5 peeled garlic cloves

1 1/2 cups milk

6 cups chicken stock or low-sodium broth

12 ounces peeled precut butternut squash, cut into 1-inch cubes

1/4 cup sofrito (see Note)

One 3 1/2-pound rotisserie chicken—juices reserved, skin and bones discarded, meat shredded (about 4 cups)

1/4 cup frozen peas

Salt and freshly ground pepper

In a small saucepan, combine the prepeeled garlic cloves with the milk and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth. 

Meanwhile, in a large soup pot, combine the chicken stock, squash and
sofrito and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.
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Pomodoro Soup 11/19/2011
 
10 Roma (plum) tomatoes, seeded and finely chopped

¼ cup finely chopped fresh basil

3 garlic cloves, chopped

1 teaspoon sea or kosher salt

1 teaspoon ground black pepper

3 tablespoons extra-virgin olive oil

Combine all ingredients in a saucepan. Let stand 10 minutes. Place over low heat; simmer until tomatoes are tender and mixture is thick, 20 to 40 minutes.

Make this velvety sauce a couple of hours ahead.

Makes 3 cups.

Note: Seeding tomatoes makes for a denser, silkier sauce. Simply cut the tomatoes in half horizontally and scoop out the seeds with your thumbs.

***Serve over your favorite pasta.
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Well, it is that time of year when we need chicken soup to help
kill off that cold or flu. Molly from AL shared this great chicken soup recipe. Molly fixes this great dish to help her family feel better during sickness, but they also enjoy having this dish on cold days. I am anxious to try this one.

3 ½ cups chicken broth

Generous dash of pepper

1 medium carrot, sliced

1 stalk of celery, sliced

½ cup uncooked medium egg noodles

1 cup cubed cooked chicken

Mix broth, pepper, carrot, and celery in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done.

Serves 4
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Dressing:

½ pure canola oil

¼ cup syrup

¼ cup mayonnaise

3 tbsp white wine vinegar

2 tsp sugar

Salt and pepper to taste

Salad:

1 (5 oz) bag mixed baby greens

2 gala or red delicious apples, cored and chopped

½ cup dried cranberries

½ cup chopped walnuts, toasted

Whisk together syrup, mayonnaise, vinegar and sugar in medium bowl. Whisk oil in gradually until mixture thickens slightly. Season to taste with salt and pepper.

Toss together greens, apples, cranberries and half the walnuts in a large bowl. Toss with enough dressing to coat.

Divide salad equally among plates. Sprinkle with remaining walnuts. Serve.

Tip: To toast walnuts: place nuts in dry nonstick skillet over medium heat for 3 to 5 minutes, stirring occasionally. Cool before adding to salad.

Yields: 4 servings
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