Let’s play word association. . . When I say the word “soup,” what immediately comes to mind? “Winter,” perhaps, right? Definitely “comfort food.” Enjoying a bowl of soup isn’t a gastronomic activity that should be left for just the cooler months of the year, however. There are soups for all seasons, something you will learn about in my forthcoming cookbook, The Magic of Cooking With Really Good Broth.
I also host the on-demand cooking show “Soup and Co.”, which airs on Bloomfield Community Television in Michigan, and in this episode, I show you how to make one of the seasonal classics, Veggie Soup, starting with its foundation, a deep, rich Vegetable Broth. This can be made any time of year, but with spring finally here and everyone jump-starting their gardens again or planning to visit their local farmer’s market, now is an opportune time to think creatively about how to use the spring and summer harvests for a nutritious, delicious pot of vegetable soup. I’ll also show you how to make a Vidalia Dijon Cream Sauce. Yum!