Two Fall Soups for Chilly Autumn Nights

Fall Soups

Tomatillos at the Burgy Farmers’ Market in Williamsburg, MA. (Photo credit: Sienna Wildfield)

Tomatillo and Fresh Corn Soup

We plant LOTS of tomatillos. One of our staple breakfasts is fried eggs, over easy, with salsa verde and Monterey jack melted on top. We can (and use!) dozens of jars each year. We also dehydrate tomatillo slices for winter use. If we’ve preserved all the salsa verde we want, and we still haven’t had our first hard frost, the tomatillos keep producing like crazy and we look for new and exciting recipes. A couple of autumns ago, our friend Madelaine (cook extraordinaire!) prepared what has become one of our very favorite recipes, Tomatillo and Fresh Corn Soup. The combination, and balance, of sweet, sour, and spicy is fantastic. I’ve messed around with the recipe, which originally came from Deborah Madison’s Field of Greens cookbook.  When Amy and I freeze our corn for winter use, we freeze some of the water used to cook the corn, and even some of the cobs, to use in this recipe. Enjoying this soup on a cold, snowy, winter’s night brings back a vivid taste of these precious autumn harvest days.

Mediterranean White Bean Soup

There’s a great variety of fabulous ingredients growing in our gardens right now. Beginning in September here in our hilltowns, the abundant garden harvest feels like it happens on “found time.” We know our first frost can happen at any time, wiping out huge swaths of our precious vegetables and flowers overnight. So we like to prepare and enjoy a banquet, using as many of the vegetables in our garden as possible, every opportunity we get. Mediterranean White Bean Soup uses eleven ingredients that we harvest fresh from the garden. When we add in the five vegetable side dishes that accompanied our supper tonight (green beans, potatoes, pattypan squash, tomatoes, and cucumbers), our meal earns the title of fresh harvest banquet. So the next chilly night, after a glorious day in the crisp and cool autumn air, prepare a big pot of this soup and enjoy the richness and abundance of our local food blessings.

Vegetarian (V) | Vegan (Vg) | Nut-Free (NF) | Gluten-Free (GF) | Wheat-Free (WF)


ABOUT THE AUTHOR

Alice Cozzolino

Alice has been co-owner of The Old Creamery since 2000.  She and her partner and spouse, Amy, have lived in Cummington since they built their home in 1986.  Alice and Amy are very deeply connected to their land; they grow a lot of their own food, eat well (especially during the growing season), feed many friends and loved ones and preserve as much food as possible.  Rarely a day goes by that they don’t say “Aren’t we blessed to live here?” Feeding people feels like a calling to Alice.  She was brought up with her Italian Gram and her Dad putting something wonderful to eat in her mouth and saying “Here, eat this.”  Nothing brings her greater joy than feeding people that she cares about or people that are in need of kindness and nurturing.

3 Soup Recipes for Winter

Soups to Warm Your Tummy on a Cold February Day

French Onion Soup, a delicious dish to bring warmth and richness to your family dinner on a cold February night!

CBS SOUP

Winter is finally upon us (where is the snow?!?), and it’s time for some hearty, warming, comforting foods. I enjoy cooking soups when it’s cold outside because they often take quite a while to cook (helping to heat our house!). I often bake bread to accompany the soup (helping to heat our house!) and they usually don’t require a lot of attention so I can tend to chores like carrying in firewood (actually heating our house!). I could make a different soup every day of the year and still not run out of ideas for variations. I can match a soup to virtually any ethnic cuisine, to any combination of ingredients that I have on hand, and to suit any taste preference.

This month’s soup recipe is Corn, Bean and Winter Squash Soup, better know by its’ fans as CBS Soup. This soup is hearty enough to serve as a lunch or dinner main course, but versatile enough to serve as a side dish with a wide variety of entrees. Try substitutions if you don’t have all the ingredients, or add other vegetables that you have on hand. We make this soup entirely from our own preserved garden vegetables: the root vegetables and squash are in storage; the tomatoes are canned; the black beans are dried; the white beans are frozen. Now, if Amy could just grow us some olives, we could press our own olive oil! Well, we can’t grow everything here in our Hilltowns, but in this bitter cold it’s nice to raid the pantry and freezer and remember the bounty of summer. Enjoy, and stay warm!

♦ Print Recipe: Corn, Bean and Winter Squash Soup [Vg/WF/NF]

FRENCH ONION SOUP

Amy and I have used the last of our stored garden onions. I tracked down some local onions for us to sell at the Old Creamery from Wendolowski Farm in Hatfield, MA and I bought about 25 pounds to bring home to get us through the next couple of months. Aahhh … the onions! I’ve been looking for inspiration to pull me from dreary February days. I know the perfect thing to bring warmth and richness  to February … French Onion Soup. This is my vegetarian version of the classic recipe. Even without the beef broth, this is a deeply satisfying, soulful dish. I tucked away some of the local mesclun and arugula from Equinox Farm that we had for sale at the Old Creamery over the weekend, so we’ll have a fresh salad to add to our meal. When Amy and I are finished stacking wood, the warm hearth will beckon us, the steaming soup will nourish us, the crisp salad will lift us, a candle will offer light, and flowers will remind us of the ever-present joys.

Print Recipe: French Onion Soup [V/GF/NF]

CHILI CON CARNE

Amy and I love our Hilltown winter lifestyle. We love cutting firewood, splitting wood, stacking and moving and re-stacking logs. We love shoveling snow. We love snowshoeing and sitting inside watching the snow fall and watching the icicles grow and morph before our eyes. We love building blazing fires and huddling up to our hearth. We even love walking from the car to the house late at night after a long day’s work, plowing our way through thigh-deep drifts that have blown onto our carefully shoveled path. The snow and ice that cling to our boots and pants is like a badge of honor…we may be getting older but we’re still tough!

And when we are ready for dinner after our winter work-outs, we yearn for hearty food to satisfy a bold hunger. Our plates and bowls will be filled with rich and substantial vegetarian fare, but I offer you omnivores a robust recipe for Chili con Carne. I’ve used my mom’s recipe as a starting point, but I’ve included a few ingredients and techniques to offer more depth and flavor complexity. Enjoy the challenging chores of winter in the Hilltowns, and treat yourself to a great meal after the work-out.

♦  Print Recipe: Chili Con Carne [WF/NF]

Vegetarian (V) | Vegan (Vg) | Nut-Free (NF) | Gluten-Free (GF) | Wheat-Free (WF)


ABOUT THE AUTHOR

Alice Cozzolino

Alice has been co-owner of The Old Creamery since 2000.  She and her partner and spouse, Amy, have lived in Cummington since they built their home in 1986.  Alice and Amy are very deeply connected to their land; they grow a lot of their own food, eat well (especially during the growing season), feed many friends and loved ones and preserve as much food as possible.  Rarely a day goes by that they don’t say “Aren’t we blessed to live here?” Feeding people feels like a calling to Alice.  She was brought up with her Italian Gram and her Dad putting something wonderful to eat in her mouth and saying “Here, eat this.”  Nothing brings her greater joy than feeding people that she cares about or people that are in need of kindness and nurturing.

[Photo credit: (ccl) Sandee Bisson]

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