The weather has turned cooler and many of our dinners are turning to soups. We been enjoying a variety of soups both at home, dining out, and at friends’ homes. There is just something about fall and winter soups that warm not only the body but seems to warm the soul.
mister gardener has prepared some mighty tasty soups… always from scratch. Last night it was butternut squash soup topped with homemade croutons and toasted pecans for a little contrast.
mister gardener does the cooking and everyone in the fam agrees soups are what he does best. It’s comforting to hear him in the kitchen chopping those root vegetables into small pieces. His mother was his inspiration. I must admit that she taught him better than my mother taught me….although I loved 💕 my mother’s cooking.
Vegetable soup is probably my favorite of his soups cooked with garden fresh vegetables. In the summer, he can add tomatoes straight from the garden. In the winter it must be canned tomatoes.
Another of his most tasty soups is chicken noodle. Yes, he stews the entire chicken and, yes, he makes the noodles using the method his mother taught him when he was knee-high and standing on a chair at the kitchen counter. No pasta machine. He uses the old-fashioned cut-with-a-knife method and it’s the kind of egg noodle that melts in your mouth.
Beef stew, corn chowder, ham and potato..all good. We eat a lot of potatoes in soups and otherwise, because he’s the cook and it’s how he ate growing up. I existed on more rice, hominy, breads for starches down south. I’m sure he ate healthier. Our southern eats seemed to be too much salt, sugar, and butter, something we siblings laugh about to this day!
Lately our book club is also feeling the call for soup like this delicious one chocked full of zucchini, mushrooms, sausage, tomatoes and tortellini topped with parmesan cheese…. a very Tuscan theme for the Italian book we just finished. Good job, Connie!
Book club is here this month and I’m trying to think of a soup to compliment the classic book, A Tree Grows in Brooklyn, that we all wanted to reread as adults. The setting is the slums of Brooklyn, early twentieth century when food was way too scarce. Hmmmm…. If you’ve read the book and have menu ideas, please share!