A dark winter night is the perfect time for a soup dinner. A hearty soup with sides of cheese, bread, and salad.
Meyer may complain of my inability to follow a recipe but soup is primal. Throw a bit of veggies, onion, and some bones in a pot, add water, salt and time. Voila! Dinner is ready.
Chicken soup is an obvious choice. A whole chicken, carrots, onions, parsley, and in my mother’s opinion some frozen corn. It’s easy and usually the ingredients are already in my kitchen. My mouth is watering.
However, this winter I’m ready to explore other options: a cut of pork with some hominy in a spicy Latin stew. I remember eating posole for the first time in NYC in a little diner near Columbus circle. The soft texture and deep flavor of the hominy complimented the spicy soup so well.
Or some oxtail in a deep tomato base with some wild rice. Hearty, almost stew like and maybe this time I’ll add some thyme and mushrooms.
Or this soup I threw together at my parent’s house with butternut squash, apples, onions, and some chicken stock. Simple ingredients, not much prep, and time on the stove. I’ll admit it’s not the prettiest of pictures but the soup makes up for it in flavor. Swirl in a bit of local plain whole milk yogurt and it’s delicious!
It’s a long dark winter so I know the soup will flow freely.