Two Fall Soups for Chilly Autumn Nights
Tomatillo and Fresh Corn Soup
We plant LOTS of tomatillos. One of our staple breakfasts is fried eggs, over easy, with salsa verde and Monterey jack melted on top. We can (and use!) dozens of jars each year. We also dehydrate tomatillo slices for winter use. If we’ve preserved all the salsa verde we want, and we still haven’t had our first hard frost, the tomatillos keep producing like crazy and we look for new and exciting recipes. A couple of autumns ago, our friend Madelaine (cook extraordinaire!) prepared what has become one of our very favorite recipes, Tomatillo and Fresh Corn Soup. The combination, and balance, of sweet, sour, and spicy is fantastic. I’ve messed around with the recipe, which originally came from Deborah Madison’s Field of Greens cookbook. When Amy and I freeze our corn for winter use, we freeze some of the water used to cook the corn, and even some of the cobs, to use in this recipe. Enjoying this soup on a cold, snowy, winter’s night brings back a vivid taste of these precious autumn harvest days.
- Print Recipe: Tomatillo and Fresh Corn Soup (V) (Vg) (NF) (GF) (WF)
Mediterranean White Bean Soup
There’s a great variety of fabulous ingredients growing in our gardens right now. Beginning in September here in our hilltowns, the abundant garden harvest feels like it happens on “found time.” We know our first frost can happen at any time, wiping out huge swaths of our precious vegetables and flowers overnight. So we like to prepare and enjoy a banquet, using as many of the vegetables in our garden as possible, every opportunity we get. Mediterranean White Bean Soup uses eleven ingredients that we harvest fresh from the garden. When we add in the five vegetable side dishes that accompanied our supper tonight (green beans, potatoes, pattypan squash, tomatoes, and cucumbers), our meal earns the title of fresh harvest banquet. So the next chilly night, after a glorious day in the crisp and cool autumn air, prepare a big pot of this soup and enjoy the richness and abundance of our local food blessings.
- Print Recipe: Mediterranean White Bean Soup (Vg) (NF) (GF) (WF)
Vegetarian (V) | Vegan (Vg) | Nut-Free (NF) | Gluten-Free (GF) | Wheat-Free (WF)
ABOUT THE AUTHOR
Alice has been co-owner of The Old Creamery since 2000. She and her partner and spouse, Amy, have lived in Cummington since they built their home in 1986. Alice and Amy are very deeply connected to their land; they grow a lot of their own food, eat well (especially during the growing season), feed many friends and loved ones and preserve as much food as possible. Rarely a day goes by that they don’t say “Aren’t we blessed to live here?” Feeding people feels like a calling to Alice. She was brought up with her Italian Gram and her Dad putting something wonderful to eat in her mouth and saying “Here, eat this.” Nothing brings her greater joy than feeding people that she cares about or people that are in need of kindness and nurturing.