I’m gonna tell you in full disclosure, I’m not a cook. I cooked more when I was teenager, and it was just Dad and I. Pulling out the cookbook, I made Yankee pot roast, did different things with chicken, concocted meat loaf, scalloped potatoes, and stuffed green peppers, along with the usual breakfast fares and pasta dishes. Now I’m all about the soup.
Soup is fun and easy to me. I have six go-to recipes that my wife found for me. My current favorite — because these things change, you know? — is the fall roasted root veggie soup. Quarter five pounds of small potatoes. I like to use a medley of golds, purples, reds. Cut up a couple stalks of broccoli and carrots. Drench an garlic clove in olive oil and wrap it in aluminum foil. Spread the veggies across a couple baking sheets with the garlic clove in the middle of one. Drizzle olive oil over the veggies. I don’t add salt because of sodium issues, but you can. I do pepper it. Roast.
After they’re roasted, the veggies are put into a big pot. Two quarts of mushroom broth is poured in. Add water if needed. Take apart the roasted garlic clove and add. Simmer for twenty. Now you’re in yumsville. Add hot bread with butter, of course. It’s a cold day dish that’ll warm and satisfy. Good for you, too. That makes it a win-win.
Michael Seidel, writer 