From what I have seen recently, most people seem to agree we are rolling into "soup" season since fall is quickly approaching along with some cooler weather. Growing up with both European and American grandparents, there was a cultural difference in soup. For my dad's parents (European) soup was from what I can remember an every season dish — I remember some were as simple as a flavorful broth with handmade noodles. With my mom's parents (American) there was a ritual of vegetable soup making to have in late fall and to can for winter months to enjoy.
So for some reason I have to side on the fact that I got the American soup gene as I do feel we are coming into soup season — although next year I am making a conscious decision to make soup in all seasons!
I came across this soup recipe from the NewYork Times fitness and nutrition page, and upon reading the title knew these were all ingredients I thought would pair well for a late summer soup! The recipe is by Martha Rose Shulman, the author of The Very Best Recipes for Health.
This recipe really is as simple as dicing the vegetables, roasting in a pan, adding a chicken or water broth to simmer, and then blending in a blender to combine. It can be served hot, warm, or cold and I found the flavor amazing without any milk or cream as the potatoes gave it it's creamy texture.
As with most things, a little hot sauce adds a different depth to this soup.
So as with my Preserving Sweet Peppers Recipe from earlier in the week I am going ask that you visit my source for the recipe and have a go at this soup, because after all we are coming up on "soup season" right?
When is your season for soup — year round or do you stick to winter?
E.A.T. local E.A.T. well