A True Winter Soup

Today it snowed… again. I thought spring had taken hold, but alas, no. Well, maybe! Weather predictions show 70 degree days on our near horizon.

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So for tonight’s dinner we really ate from our stores. I made a soup out of dried leeks, dried red onions, a cache of potatoes I found while planting this year’s leeks, dried lovage, dried thyme, frozen homemade chicken broth and sweet red peppers and a carrot from the refrigerator. When everything was cooked to tenderness I used the immersion blender to transform these beautiful treasures into a creamy soup.

We ate it with a salad from the greenhouse garnished with pepitas and leftover roasted cauliflower and Ed’s sourdough bread. More on the bread later!

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