We loved her so much that we are going to get one of her puppies. So meet Splash the mother of my dog!
Another thing that I love about fall is the great soups that seem to just hit the spot. We always make a big pot of soup when we go to the mountains. It's always ready to heat up for a quick lunch and what is better on a cool crisp day than a bowl of hot soup and a piece of crusty bread?
This trip we made Emerils Creole Red Beans and Rice Soup. It's delicious and hit the spot!
Emerils Creole Red Beans and Rice Soup
1/4 cup olive or vegetable oil
1 whole chicken, (about 4 pounds) cut into 8 pieces and skin removed
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1 tablespoon minced garlic
2 bay leaves
1 pound dried red beans, rinsed, picked over, soaked overnight and drained
1 gallon chicken stock
1/4 cup uncooked long grain white rice
1/2 cup finely chopped green onions (green tops only)
In a large heavy stockpot, heat the oil. Season the chicken with Emeril's Essence. When the oil is hot, add the chicken to the pot and sear on each side until light brown, about 3 minutes per side. Add the onions, celery and carrots to the pot and season to taste with Emeril's Essence. Sauté the vegetables until they are soft, about for 3 minutes. Add the garlic, bay leaves, cayenne and red beans and sauté for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, and cook uncovered until the beans are tender, about 2 hours.
Using tongs or a slotted spoon, carefully remove the chicken pieces from the pot and separate the meat from the bones with two forks, or a knife and fork. Discard the bones and return the meat to the pot, stirring to incorporate the meat into the soup.
Add the rice to the pot and cook until tender, about 15 - 20 minutes. Re-season the soup as needed and ladle into soup bowls, garnishing each serving with green onions. Serve with hot French bread.