Call us Captain Obvious at this point, but food is our love language. We like it. We REALLY like it (love it). So here we are talking about soup, and soup truly is love in a bowl. It fixes things. It makes you feel better. It warms you up inside. Like duct tape on your broken kitchen cabinet, ya just slap it on there and your problem is solved. And when it’s rainy (or sunny) out and you’re feelin’ some typa way, pour that soup in a pot and… your problem is solved! Well, almost, and now you have warm soup. Sounds like a crisis averted to us. And if you don’t have a problem to solve? There’s no wrong time for love and soup.
Remember, you can sip on your soups right now (like, RIGHT NOW!) or you can save ‘em for later in the freezer… you call the shots, boss!
What’s in your bag:
- Your soup (lobster bisque with lobster meat OR smoked chicken + veggie soup, depending on which you chose)
- Garlic breadsticks
- Chocolate chunk cookie dough
What you’ll need from home:
- A pot
- Salt and pepper
- Sheet tray
Total prep time: 10 minutes
Note: If you ordered the lobster bisque, add the lobster meat to the bisque at the end of the heating process with about 3-4 minutes left!
- Pour the soup into your pot.
- Heat on medium until warmed to your liking, stirring occasionally to distribute the heat evenly. This should take around 8-10 minutes.
- Taste test (carefully, it’s hot!) a spoonful of your soup. When warmed to your liking, season with S + P to taste, then ladle your soup into a bowl and ENJOY!
The Garlic Breadsticks
Option 1: Toast ‘em up in the toaster oven until warm.
Option 2: Preheat the oven to 350F. Place your breadsticks on an aluminum foil lined sheet tray and then in the oven for 4-5 minutes.
- Preheat the oven to 350F. Keep the dough in the fridge while your oven warms up!
- Grease your sheet tray with non-stick spray or butter.
- Gently tap the dough onto a surface to remove from the container. Use a knife to cut your hunk of dough into 8 equal pieces, and roll them into balls with your hands.
- Place them 2 inches apart on the baking sheet and bake for 12 minutes.
- The cookie edges should be firm but the inside should still be soft, they’ll cook a bit more as they cool.
- Let them cool for 3-5 minutes to firm up (worth it, we promise!).
- Enjoy! Leave absolutely nothing behind! 🙂
Freezing everything for later? No problem! Toss in the freezer, and when you’re ready to enjoy, pop in the fridge for 24 hours (or until fully thawed) and follow the steps above 🙂
And that’s it! Dinner served, dinner solved. #weareWECO