What are you cooking or baking today?

Pancakes and bacon, made these last night while I was doing another of those up all night things. Made enough for a few days and some for the freezer.
 
Husband made a batch of green olive soup for the freezer. It's very creamy & rich & not salty. I made a bourbon pumpkin pie.
@Lilac, I haven't heard of this soup before.

Is this your recipe, or close to it?
Green Olive Soup Recipe - Food.com

I would love it with my favorite olives-
Mezzetta-Italian-Castelvetrano-Whole-Green-Olives-073214006113.jpg

Get the pitted kind.
 
@RadishRose it's the same recipe except they used 1 more cup olives than I do.

I like using the sliced Spanish green olives (minus the red pimentos) at Gordon Food Service in a big gallon jar. They last forever in the brine. When you soak them, don't go over the 1 hour. It will leave the right amount of salt in them for the recipe. I have to watch my salt intake & this recipe doesn't bother me. My husband once left the olives soak too long & it was bland. We fixed it by added some unsoaked olives & it made it better.

The first time we made it we had to buy the small jars & pick out the pimento.

I don't know how any other olive would do in it, but the Castelvetrano is my favorite olive for a charcuterie board.
 
DH & I will finish off the Congressional Navy Bean Soup (with vegan changes) for lunch, so this afternoon I'll start some Italian Wedding Soup using meatballs I make ahead (using Beyond Meat) and keep in the freezer. Pulling together the rest of the soup is not a big deal.

It's supposed to rain (AGAIN) this evening, and high temps won't climb to the mid-60s until Monday, so I'll embrace soup weather while it's here.
 
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