Sunday, August 15, 2010
Whew...that was a long title. And guess what, I spelled "bisque" right on the first try. Go me! Really it's everything in the title....plus a variation on the soup. The tomato bisque is canned...shhhh don't tell.
The hubster and I eat it straight out of the can (pictured), but I kick it up a notch (calorie wise) for the kids. So I'm including the recipe for the garlic basil beans, and also the recipe for the creamy version of the soup that I make for the kids. The creamy version is actually really, really, really, really, good....but I don't need all of those calories, because I'm not growing (on purpose that is). The croutons are simply whole wheat rosemary bread that I cubed and toasted in the toaster oven.
Garlic Basil Beans
1 can of white beans
1-2 cloves of garlic, pressed
2 tbs chopped basil leaves
1 tsp olive oil
Drain and rinse the beans really well.
Combine the beans, oil, pressed garlic, basil and beans in a bowl.
Add salt if desired. I felt like it wasn't needed because I used canned beans, but that was my preference.
Refrigerate until ready to use.
This will be making a comeback again later this week...keep an eye out for it. :)
Creamy Style Organic Tomato Bisque
1 package cream cheese
1 can of organic tomato bisque
2 tbs butter
1 clove of garlic, pressed
Combine the cream cheese and soup in your food processor and process until smooth.
Meanwhile in a pot melt the butter over medium heat. Add the garlic and cook one minute.
Slowly add the soup to the pot, stirring and lowering heat as necessary to avoid burning.
Little man ate two bowls of this, and little girl (who didn't nap) insisted she didn't like soup.....because it was too soupy....even though soup is her favorite dish...go figure. After being persuaded to try a bite, she finally confessed it was indeed good and ate the whole bowl. There was much rejoicing and merriment in all the land....err...at least our house.