Yesterday Alison ( my pretty niece) said she was going to make some carrot ginger soup. I found some butternut squash and some ginger in the fridge and did the same. Here is the result. Thanks for the inspiration Alison.
The nice thing about soup is that it is easy to make and so handy when you are kind of hungry but not quite. There are so many variations, textures, flavors and even colors that it is impossible to ever be bored with soup. There are new fancy and quaint soups that you will find around and they are very good. In the old days a quaint soup was a melon soup or a soup they made in Germany called a cherry soup. Yes, a soup made with cherries. I had it a few times when I was there, I didn't like it and I couldn't understand why a soup would be sweet.
Also, soup is so versatile and so resilient that you can make a huge batch of it, split it up into portions and freeze them in those individual rubbermaid things. Then on a cold winters night you can reach into your freezer bring out the desired variety of soup and serve it within ten minutes with a glass of wine and some crusty bread.
Then came the food revolution and now we have chilled avocado soup and lots of other soups that you don't even have to cook. All you need is the main ingredient, some cream, a little stock and herb of your choice and citrus juice. I like them all. Personally, if I want a chilled soup I will have a Vichyssoise. It has to be cooked then chilled then reseasoned and served at the right temperature.
I like the old fashioned soups. I love minestrone, lentil soup, split pea soup, onion soup and goulash soup to name but a few. A soup has to work to earn its title. Not just swish around in a blender.
I'm beginning to sound like Andy Rooney on 60 minutes.