My twin five-year-old nieces came to stay with us for Easter. Yes, my sister and her husband were there too, but the twins usually steal the show. We stayed very busy with a tea party, making table decorations and checking on the chickens. We visited the coop two, sometimes three times a day – just in case there might be a new egg. We decorated eggs and we ate eggs. For dinner Friday night we made every kid’s favorite, tomato soup and grilled cheese sandwiches.

Easter Sunday was quite a bustle of activity with getting ready for the family dinner, setting up tables and chairs, placing decorations, lots of cooking and then dressing up in our Easter best. The little girls looked like fairy princesses in their fluffy tutu dresses and hair bows. We had 30 guests for dinner with everyone bringing something to share. Afterward, the bunny made his delivery while the kids were distracted on the back porch with bubbles.

In the evening after everyone had gone home, the food was put away, dishes were washed up and furniture was back in place, my husband and I relaxed on the back porch. Actually we were so tired we couldn’t move. The quiet after a family get-together is certainly nice.

Leftovers are an added bonus after a big holiday dinner. Since they may last all week, some creativity will be required to keep supper interesting. However, that night we just had leftover tomato soup with egg salad on toast.

Tomato Soup
1 large onion, chopped
1 Tbsp. olive oil
1 tsp. dried basil
1 6-oz. can of tomato paste
2 cloves garlic, minced
4 cups stock
2 32-oz. cans whole tomatoes
2 cups cream
Salt and pepper to taste

In a large pot, cook onions in olive oil seasoned with basil, salt and pepper. I prefer to cook them low and slow until they are a rich caramel color. It takes at least 20 minutes. Then add tomato paste and garlic, turn up the heat to medium-high and continue to cook about 5 more minutes. Add stock to deglaze the pan.

Add the canned whole tomatoes with their juice. Increase the heat and bring to a low boil. Then reduce to a simmer and cook for 20-30 minutes, stirring occasionally. Pull out the immersion blender and process until smooth.

Just before serving, stir in cream and adjust seasonings. Garnish with chopped fresh basil or chives, grated Parmesan cheese or one of those chopped boiled eggs.