By Kate Manchester
After reading Anna Thomas’ Love Soup (p 32), I began to think of all the soups I can look forward to making this fall. I belong to a CSA, and it was challenging trying to use all the food in our weekly box this summer, because of the heat, soup was not on my radar. I did manage to blanch and freeze the copious amounts of kale we got, and zucchini went into everything– breads, omelets, fritters, and casseroles. Salad greens were easy to eat, as were the precious figs, peaches and early apples. Soon enough I’m looking forward to turning our weekly box into soup that will feed us generously for dinner and several lunches, with enough left over to freeze.
Most of the soups here are made from veggies you’ll find in abundance at local farmers markets during the fall, and of course – you’ll need good stock for all of them. Roasting the veggies is always an option, and I recommend it if you have time – you can use the same recipes, but roasting the vegetables prior to using them for soup will give you an entirely different result. Fall veggies still have a good bit of moisture, roasting them will take the moisture but leave you a concentrated sweetness that will lend a rich, earthy depth to your soups.
I also remembered buttermilk biscuits this summer, and had them hot with butter and fresh apricot jam, and piled high with sweet strawberries and whipped cream. Biscuits take almost no time to make and are the ultimate comfort food served hot with butter and a drizzle of honey – they make a homey and satisfying accompaniment to any of these delicious soups on a cool fall evening. I have included recipes for biscuits, as well as vegetable and other stock.
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