In a large pan, sauté the finely chopped onions and garlic in olive oil, until translucent. Dice the tomato and add to the pan. Add a handful of finely chopped fresh parsley and thyme leaves. Season with salt and pepper, add a dash of white wine and toss in the mussels. Stir well and cover to steam.
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To prepare this soup, select sweet and ripe tomatoes preferably from a local farmer. I cooked this soup, while visiting my parents. The tomatoes, and in fact all the ingredients, come from my mom's garden and taste great!
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Tomato Soup
The end of the summer is the perfect time for tomato recipes. There are naturally ripe, fresh tomatoes on the market, filled with the sweetness of the sun – taste that cannot be achieved in any other way. To make this soup, select super-ripe tomatoes. They may seem squishy, but will taste great in the soup.
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No doubt carrot is one of the most versatile vegetables, due to its sweet flavor. Probably, because of that, there are hundreds of carrot soup recipes out there. This combination of carrot and ginger makes a sweet nutritious soup with a touch of spice.
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Melt the butter in a pan and cook the onions over low heat until soft and translucent. Slice the zucchini and carrots into 1/4 inch thick slices. Add them to the pan, cover and cook for another 10 minutes or until tender. Season with salt and sprinkle with chopped dill. Meanwhile, beat the eggs with the flour. Stirr in the half and half, and add a pinch of salt.
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