It’s almost Valentine’s Day and love is in the air. How can you make the day special without leaving home? For this month, we selected a Shrimp and Crab Bisque and paired it with a Strawberry Spinach Salad with Champagne Vinaigrette Dressing. The soup is thick and rich with the subtle flavors of shrimp and crab meat and a little pepper and green onions to spice things up. It’s an easy soup to make when you follow this incredible recipe, https://www.thespruceeats.com/crab-and-shrimp-seafood-bisque-3060729. And the best part, it only takes about 15 minutes to cook. Honestly, gathering the ingredients and taking a picture took the same amount of time.

The recipe we found for the Spinach Salad contains chicken, but because we have a seafood bisque, we just left the chicken out. To add a little color in place of the chicken I added sliced radishes. You could add mandarin oranges, blueberries, peaches, or raspberries. This salad is that versatile. The red onion and the champagne vinaigrette dressing are a perfect complement to the sweet crab in the bisque. Here is the link for the salad recipe, https://www.thespruceeats.com/strawberry-chicken-salad-with-champagne-vinaigrette-4145399.

Next month we’ll be making Potato Leek Soup and a colorful Beet salad in honor of St. Patrick’s Day.

The Twelve Months of Soup

January – Chicken Noodle Soup and Mandarin Orange Salad

February – Seafood Bisque and Strawberry Spinach Salad with Champagne Vinaigrette Dressing

March – Potato and Leek Soup and Beet Salad

April – Vegetarian Vegetable Soup with a Vegetable Panini

May – Black Bean Soup and Mexican Kale Salad

June – Italian Wedding Soup with a Chicken Wrap

July – Minestrone Soup with a Hoagie

August – Broccoli Cheddar Soup with Quinoa Salad

September – Tomato Basil Soup with a Grilled Cheese Sandwich

October – Slow Cooker Black Bean Chili and Pomegranate and Wild Rice Salad

November – Butternut Squash Soup with a turkey sandwich

December – Split Pea Soup with a Ham Sandwich