Despite my marathon tomato-soup canning seminars of late, the point of those sessions was simply to deal with the excess of produce and to put it by for the later, colder months–not to eat on a present-day basis (though H and I did eat the last of the second batch for breakfast this morning).
But the weather is changing, and the days are cooler and overcast. It’s time to make soup, as the kids say these days, for realz.
I’d dug a couple of leeks from the garden a few days ago, and those went simmering into butter in my stockpot. Rummaging through my crisper drawer, I found a couple of early-dug parsnips that I thought I might try to enter in the Clay County Fair, but couldn’t find three that were uniform enough.
Add to that some carrots I got from Gary Bye at the farmers market (I haven’t dug mine yet, and I don’t think there’ll be many), a sweet pepper that has been sitting in the basket on my table, turning red, and celeriac leaves for a nice flavor.
Then the potatoes–I’ve been storing up potatoes for the last couple of months–some of my fingerlings that will have to be eaten in a short time, then Gary’s Yukon Golds for mid-term storage, and his red Pontiacs for long-term storage.
This soup got a dozen or so of the Yukons–unpeeled and chopped with just the eyes pared away. It’s now all together and simmering on the stove–by dinnertime, the veggies will be meltingly tender and the flavors will have developed fully.