It always happens this way. I get fired up for Thanksgiving–my very favorite holiday of the year–and cook a marvelous meal with lots of savory and even a few sweet dishes. All from scratch. We eat it for three or four days and then I never want to see food again.
But we have got to eat. Or lest fade away. (Though a little of that might not be so bad…) To combat the “I don’t want to eat, but need to” conundrum, David and I are on a soup kick this week. He simmered the turkey carcass all day Saturday to make an amazingly flavorful turkey stock. Perfect for turkey soup. Or just a great canvas for any soup, really.
Inspired by Lou Lambert (and his Big Ranch, Big City cookbook) when he visited the farmers market a few weeks ago, I roasted a few butternut squashes, chopped up some ginger and onions and added vegetable stock, water and a 1/3 cup of cream, pureed it and now I have soup.
With the weather turning cooler, the time is ripe for soups. What I love most about soups is that you can use almost anything. You can clean out the veggie drawer and use everything you have. Or choose beef. Chicken. A wide variety of beans. One single vegetable. Lamb. Pasta. Rice. Stock. Water. Cream. Milk. And the list goes on.
The way I look at it, we have one month until this happens all over again and I’d like to thin out a bit. So here’s some soups that I have made over the last few years that I love, love, love. And hope you will, too!
Legumes
Lentil soup with spicy Italian sausage
Parmesan broth with Swiss chard and cannellini beans
World’s Best Pinto Beans
Split pea soup
Seafood
Shrimp pozole verde
Manhattan chowder
Shrimp stock and shrimp and corn chowder
Vegetable
Portugese kale soup
Pureed butternut squash soup
Roasted tomato soup
Carrot soup
Squash, pear, apple and fennel soup
Vegetable soup
Potato soup
Buen provecho!
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