I had some leeks still in the garage and sauteed them up for this delicious soup. I let the leeks get a little too done but the flavor was still wonderful in the soup.
I roasted butternut squash with lots of garlic, something like 30 small cloves from our own garden and some olive oil and water.
It blended up thick and creamy. I added white pepper and salt and I really like it. I imagine it may have been served once upon a time at a large meal with 14 courses for one of the first courses. It was nice that it was all natural, home-grown ingredients. I liked it but in a small amount. Kevin liked it too.
No comments:
Post a Comment