As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this home on the edge of town, this family, this neighborhood—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.

Tuesday, February 28, 2012

Soup On Tuesday: Week 9

Soup on Tuesday is winding down, as winter is winding down. 

After dinner tonight, I put away my snowflake plates and winter mugs and February hearts.  My thoughts are turning toward spring.  And even though we have had quite the mild winter here in the Mid-Atlantic, there is just something about spring breezes and buds and blooming things and green grass and singing birds. 

However, the calendar says it's still winter, and I had a tempting soup recipe that I have been wanting to try.  So this afternoon, the rich aroma of simmering chicken and root vegetables and herbs tantalized.  Then Kati popped some Cheddar Dill Muffins (recipe below) into the oven (more delicious smells), and we were waiting impatiently for the dinner hour to arrive! 

I must tell you that the soup got mixed reviews.  Kati and I thought it was scrumptious!  When asked, Ron confessed that chicken soups are not his favorite.  (I knew that, but thought that he would like the turnip and parsnips, as well as the creamy broth in this recipe.)  And Bekah?  She said that the white things were "weird" and she couldn't find a piece of chicken that suited her and she didn't like the broth.  (I guess she liked the carrots?) 

Everyone raved about the muffins.  Kati strikes again! 

This week's soup...and bread...

Click ~here~ for soup recipe.

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~

Cheddar Dill Muffins*

3-1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
2 teaspoons dill weed
1 teaspoon salt
1 cup cheddar cheese
1-3/4 cups milk
2 eggs, lightly beaten
1/4 cup butter, melted

  1. In large bowl, combine the first six ingredients.  Combine milk, egg, and butter; stir into dry ingredients just until  moistened.
  2. Fill greased muffin pan almost full.  (Kati sprinkled a bit more dill on top of muffins before baking.) Bake at 400° for 25-30 minutes or until muffins test done.  Cool in pan 19 minutes before removing.  Serve warm. 

* Recipe from Taste of Home Contest Winning Annual Recipes 2009

Looking for a recipe from another week?
Week 1: The first Soup on Tuesday...Sausage Bean Chowder (recipe ~here~scroll to the bottom of post)
Week 3: Pizza Soup

Join me here next Tuesday for one more soup recipe!


  1. Just one more? You giving up on winter before spring arrives? =D Okay... I really enjoy chicken soups so this sounds like a great one to me. And the cheddar dill biscuits...yummy!

  2. He doesn't like chicken soups? Wow. Sounds like Bekah wasn't a fan either!

    Oh well - you can't win every time!


  3. It's no secret around here that my friend Cheryl is the reason we've been eating more soup around here. And Erin is my Katie where the baking is concerned. :)


  4. One can never go wrong with one of Martha Stewart's recipes. The Cheddar Dill Muffins recipe I really like too. Thanks for sharing.

  5. My menfolk like different soups very much and I like to make them. Your soup looks fabulous. Yes, parsnips can be weird but they are traditional in "white" soups in England - so I learned this year.
    Karen A.


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