We had a few of those Pumpkin and Walnut Gnudi left in the freezer, and, while we ate some with a red pasta sauce, it’s also quite common to use gnudi in a light broth. The best part of making Gnudi in Brodo is that it makes for a light, quick meal, provided, of course, you have some leftover gnudi that you need to use.
When we went through the line at the CSA this week, we were glad to see the roasted green chilies separated into three categories: hot, medium, and mild. We chose mild since we had this soup in mind. In the past we’ve had a mix of heat, from set-your-tongue-on-fire hot, to just-a-little-warming-power mild. It seems that a lot of the differences come from how the chilies are grown, and, here in Arizona, ours seem to get their heat from the bright sun and 100+°F days.
To us, this seems to be a dish that was popular years ago and somehow fell out of favor. After all, when did you last see Cream of Celery Soup on a menu? In fact, we seem to recall that Campbell’s once offered a cream of celery soup; perhaps they still do, but we haven’t bought cans of Campbell’s in years and years, so we can’t be sure (if so, we suspect that cream of celery is relegated to a thickener in casseroles). But, with all the celery we’ve gotten through the CSA, we thought we’d bring it back, at least here in Scratchin’ It central.
Okay, all our readers in northern climes are probably going to laugh, but we’re going through a cold spell right now, with temperatures dropping near freezing. Yes, we know, many of you are excited when the highs for the day get to freezing, but, for us, freezing is a cold spell. And what makes a great dinner when it’s cold? Chili, of course. This time we made a butternut chili for dinner. It’s easy, and, if you have a butternut sitting around in the cupboard, as we had, you’ll put it to good use.
We love this soup, but we hadn’t had it for years. Not because it’s difficult to make, but, well, probably because it’s such a good soup, that we feel we need a special occasion to make it. This year, we had it as the soup course for our Thanksgiving dinner. Yes, we did courses for our dinner: appetizer, soup, entrée, and dessert. It gives us good practice on timing dishes, and, with just the two of us, it’s not that arduous.
Here in the Scratchin’ It Central Library, we have tomes that contain thousands upon thousands of recipes that have been studiously clipped from various newspapers, or magazines, or boxes, or, well, from anywhere, really. Many of them were selected for future meals. The future is now! We decided that we’d dig through our clippings and select a recipe to test at the rate of about one a week.
This seemed to be such an interesting soup that we couldn’t pass it by when we first saw it in Fire and Ice: Classic Nordic Cooking, by Darra Goldstein. After all, blueberries turned into soup! And cold soup, at that! We’ve made a number of great savory blueberry dishes before (our Blueberry Mac and Cheese comes to mind), but nothing like a chilled soup. And, on top of it all, it seemed really simple. So simple that we had to try it.