My wonderful mother turned 80 last weekend. It was cause for big celebration in the family. We all thought the best gift we could ever give would be the gift of having us all together with her. So we trooped off to Maumee Bay State Park in Northeast Ohio and hunkered down for some family togetherness and birthday festivities. My mother is the heart of our family and we wanted to make her feel as such, so we honored her with a scrapbook full of family pictures and letters written by all of us to her. She really seemed to enjoy it.
Of course, any good celebration includes food. We had quite a spread. Chili, cheesy potatoes, tiramisu birthday cakse (yes, I made it), a waffle breakfast extravaganza. I don't think anybody went hungry.
In between frigid nature walks, customized crossword puzzles about my mom's life, scrapbook reading and rousing games of Taboo and Phase 10 we enjoyed a really nice bowl of soup. Mom had given me this recipe when she was visiting for Christmas. It's super simple, somewhat healthy and tastes good. Plus, it makes a lot so is good to freeze. Everyone seemed to like it. A nice mid-winter lunch when you add a sandwich.
Spicy Tomato Dill Soup
Saute until translucent, but not browned:
2 c Onions, finely diced
2 large garlic cloves, minced
1 cup butter (can use less)
Add 1 cup flour, stir in slowly, cook for 3 minutes, stirring constantly.
Whisk in 6 cups low salt vegetable broth of chicken stock. Stir or whisk constantly over medium heat until thickened.
Add
½ c Honey
6 dashes of hot sauce
2 29 oz. cans tomato sauce
1 28 oz. can petite diced tomatoes
3 tablespoons fresh chopped dill
1 teaspoon black pepper
¼ teaspoon ground red (cayenne) pepper
1 teaspoon chili powder
1 teaspoon ground basil
Heat thoroughly. Bring just to a boil. Turn off heat. Makes 6 quarts of soup. Freezes well.
