We discussed the book 'The Best Christmas Pageant Ever'. I loved this book. It helped me think about the real Christmas and what it might have been like. The book helped me look at Christmas day from a different perspective. It may have been magical, but Mary and Joseph might have been struggling just like we do everyday. Through a child's eye, I gained a greater respect for the journey they were on.
Here is Lisa Wood's soup recipe:
Chicken Gnocchi Soup
Ingredients:
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 ribs celery from the heart, chopped
- 2 onions, chopped
- 4 carrots, shredded (1-1/2 cups)
- 1 fresh bay leaf
- Salt and freshly ground pepper
- 6 cups chicken broth
- 1 pound ground chicken
- 1 egg
- 1/2 cup Italian bread crumbs (a couple of generous handfuls)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
- 2 cloves garlic, finely chopped
- Dash freshly grated nutmeg
- One 1-pound package gnocchi
- 1 cup frozen peas
- Flat-leaf parsley, finely chopped (a couple of generous handfuls)
- Crusty bread, for dunking
Directions:
1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs. Heat tablespoon of olive oil and brown meatball. Then add meatballs to stoup.
3. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.
Wishing you all a Merry Christmas!
