Add cream and simmer until bubbly and starting to thicken. Add onionand cook until the edges start to brown approximately 8 minutes. Add garlic and cook for additional 1 minute. Add zucchini and yellow squash and cook an additional 5-6 minutes. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown
More fall recipes…more warmth of this beautiful season. Butternut squash is roasted with a drizzle of olive oil and spices, the walnuts are toasted and the Sage from the garden is perfect with this soup
I'm happy andbecause of that I don't have a reason for crying, so I don't cry but I feel like my body still has to get rid of some tears, so when I watch something, like a YouTube video or a movie, something moves me and instantly starts my ''crying machinery''
)In recent years, the humble black pudding ('Uurgh, you do know it's made from blood', I hear some of you say, and 'yes we know, but it's so very tasty' the rest chant) has been given something of a new lease of life due to various chefs andrestaurants picking up on it and using it as an accompaniment to pork dishes, amongst other things
The world is a beautiful place when caramelized onions are a part of it. Glossin' the sauce. This soup screams fall and winter to me, and I think with the fall weather already almost here, its a great soup to make and have alone as a light meal or as a starter for a larger meal