Zabby, The soup looks wonderful. It is something I could actually have, too. Thank you for sharing the recipe. I just put the basil on a paper towel lined baking dish, popped in the microwave for a couple minutes. It is dry and it has good flavor and aroma. I used some just the other day in spaghetti sauce. Worked for me.

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

I'm working on my recipe folder and came across these recipes and thought of you. Provencal Vegetable Soup Copyright 2005, Barefoot in Paris, All Rights Reserved 6 to 8 servings. Ingredients 2 tablespoons good olive oil Â2 cups chopped onions (2 onions) Â2 cups chopped leeks, white and light green parts (2 to 4 leeks) Â3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound) Â3 cups 1/2-inch-diced carrots (1 pound) Â1 1/2 tablespoons kosher salt Â1 teaspoon freshly ground black pepper Â3 quarts homemade chicken stock or canned broth Â1 teaspoon saffron threads Â1/2 pound haricots verts, ends removed and cut in 1/2 Â4 ounces spaghetti, broken in pieces Â1 cup Pistou, recipe follows ÂFreshly grated Parmesan, for serving Directions Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou. Pistou: 4 large garlic cloves 1/4 cup tomato paste 24 large basil leaves 1/2 cup freshly grated Parmesan 1/2 cup good olive oil Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid. Yield: 1 cup Garden Vegetable Soup Recipe courtesy Alton Brown, 2004 Serves: 6 to 8 servings 4 tablespoons olive oil 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced garlic Kosher salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes 2 cups fresh green beans, broken or cut into 3/4-inch pieces 2 quarts chicken or vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately. This soup is truly delicious when executed exactly as the recipe states, however, the lack of protein doesn't make it a... particularly filling meal. To remedy this, I simply add a can of great northern beans to the pot, and add a small amount of cooked brown rice to the bowl. It's a delicious and hearty meal prepared this way.

I make a tomato soup, based on my own home made chicken broth....and posted here....that what you are thinking of? I sautee celery and onion and green peppers in olive oil. Let's say 1/3 cup each onions and celery and 1/4 of pepper. When its' soft, add a couple of cloves chopped garlic. Then add about 5 or so big fresh tomatoes, peeled but I don't seed them, cut into rough chunks and add to the pot. If you use canned tomatoes, buy them whole and with out "packed in puree"...just tomatoes, break them up with your hands, use 2 cans, juice and all. Add 2 cups of your chicken broth and a rounded teaspoon of smoked paprika or smokey ground chiles and simmer for 30 to 45 minutes... Taste....depending on your tomatoes and how sweet the paprika is, you may need to add a teaspoon of sugar or a T of red wine vinegar....salt...fresh ground black pepper.. Serve with a chiffonade of fresh basil. Linda C