Hooray - the three CSA parsnips from the other week, and the half a CSA rutabega I had left over from a while back, have made it into hearty rutabaga, carrot, parsnip, and sausage soup! I first made this tasty soup for a dinner guest last year, and we all enjoyed it a lot. Sometimes root soups will have a very strong taste, but somehow this soup was just flavorful and good.
The herbs that I've moved indoors for the winter have officially started pulling their weight: I use fresh thyme in the recipe instead of dried. Fresh herbs can really make such a difference.
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