"A friend once said there's no such thing as soup season - it should be enjoyed year-round. As someone who just happily ordered a cup of chicken wild rice soup on a 90-degree day, I agree. But when the air finally does turn crisp, it reignites the desire to cook all cozy. Dutch ovens and stockpots stay front and center, and we start rotating in all the recipes that have been on summer hiatus."
"Soup is a cool-weather mainstay in many kitchens. A big batch means not only dinner that night, but also several lunches throughout the week. It's a forgiving dish that encourages flavor exploration - and a stellar choice when odds and ends are lurking in the refrigerator. These five recipes from recent cookbooks run the gamut from spicy chorizo and velvety barley and lentils to a 30-minute turkey soup for a busy weeknight."
"From "The Farm Kitchen" by Abby Allen, who writes: "I almost wonder if I can get away with calling this recipe a soup. It's somewhere between a soup and a stew - somewhere very delicious." The best time to make this recipe is after roasting a chicken; the last scraps of meat can be shredded from the bone and used in place of the chicken thighs. The carcass can then be popped into a pot and left to bubble away."
Soups serve as versatile, cool-weather mains that yield multiple meals from one large pot. Big batches provide dinner and convenient lunches while encouraging ingredient improvisation and flavor exploration. Recipes range from a hearty chicken, chorizo and butter bean stew-like soup to spicy preparations and velvety barley-and-lentil variations, plus a 30-minute turkey option for busy weeknights. Many recipes repurpose roasted chicken or odds-and-ends from the refrigerator, and slow-simmering techniques deepen flavor. Crusty bread is recommended as an accompaniment to finish and elevate each bowl.
Read at Boston Herald
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