We're waiting for a major freeze here in Ohio and the Bengals are in the playoffs. This is a great day for hot soup! I am so thankful that I froze the leftovers from our summer garden because today's soup is an ode to summer in deed.
I suppose this meal started a few days ago when I roasted an organic chicken, placed the leftovers (bones, neck, meat, onion, etc) in a crockpot and simmered it for 24 hours. Today, I strained the bones and bits through a mesh strainer and poured the broth into a stock pot. I like to stretch my broth by adding water (a lot will steam off anyway). A couple tablespoons of Celtic sea salt and fresh ground black pepper to start the soup while I chop veggies. I sift through my freezer and realize I have enough summer veggies to make a beautiful soup. Chard stems (used as I would celery), kale, corn, peas, cabbage, cauliflower, onion, garlic; seasoned with thyme, rosemary, tarragon, salt and fresh ground black pepper. After an hour (or so) of simmering I add a package of egg noodles and set off making some butter swim biscuits. I hope this gives you inspiration to save your summer veggies for an ode to summer soup, leaving the snow and cold outside your window!