Winter = soup season
Soup season is here! And it’s easy to eat local when it comes to hearty winter soups and stews.
Check out this recipe from Food and Wine, courtesy of Kristin Kimball at Essex Farm:
Potato, Leek and Broccoli Soup with Pancetta Crumbs
During its first year, Essex Farm harvested 10,000 pounds of potatoes in just one day; Kimball turned some of them into potato-leek soup. If you have a blender and good chicken broth, she swears it’s one of the easiest soups to make. This version has a fabulous topping of supercrispy sourdough and pancetta crumbs mixed with sage and rosemary.
