Thursday, December 10, 2015
It’s the tenth recipe in my Healthy Holidays series! Thanks for tuning in!
Whether you’re interested in serving this sublime soup as a starter or on its own—it’s a glorious main course with a side salad—I urge you to consider this recipe for your holiday table. As an extra-added bonus, this could be the second dish in your Feast of the Seven Fishes, if that’s in the cards. (Along with oysters on the half-shell with champagne mignonette.)
I’m not exaggerating when I say that this is one of the best recipes on my blog, and since it’s from a few years back you might not be familiar with it. This is a project, mind you, a labor of love; you could certainly futz with the recipe to make things a bit quicker, like using canned tomatoes rather than fresh. And guess what? This dish, like almost everything I make, freezes beautifully. So you could make this soup whenever your schedule allows and plunk it in the freezer and add the (fresh) lobster to the pot when serving.
I’m telling you: Make it. Make it now. Click here for the recipe.
—
This month I’m sharing my “best of” recipes and tips to help you celebrate the holidays healthfully and happily. I hope you join me! The menu will feature all of the fare that is a regular part of Cooking & Eating the PK Way but is special enough for a holiday table. My philosophy is built upon the basics of healthy eating as shown in Harvard’s Healthy Eating Plate, yet the food-loving PK Way features my flair for global flavors—and a tantalizing taste of moderation. Because healthy food shouldn’t suck.
