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.