Despite the fact that it was nearing on 80F yesterday muggy and just plain depressing with the impending New England storm this Friday afternoon, we decided we wanted soup! So, I am pleased to present the winter version of the Mother Salad. The Every-Changing, Slightly Bland, Perfect for Winter and Sick Days, Why are We Having This Again Soup. It will feature a lot this winter, as it is quick, comforting and easy to modify with whatever you have on hand. It is great with salad and/or toast, shredded cheese, leftover beans or grains, anything you like, really.
With some of the last of our CSA stuff, we made our garlicky roasted pepper dip as a dressing for baby greens and endive. It was quite good, with the creamy sweet peppers balancing out the bright bitterness of the endive.
Our soup is always started with some Allium browning in some fat. Last night, it was onions and garlic in bacon fat. Then, we added the potatoes, carrots and turnip until they began to brown a little, too. Add water until you think you have enough broth, tomatoes, herbs, and simmer until everything is a tender as you like. Turn off the heat, stir in greens and serve. By the time you get to the tables, the green will be wilted to perfection, still bright green, crunchy but tender. A cacophony of mellow tastes to sooth the soul