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Last night I did my menu-planning prior to the week’s grocery run. I think I have listed five different soups/stews to make this week, which signals that:
SOUP SEASON HAS COMMENCED!
Soup Season is a household tradition that runs from September – Feb/March (depending on how early Spring sets in). It is the happiest time of the culinary year for me. I relish a good soup simmering in my stockpot, and the leftovers are easy to reheat and have the next day for lunch (until the boys are teens). This tradition began early in our marriage, when Haus Meister told me that his favorite foods were the soups and breads his mom would cook. Of course, he didn’t mean to compare her cooking and mine (and mine wasn’t all that great back then), but I took it upon myself to be a challenge. And so, I began to scour the ‘Net and old cookbooks for the tried-and-true. Soup Season was born!
The above link takes you to a recipe I’ve been thinking about for days and have on my menu for the coming week. I smiled when I noticed that Danielle Bean posted it a year ago today. It’s now a “keeper” in the recipe book.
You might ask what do I do when Soup Season is over? Quite frankly, I’m lost. It’s harder for me to plan a Spring/Summer menu. I may be a little tired of soup when the Spring breezes blow, but by June I’m guaranteed to be itching for the day when I can pull out the soup recipes and stockpots again.