What did you cook or eat today (January 2025)

It's freshly microplaned Romano, I wanted that sharp saltiness that Romano would provide on top of the soup, and there are also croutons for some texture and extra flavor. This soup is just BEGGING for fresh basil, but it's wintertime here and my plants are sleeping 😴
In place of the butter, I put a few tablespoons of heavy whipping cream in there to give it a more "velvety" texture and add to the overall creaminess.
I like the salty Pecorino Romano cheese also. I buy chunks of pecorino and parm regiano. I grate fresh and do half & and half mixed together.
 
Chicken noodle soup:

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