Homemade Creme Fraiche Ice Cream

It has been quite cold around
here lately (more like I'm cold down too my bones freezing).  Every day
for the past week, I've looked forward to lunch because I've had a big bowl of
this soup and I'm still not sick of it!  (I've just about finished it off
and I may need to make more because warmer temps. are not in the forecast.)

Winter Minestrone and Garlic Bruschetta







Olive oil



1 1/2 cups chopped yellow onion



2 cups (1/2-inch) diced carrots



2 cups (1/2-inch) diced celery



2 1/2 cups (1/2-inch)
peeled and diced potatoes



1 1/2 tablespoons minced garlic



2 teaspoons chopped fresh thyme
leaves



1 (28-ounce) can crushed
tomatoes



6 cups chicken stock



1 bay leaf



Kosher salt and freshly ground
black pepper



1 (15-ounce) can cannellini
beans, drained and rinsed



2 cups cooked orzo



8 to 10-ounces fresh baby
spinach leaves



2 tablespoons pesto



Garlic Bruschetta (recipe
follows)



Freshly grated Parmesan cheese,
for serving







To cook the orzo pasta, put 1
cup of orzo into a large pot of salted boiling water.  Cook until al
dente, drain and set aside.







Heat 2 tablespoons olive oil
over medium heat in a large, heavy pot or Dutch oven.  Add onions,
carrots, celery, potatoes, garlic, and thyme and cook over medium heat,
stirring occasionally, for 8 to 10 minutes, until the vegetables begin to
soften.







Add the crushed tomatoes, 6 cups
of chicken stock, the bay leaf, 1 tablespoon kosher salt and 1 1 /2 teaspoons
pepper to the pot.  Bring to a boil, lower heat and simmer uncovered until
the vegetables are tender, about 20 to 30 minutes.







Discard the bay leaf.  Add
the beans and cooked pasta and heat through.  Just before serving, add the
spinach and toss with 2 big spoons (like tossing a salad).  Cook until the
leaves are wilted.  Stir in the pesto.  Taste and adjust seasonings
if necessary.  Serve with garlic bruschetta and a good sprinkle of grated Parmesan cheese.







Garlic Bruschetta







1 baguette or a loaf of good
crusty bread



Olive oil



1 garlic clove, cut in half
lengthwise







Preheat oven to 425
degrees.  Slice the baguette at a 45-degree angle in 1/2 inch-thick
slices.  Brush both sides of the bread with olive oil and bake for 6
minutes, until lightly toasted.  Take the slices out of the oven and rub
the surface of each one with the cut clove of garlic.



*I
like to tear of piece of the Bruschetta and let it sit in the soup for
just a bit to let the bread soak up some of the broth and then I eat the
bread with a bite of soup.  Yum!



*When I reheat the soup for lunch, I add a little water to thin the soup down a bit.  The soup may need to be reseasoned.



Recipe Adapted from Ina Garten