I’ve mentioned this soup before, but it deserves another post. I made it for dinner on Saturday night, allowing for 6 generous servings. That way, I got one for dinner that night, while my husband had two (plus bread, though I don’t think this soup needs it); the next day, my husband had another serving for lunch. That leaves two for my lunches on Monday and Tuesday.
(And don’t forget all the peels and trimmings that went towards making up a gorgeous chicken stock on Sunday night.)
I don’t puree this soup, as the recipe calls for. Instead, I chop the vegetables into bite-size chunks and leave the soup alone. The sweet potato and squash alongside the fennel, garlic and radish produces a soup with excellent filling but light flavours. The soup is rustic, but, to my mind, perfect.
In addition to parsley, I also used chives, as I had a few in the fridge. They were great. I recommend this soup very highly.
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