A Pleasant Surprise

An odd tradition that seemingly all of North America practices, is that of wedding showers. Generosity, kindness and smiles flow freely at these events, as friends, neighbors, great aunts, and siblings alike gather together in the name of the bride and shower her for hours with gifts, love, words of advice and in this case, their favorite recipes. This particular recipe was given to me by the eldest of all my sisters, Olivia, whose cooking style, I must say, is one that I aspire to replicate. Or not, but at least use her recipes and hope to all goodness that they taste the same.

On the back of this dainty recipe card covered in flowers and shades of pastel green, yellow, blue and pink reads: "Nessy - I've made this soup for you before and you really liked it so I thought I'd give you the recipe. Happy wedding! xo Livy". In all honesty I can't remember any time in my life tasting this soup and enjoying it and for that matter, I can't remember tasting anything with lentils in it and enjoying it ever. Putting my judgements aside, I decided that tonight was the night that Livy's soup would be brought to the table. As previously mentioned, this soup was a pleasant surprise and, if I can be so bold, I think that it has rapidly been moved to the top of the list of... favorite soups. This is not an easy feat I might add, as I am a soup conoisseur. So for your tasting pleasure, I leave you with this recipe and lips to be licked. It will be a favorite, that is certain. I am also including my mom's recipe for a delicious (and comforting) bread/biscuit that goes famously with homemade soup, I served them together and they were quite the duo.

Lentil Soup

4 cups of stock
1/2 an onion, chopped
1 clove garclic, minced
2 cups diced tomato
1 cup dried green lentils
1 tsp oregano
1 tsp basil
2 bay leaves
1 cup diced carrots
2 tbsp brown sugar
1 tbsp apple cider vinegar
1/2 tsp salt
1/8 tsp pepper

Saute onion and garlic in 2 tbsp stock, adding more stock if necessary, until onion is soft (about 5 minutes).
Stir in remaining stock, tomatoes, lentils, oregano, basil and bay leaves. Cover and simmer for 45 minutes.
Add carrots, brown sugar, vinegar, salt and pepper. Cook for 12-15 minutes or until carrots are tender-crisp.
Remove bay leaves.

Fergosa

1/2 cup chopped onion
1 tbsp butter
1 cup bisquick
1 1/2 cup grated medium or old cheese
1/3 cup milk
1 egg, slightly beaten
poppy seeds

Preheat oven to 425.
Saute onion and butter until onion is transparent.
Meanwhile, combine bisquick, 1/2 cup cheese and milk and mix until smooth.
With greased hands pat into 8" pie pan.
Combine 1 cup cheese and egg, spread on crust.
Top with onion mixture and sprinkle with poppy seeds.
Bake at 425 for 15-20 minutes.

Enjoy!

Eat well and be well,
V. xo