There are days perfectly suited for making soup. We all know it, can feel it in the air when the first subtle breezes begin to blow and we have a renewed hope that the cool air of Autumn is on its way. Today is like that, and with the breezes that are also drying the laundry I've hung outside comes the need for assembling an array of vegetables and seasonings that will become my purely vegetable broth. I think I'll let basil have a voice in this seasonal song; my plantings from seed have delighted me this summer.
In the pot currently is red onion, celery, carrots and bell pepper. I went outside and picked some fresh basil to throw into the simmering brew. Salt and pepper and a lovely little aromatic blend of dried herbs provencal complete the broth components.
My technique is like so many others: load the bottom of the pot with my vegetables and then fill it with water. I'll add more water as it simmers so that I don't let it run too low. In a few hours I'll have a lovely, rich broth that I can strain and set aside or, as I'll do today, add a fresh batch of vegetables and simmer again for tonight's meal.
What i have on hand is zucchini, cauliflower, carrots, corn, red onions, peppers and tomatoes. I'll also add some potatoes, and more basil for good measure. Most of these are out of the garden, so it really will be fresh vegetable soup.
By supper time I can proudly proclaim "Soup's on!". I can't wait.