I blogged about my colorful, inexpensive gypsy soup on Sunday. And now, the soup saga continues.
On Monday, my daughter came home from school and asked for some for a snack. How often does YOUR 12 year old ask for homemade vegetable soup for an afterschool snack? I think this is a first for my kid. It's that good!
Today I finished the soup for lunch. I noticed it had thickened quite a bit from being in the fridge and from the starch in the potatoes. Rather than add water, I added a splash of red wine while I was reheating the soup in a small saucepan. I topped the hot soup with a handful of freshly grated parmesan which added body, gave it a nutty flavor, and made it almost stew-like. I am pleasantly warmed.
Autumn and winter are my favorite cooking seasons with soups, stews, and crockpot creations abound. Comfort food. I'll be making gypsy soup regularly during this cold Vermont winter.
Ann at Vermont Shortbread Company, your best source for Thanksgiving and Christmas desserts
