Chef creates delicious new dish: Consomme with Meat Pie!

Chef Smith is at it again, creating a delicious new dish that is sure to tantalize your taste buds! His latest creation is Consomme with Meat Pie, and it is definitely a must-try!

This sumptuous soup features a flavorful broth made with beef consommé and plenty of fresh herbs. The pièce de résistance is the meat pie, which is made with ground beef, onions, carrots, and celery. It's all topped off with a flaky puff pastry crust, making it a truly special dish.

If you're looking for something new and exciting to add to your menu, be sure to give Chef Smith's Consomme with Meat Pie a try! You won't be disappointed.

Traditional soup gets a makeover with this tasty twist!

With cooler weather on the horizon, nothing satisfies like a warm bowl of soup. Traditional favorites like chicken noodle, tomato bisque, or creamy potato get a makeover with this delicious recipe for butternut squash and apple soup.

Ingredients:

-1 butternut squash, peeled and cubed

-2 Granny Smith apples, peeled and cubed

-3 cups vegetable broth ocating cubes allow the vegetables to break down as they cook and results in a smoother soup. You can also use an immersion blender at the end to achieve a smoother consistency if you prefer.

Add the cubed butternut squash and apples to a large pot with the vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30 minutes until the vegetables are soft. Season with salt and pepper to taste before serving hot. Enjoy!

A warming winter meal: Try consomme with meat pie today!

When the winter chill starts to set in, nothing warms the stomach quite like a hot, hearty meal. This week, we're recommending consomme with meat pie – a perfect pair for a chilly day.

Consomme is a clear soup made from rich beef or chicken stock. It's often served with matzo balls, dumplings or egg noodles. Meat pie is a savory pastry filled with ground beef and vegetables, typically served with mashed potatoes and gravy.

This easy weeknight meal is perfect for warming up on a cold winter evening. The consomme is comforting and filling, while the meat pie provides a delicious crispy crust. Plus, both dishes are relatively simple to prepare, so you can have a hot meal on the table in no time.

If you're looking for a tasty and satisfying winter meal, give this recipe a try today!

Soup and pie - a perfect pairing!

Soup and pie - two classic comfort foods, perfect for a cold winter night. But what are the origins of this famous pairing?

There are many theories as to where soup and pie originated. Some say that soup was created as a way to use up leftovers, while others claim that the combination of sweet and savory flavors is a natural fit. As for pie, some believe that it was first made by filling a hollowed-out bread crust with fruit or meat.

Whatever the origins may be, one thing is for sure: soup and pie make a delicious team! This pairing can be enjoyed in many different ways - from a quick and easy soup-and-pie combo to a more elaborate feast. Here are a few of our favorite recipes:

Sausage Lentil Soup with Herb Pie Crust

Chestnut Soup with Wild Mushroom Pie

Butternut Squash Soup with Cranberry Apple Pie

A classic soup with a modern twist!

This healthy, vegan version of the classic chicken noodle soup is perfect for a cold winter day.

Ingredients:

1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 8 cups vegetable broth 2 carrots, peeled and sliced into thin rounds 2 ribs celery, diced 1 cup cooked white beans 1 teaspoon dried thyme 1/2 teaspoon salt Freshly ground black pepper to taste 8 ounces linguine or other pasta shape, broken into thirds 3 tablespoons chopped fresh parsley leaves** Lemon wedges (optional)

Instructions:

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broth, carrots, celery, white beans, thyme, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer for 20 minutes. Cook the pasta in a separate pot according to package instructions. Drain and add to the soup. Ladle soup into bowls and top with parsley and lemon wedges if desired. Enjoy!