Sunday, October 26, 2008
Especially with the oven broken, this October is definitely soup season.
I made sweet potato-peanut stew over couscous earlier in the week.
Another night, I stewed some chicken legs with New Mexican red chiles (soaked in water then pureed), tomatoes, beer, cinnamon, cumin, and nutmeg; we ate that with homemade flour tortillas.
And recently I made a simple vegetable soup from leeks, potatoes, carrots, garlic, white beans, and a small bit of bacon. Fresh rosemary and thyme and bay leaves made it smell big and herby. And because we had some leftover pesto, I put a small mound of that on the soup to stir in, pistou-style.
The soup was actually a little better the next day, minus the pesto.
I want my oven back. But for tonight we have seeded sourdough bread from Heather's Artisan Bakery, and I will make another soup to go with it. Something containing collard greens, I think.