So far I've made 2 soups this season the first used the ham bone from our Mabon feast and the second used the stock I made from the Samhain turkey. Both were yummy but the turkey was definitely the better soup - I think partially because I also added all of the leftovers from the fridge in addition to cabbage, celery, carrots, leeks and onion.
Over the years that I've participated in the local CSA Organic farm (Community Supported Agriculture) I've learned to LOVE using leeks and parsnips in soup. This year we haven't received any parsnips with the share yet, but we have had leeks in the past 3 distributions as well as lots of kale - which is GREAT in chicken and turkey soups, and cabbage - great in any soup.
Last year I tried a cauliflower soup from one of Mario Batali's books and took a tip from one of Lydia Bastianich's books and started adding parmesan cheese rinds to some of the soups I made. YUMMM.
As we progress through soup season this year I'll try to post the soups I make and how the family responds to them.......
Happy cooking!
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