This week, I feel as though we're doing a little bit of old-wedding-adage cooking, if you will. As the sun plays peek-a-boo and the rain takes over tree-watering duty, we're getting in one last round of our favorite wool-weather soups before we grow so tired of them, we consider throwing the soup bowls out. Last night, I opted for Jason's favorite, South Union Spring Garlic and Potato Soup using a "borrowed" recipe by George Formaro. As I chopped the ingredients, I couldn't help but think of this as a perfect transition-of-seasons soup. Some potatoes from the pantry - a hearty "something old" that has been a winter staple; and the "something new," fresh-from-the-store green onions that have me daydreaming of the farmers markets and strawberry picking soon to come. The soup is easy to throw together, but takes time to simmer, which seems right on a day like yesterday, where fleece jackets and slow snuggling are in order, but lots of work is not.
Of course, we didn't follow the recipe to the letter, opting to substitute the spring garlic for green onions and reducing the cornstarch to 1.5 Tbsp. and the cold water to 2 Tbsp. It just seems to work better for us. A warm meal that tastes like something your mama might have made, well, that always works for us.
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