delft and some are inexpensive flea market finds she happens upon when traveling. The unifying feature of her collection is that all of them are blue and white. She serves soup in these gravy boats as a first course for a seated dinner and these ingenious “soup bowls” never fail to start a conversation. I like to serve gazpacho or chilled melon soups in martini or margarita glasses or Irish coffee mugs because the soups are so colorful that you want to see as much of them as possible. Those heavy Deruta mugs from Italy are a great choice for thick soups such as pea, lentil or clam chowder and for consume or broths, antique sugar bowls could be an option. Soup sliders, two sips of silken liquid you serve as an appetizer, are perfect for shot glasses but you could use little vintage cordial glasses too.

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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.

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