Saturday, November 15, 2008

Stone Soup

Well despite my whining that I have nothing in my fall garden I did decide to make a soup that is entirely from ingredients from my garden. First I found some old Vermont Cranberry Beans that I had harvested two seasons ago and soaked two cups of beans overnight. Then I gathered a few potatoes that emerged when I was cleaning out the potato bed the other day. Add to that some kale and garden onions and garlic and I had the beginnings of a respectable kale soup. But the real flavor enhancer came from the freezer. It was a ratatouille. I decided to run it through the juicer and use its juices in the soup. It yielded about 3 cups of rich liquid.It is a very tasty fall soup. A similar recipe is here.

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