From my office window I see Fall the way Colorado does it best. Vibrant blue skies, trees covered in amber and copper leaves and a chilly, crisp, beautiful morning turning into an 80 degree day. It’s that last part that can mess with you and it happens in every season. You can sit comfortably in a t-shirt on a sunny day following a blizzard, have it dump snow the day before your wedding in May (yup, that was us) and approach Fall and Spring in a zig-zag of temperatures. And I love it. Even if it means hunkering down to a bowl of hot, root vegetable soup in a tank top in October instead of in front of a crackling fire in my favorite turtleneck.
Today’s lunch is the remnant of my October Wassoup offering, our monthly soup-swap amongst six moms pretending to feed their children but most likely eating the soup ourselves.
I did grow some lovely cauliflower at the end of the summer, but it only yielded a few tiny heads and I was still craving more of the roasted sweet florets. I decided I’d make an almost entirely white soup with parsnips, potatoes, cauliflower and chicken along with a little bacon-y product because omitting it would be a sin. I hoped the results would be a velvety soup base with some hearty pieces of vegetables and chicken. So I decided to simmer half the veggies and roast the rest. Then all I had to do was blend the broth and veggies, saute the bacon-y item, chicken and onions and stir it all together with the roasted version. Finished with some garlic chives still flourishing in the garden, it was pretty much what I was after. And this week as the temperature drops I have another five soups to look forward to. —savorthis
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