Mmmm…soup’s on. While in Seattle a few months back I slurped up a deliciously warming bowl of parmesan brodo with controne beans at How To Cook A Wolf. With that memory of a meal in mind, I put together this soup: a base of a richly golden chicken and turkey stock simmered with a chunk of rind from some parmigiano reggiano (which is why the broth is not absolutely crystalline – a little parm residue). I added my cooked controne beans, tiny rounds of blanched sweet carrot, a few torn leaves of slightly bitter escarole and some parsley. Finished off with a drizzle of good olive oil, this bowlful of nourishing elixir is a humble, tasty nod towards the approaching of fall.
…and the corks keep flying as the bubbles keep pouring over at Chef’s Widow blog. I think Liz is is looking very ‘Xena Warrior Princess’ whilst brandishing that knife.
7 Comments
OMG that soup looks soooooo tasty! Yes, soon another Ohio Fall/Winter will have us craving the warmth of soup and fresh bread.
I love the oil floating on top, I can taste it already!
Seattle is a special place for me. I can’t wait to go back there one day, I just love the Seattle rain!
ohiomom: it most certainly felt like soiup weather on Monday, but it looks like we get to enjoy another weekend of sunny skies in the 80′s. Think it’s a pool day for me.
WOR: Seattle did feel special; loved the vibe. I cannot wait to get back either.
That looks great! Theres nothing better than soup on a cold day!
Thanks Jessy, I agree! Nice to see you around
The air felt like Fall this morning when I walked outside early. And that soup looks heavenly on this rainy day!
RLL – no rain here but enjoying some mighty fine sleeping weather.