My internal cooking clock has kicked in. Must have been right about when the night temperatures headed back to single digits (Celcius, that is) and the humidity disappeared.
I woke up last weekend and couldn’t wait to get to the farmers’ market. Absolutely everything is in season! I can’t help myself when I see all the local produce sold directly by the farmers in my community. The bag of harvested goodness was so heavy that the handles of the cloth shopping bag cut off the circulation in my hand.
I dumped out my haul – ginger gold apples, new potatoes, carrots, green onion, beefsteak tomatoes, zucchini, wild blueberries, snack sweet peppers, broccoli and more.
By noon I had made roasted vegetable soup and broccoli soup. The freezer is full of lunch-sized servings to keep me going for a week or two.
roasted vegetable soup – my own concoction
Chop up whatever veggies you have on hand. Toss with olive oil, salt, pepper and herbes de provence.
- Roast at 350 degrees for 45 min to an hour.
- After you have snacked on some. Simmer the cooled veggies in chicken or vegetable stock – I tossed in a few grape tomatoes – for about 30 minutes until everything is very soft.
- Puree with hand blender. Add a little cream, white wine, lemon juice and season to taste.
creamy broccoli soup – Martha Stewart’s Great Food Fast
1 T olive oil, 1 onion (halved and slice), 1/8 tsp nutmeg, 4 cups chicken stock, 1/3 cup rolled oats, head of broccoli (cut into small pieces), salt and pepper
- In large saucepan, heat the oil and saute the onion over medium-low heat for 5 minutes until softened. Add the nutmeg and cook for 30 seconds.
- Stir in the chicken broth, 1 1/2 cups water, oats and broccoli. Season with salt and pepper. Bring to boil, reduce heat and simmer 5-10 minutes until broccoli is tender.
It doesn’t really matter what kind of soup I’m making or eating, I usually add in some kind of cheese – chevre, feta or parmesan.
Fall soups. Yum.