Tears are streaming down my cheeks at the thought of either scenario. But, why, you wonder? Why am I thinking out loud about this when you expected to hear about soup?
It's because I'm trying to find a way to put the way I feel about having known Elle. Elle (Lee Ann) from Elle's New England Kitchen passed away suddenly a week and a half ago. I was in a state of shock, disbelief, sadness, and fear all at once. How could this young, spunky, kind, snarky, hilarious woman whom I'd known through the world of food blogging since 2009 just be gone?
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| my ode to (and re-creation of) Elle's wit |
The harder I tried to pinpoint a precise "Elle" moment, the stupider I felt. I don't have one. I can't come up with one. We weren't close friends, but we were friends through blogging. We were friends on Facebook. We participated in challenged together from time to time over the years. But ultimately, it was the universal language that brought us together - FOOD!
Though there are many things that I would have enjoyed making from Elle's repertoire today, what I decided on was a bowl of perfection. The flavors of a Supreme pizza, but in the form of soup. That's so Elle. And it's so ridiculously tasty. Plus, the whole family loved it. That means that from time to time, I will put a pot of this soup on to boil, slide some dough into the oven, and fill my kitchen with a scent that will put a smile in my heart as I remember Elle.
Supreme Pizza Soup
by
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Keywords: simmer entree soup/stew nut-free soy-free sugar-free mushrooms sausage tomatoes American
Ingredients (serves 8-10)
- 1 pound bulk sweet Italian sausage (or hot or mild)
- 1-1/4 ounces pepperoni slices, cut into quarters or halves (or use mini pepperoni slices)
- 4 cloves garlic, minced
- 2 small onions, diced
- 2 medium bell peppers, stemmed, seeded, and diced (any color)
- 8 ounces button mushrooms, sliced
- 3 tablespoons tubed Italian Herb paste (or 1 tablespoon dried Italian seasoning)
- 1 tablespoon fresh basil, chopped (or equivalent tubed basil paste or 1 teaspoon dried)
- 1 (26 ounce) box Pomi chopped tomatoes (or equivalent of other diced tomatoes)
- 16 ounces (2 cups) Pizza sauce (homemade or store-bought)
- 2 quarts chicken broth or stock
- 4 ounces (~2/3 cup) alphabet noodles (or other small noodles)
- black pepper, as needed
- shredded Italian Cheese blend
- Parmesan
- crushed red chiles
- Pizza Dough Breadsticks
Instructions
Brown and cook sausage in a large pot over medium heat until done, ~7 minutes. Add pepperoni and cook for another 2 minutes. Add garlic, onion, bell peppers, and mushrooms and cook, stirring occasionally, for 10 minutes. Stir in herbs and cook for another 30 seconds.
Add chopped (or diced) tomatoes, pizza sauce, and the broth to the pot. Bring the mixture to a boil, and then add the noodles. Simmer gently until noodles are al dente, 7-9 minutes (or according to package directions). Taste and adjust seasoning, if needed (you may not need salt and pepper, so don't add any until you've tasted it; remember, the sausage, pepperoni, broth, and pizza sauce are already seasoned).
Serve with as much shredded cheese on top as you like, and pizza dough breadsticks on the side. Set a shaker of Parmesan and a shaker of red chile flakes on the table for people to shake on as they wish!
Refrigerate any leftovers in a container with a lid. It tastes even better the second or third day.
Refrigerate any leftovers in a container with a lid. It tastes even better the second or third day.
Roll out a pound (or so) of your favorite pizza dough. Cut into strips and line up on a baking tray. Cook until done. Amount will vary. I rolled out a one pound ball of dough to the size of a medium pizza (or so), cut in down the center, and then into strips.
You could use homemade bread dough, however, if you don't have time to make a batch (or just don't want to), there are a couple places that you could pick some up. Check the freezer section of your grocery store, near the frozen rolls and biscuits (you know, the kind that's uncooked, but frozen in individual portions). Lots of places have one-pound balls of pizza dough in that same area. Or you could try a local Italian deli or pizza place; we have one in our farmer's market that sells pizza dough in one-pound balls.
You could use homemade bread dough, however, if you don't have time to make a batch (or just don't want to), there are a couple places that you could pick some up. Check the freezer section of your grocery store, near the frozen rolls and biscuits (you know, the kind that's uncooked, but frozen in individual portions). Lots of places have one-pound balls of pizza dough in that same area. Or you could try a local Italian deli or pizza place; we have one in our farmer's market that sells pizza dough in one-pound balls.
-adapted from Elle's New England Kitchen
more #ElleAPalooza memories:
- Almond Joy Muffins from Janet at Gourmet Traveller 88
- Banana Bread Beer Donut Muffins from Heather at He Cooks She Cooks
- Better Than Ultimate Brownies from Felice at All That's Left Are the Crumbs
- Cheddar Cornbread Bacon Pancakes from Amy at Savory Moments
- Chocolate Chip Cookie Bars from Kristen at Dine and Dish
- Edamame Ginger Dip from Michelle at Taste As You Go
- Flourless Peanut Butter Cinnamon Cookies from Dawn at Vanilla Kitchen
- Garden Gazpacho with Hazelnuts from Kristina at Spabettie
- Elle's Bratwurst and Apple Kale Sandwiches from Reneé at Kudos Kitchen by Reneé
- Elle's Favorite Bean Dip from Rachelle at Mommy? I'm Hungry!
- Elle's Lemon Agave Cake from Laura at The Spiced Life
- Elle’s Mushroom Bourguignon with Venison from Jenn at The Leftover Queen
- Elle’s Teriyaki Chicken Wings from Feride at AZ Cookbook
- Experimental Scoops - Hard Cider and Plum Sherbert from Jenn at The Leftover Queen
- Insalata Caprese with Fried Buitoni Ravioli from Gabi at The Feast Within
- Moscow Mule from Stacy at Food Lust People Love
- Raw Cream of Asparagus Soup from Kristina at Spabettie
- Spiced Pumpkin Chickpea Stew from Renee at Flamingo Musings
- Supreme Pizza Soup from Heather at girlichef
- Supremely Tasty Puff Pastry Pizza Tart from Kristina at Spabettie
- Tomato Soup from ZeBot the Zebra at ZeBot's Kitchen
- Vegan Oat Cranberry Pecan Chocolate Chip Cookies from Katrina at Baking and Boys
