My March menu was full of the tastes of spring. The first few tastes of the grill, plus a definite nod toward lighter recipes and fewer heavy casseroles.
Except for tonight. This cold, blustery, feels-like-winter, night, I planned Cheesesteak Soup. Rich, thick, hearty, cheesy, and I couldn't have picked a better "spring" night to try it out.
Instead of dinner rolls, I choose to use up some leftover light rye bread. I felt like the rye was a great match for the cheesesteak flavors. I kind of liked the idea of "building" this soup. Starting with the steak, adding the croutons, and the ladling soup over top. The broiled cheese was a great finish.
So many reasons to love this recipe, but mostly because it just tastes good.
Except for tonight. This cold, blustery, feels-like-winter, night, I planned Cheesesteak Soup. Rich, thick, hearty, cheesy, and I couldn't have picked a better "spring" night to try it out.
Instead of dinner rolls, I choose to use up some leftover light rye bread. I felt like the rye was a great match for the cheesesteak flavors. I kind of liked the idea of "building" this soup. Starting with the steak, adding the croutons, and the ladling soup over top. The broiled cheese was a great finish.
So many reasons to love this recipe, but mostly because it just tastes good.
Comments