Soup and Salad is a common summer lunch menu. Try something new serve soup and salad for as a winter lunch or brunch. Here is a bisque and salad combination that make a good choice for a winter soup and salad.

Wine and Onion Bisque

5 Cups Vegetable Stock
2 Cups Dry White Wine
1 Tbs Dill weed
1 tsp Dried Savory
2 Carrots, peeled and chopped
4 Cups Onions, pealed and chopped
Salt to taste
Pepper to taste

In a large stock pot bring all ingredients to a boil. Reduce heat and simmer for 2 hours.

Strain the vegetables and place them in a food processor or blender. Blend the vegetables until pureed. Return the broth to the stock pot. Add the pureed vegetables back into the broth and stir well. Salt and pepper to taste. Salad

Spring Mix Salad with Worcestershire-Parsley Dressing

Dressing

Cup Mayonnaise
3 Tbs White Vinegar
1 Green Onion, chopped
1 Clove Garlic, minced
1 tsp Sugar
tsp Salt
1 tsp Worcestershire Sauce
tsp Hot Sauce
Cup Vegetable Oil
1 Cup Fresh Parsley, finely chopped

Blend all the ingredients in a blender or whisk vigorously for two minutes. When well blended chill for 1 hour.

Greens

Choose a spring salad mix, or tender fresh greens of your liking. I enjoy a simple spring mix.