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.
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.
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.
It doesn’t have to be amaranth; this soup will also work with spinach, asparagus, or any of the mild-tasting greens. We just used amaranth because we picked it up in this week’s CSA share and had the makings of stock on hand. When the remnants of hurricane Newton came through and it was rainy and dreary all day, it seemed to be perfect soup weather. And, while soups are often paired with chilly days, and amaranth is something you might get in a summer CSA share (or at a farmers’ market), you might just want to keep this recipe handy for when you need to use a lot of greens.
We know it’s not anywhere near autumn. Trust us, living in the desert southwest, we know that it’s still summer. Even so, we make soup about once a week, simply because we save vegetable scraps (corn cobs, onion trimmings, carrot peels, etc.) through the week, then simmer them for 45 minutes to make stock. Using that stock, we make soup. And, today, it was a version of pumpkin soup, simply because we had some roasted pumpkin in the freezer.
We have soup about once a week. No, not Campbell’s. We can’t remember the last time we bought a can of Campbell’s. Probably 15+ years ago. We really don’t buy soup at the store at all, as we find it nearly as easy to make soup from scratch as it is to open up a can and heat it. Plus, soup made from scratch tastes so much better, and, we like to think it’s better for you, too.