Third Anniversary Exotic Soup Dinner By Austin

I wasn't feeling well yesterday with another bout with another strain of the flu so Austin decided that instead of our planned dungeness crab anniversary crab dinner that we were supposed to make together, he would make soup for me to help me get better. He and I love shopping at Pike Place Market for produce and so he bought ingredients from the market including.........my flowers! I was thoroughly surprised when he came in the dark bedroom with a fragrant bouquet of fresh spring flowers! Instantly, my sickness went away and all that I felt was happiness.

Instead of writing a lot about this recipe, I decided to take pictures of the ingredients instead because I feel sick and don't feel like writing.

The ingredients:

A photo of the handsome and dashing cook preparing the leeks:

The veggies prepared and ready to meet the browned chicken thighs and drumsticks already in the soup pot.

From left to right: leeks, marjoram (herb), carrots, celery, spring squash, sage(herb), beech mushrooms(awesomely nutty and buttery flavor), purple peruvian potatoes, and sweet onions. For the herbs, use only a few sprigs of the marjoram and add leaves at the end of the cooking process and add only a few sage leaves at the beginning of the cooking process. Marjoram can't stand the long cooking process while sage can. Don't forget to add the pasta when you add the veggies!

On how to cook this recipe, follow the instructions on how I cooked my vegetable soup the other night. It is the same process.

Here is the final product, served with pan de sal, the Filipino dinner rolls.

The dinner was so good that I stuffed myself and forgot that I was sick until I stopped eating.

Thanks baby love :)