August 2013 ~ Warming Soups
Winter and Soups go hand-in-hand. There’s nothing more soothing than stirring a big pot on the stovetop, then leaving it to gently bubble away, filling the house with its warmth and comforting aromas while you relax on the couch. And if you stick to a few simple ingredient combinations, it’s hard to make a bad batch. The potato, leek and chicken soup is my take on the age-old remedy, and a pumpkin soup is lifted with toasted pumpkin seeds and salty bacon for crunch and texture. Take advantage of the abundance of Jerusalem artichokes at farmers’ markets at the moment and pair them with crab and preserved lemon for a luxurious dinner. Likewise, a simple parmesan crouton topping transforms a heartwarming parsnip and cauliflower soup into a moreish bowl of goodness. I’ve also included a recreation of a soup I tried in New York’s Greenwich Village: roasted carrot with zingy ginger. It’s a treat with walnut bread.