The last day of this season’s Soup’s On program, we served large pots of seemingly never ending turkey vegetable soup to a crowd of friends and neighbours. So many dropped by to get their last fix of the Soup’s On experience to last them until fall. When we had served the last tray of sweets and the kitchen was back to its sparkling self, there was a bit of sadness that we wouldn’t be doing this for the next five months. Of course, there was also feeling of relief as we looked forward to the next five months of living in one of the best places on earth during its summer weather.
However, when I got home that day, with the program’s finances to be balanced and the summary to be written up for our files, for some whacky reason I felt the need to make soup. I’m sure there’s an analyst out there that could explain this to me. Maybe it was because I hadn’t done the soup for lunch that day (I had done the baking) and felt that the day was somehow incomplete?
Or perhaps it was because that morning I’d soaked beans thinking that they’d be part of our dinner. Well, now dinner was going to be soup. We had a pound of fresh Chorizo sausage from Jollity Farm, and I had recently done a similar version of this for Soup’s On in early March, so started to pull it together as I worked on the accounts. Multi-tasking doesn’t always work when cooking, but soup is very forgiving.
This so easily becomes a vegetarian soup, just leave out the sausage, and add in ½ t of dried chilies when you’re sautéing the onions.
Enjoy it like it might be the last bowl of soup you have, until the weather changes next fall. Continue reading