Friday, October 4, 2013
I love this time of year when you feel that snap in the crisp air and smell the wood smoke curling from your neighbor’s fireplace, and when the rustling of leaves down a street brings goose bumps. All I can think about in the evening is getting home and curling up with the bf and cooking something simple, warming and satisfying. For me that choice has always been soup. I cannot think of a more perfect meal. You can combine a wide variety of flavors, proteins and vegetables to appease every palette. pot then added to it 4cu. chicken bullion, salt and ground pepper and brought it to a very low simmer (more like steeping) for about an hour and a half. I then diced (small) 2 carrots, 2 stalks of celery and 1/2 a large yellow onion and sautéed in a cast iron skillet in 1 Tlb. butter and 2 Tlb. olive oil some ground sage and salt and pepper. When the mirepoix (carrots, celery and onions) are not quite tender but the veggies have great color put them in the pot with the turkey stock and bullion and continue to let them simmer until the veggies are almost done. Then to the pot, I add a couple of medium sized handfuls of baby spinach that I have rolled up and ran a knife through once to shred and 1/4 of uncooked pepe di acini pasta. I let the spinach cook down and the pasta cook. Adjust the seasonings how you like.