{"id":37,"date":"2010-02-22T18:19:00","date_gmt":"2010-02-22T18:19:00","guid":{"rendered":"http:\/\/chezhelvetica.com\/blog\/?p=37"},"modified":"2024-08-19T16:29:34","modified_gmt":"2024-08-19T23:29:34","slug":"sweet-beauregard-soup","status":"publish","type":"post","link":"https:\/\/chezhelvetica.com\/blog\/sweet-beauregard-soup\/","title":{"rendered":"Sweet Beauregard Soup"},"content":{"rendered":"

$\"\"$ With the New Orleans Saints and Mardi Gras still on my brain and rain on my head, a southern inspired menu featuring soup seemed like the perfect way to go. A huge Beauregard Yam was transformed using a Food Network<\/a> recipe for sweet potato soup. Deliciously spiced with cinnamon, nutmeg and freshly grated ginger from our garden, the soup is delightfully sweet from slow roasting the yam and adding just a bit of golden grown sugar. My favorite “Polenta” cookbook from Chronicle Books <\/a>provided the inspiration for the herbed polenta muffins that accompanied the soup. For an easy green side, I relied on a favorite celery salad recipe from Saveur Magazine<\/a>. Always in the freezer, Aidell’s<\/a> Chicken and Apple sausages (purchased at Costco) completed our casual dinner. Oh yes, the new Reese’s <\/a>Peanut Butter cups with Dark Chocolate now seemed like an almost healthy dessert to conclude our meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

With the New Orleans Saints and Mardi Gras still on my brain and rain on my head, a southern inspired menu featuring soup seemed like the perfect way to go. A huge Beauregard Yam was transformed using a Food Network recipe for sweet potato soup. Deliciously spiced with cinnamon, nutmeg and freshly grated ginger from … Continue reading “Sweet Beauregard Soup”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[97,95,94,98,96],"class_list":["post-37","post","type-post","status-publish","format-standard","hentry","category-blog-post","tag-aidells","tag-chronicle-books","tag-food-network","tag-reeses","tag-saveur-magazine"],"_links":{"self":[{"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/posts\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":5,"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/posts\/37\/revisions"}],"predecessor-version":[{"id":10361,"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/posts\/37\/revisions\/10361"}],"wp:attachment":[{"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/media?parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/categories?post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chezhelvetica.com\/blog\/wp-json\/wp\/v2\/tags?post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}