You hear it often this time of year. “It’s gumbo season!” I like gumbo. The cool thing is, no two gumbos taste the same. Each cook makes his or her own variation. I have no need to learn how to make gumbo myself, living here in Louisiana. It’s easy enough to simply eat everyone else’s. I prefer that. But we have had our own soup sampling marathon lately. It started several weeks ago. I made chili (I love my chili!). Then I was under the weather with a nasty cold and craved chicken noodle soup. My husband went to the store and bought both the canned condensed version and the dry boxed variety. We ate them both. That got Bob in a soup-making mood. He pored over recipes. First he made potato cheddar soup. Two batches. The second time, he added broccoli. Then he made a (large) pot of lentil and ham soup. And this evening, French onion. All delicious. Tomorrow night, we eat the leftovers that are piling up in the fridge.
This is a photo of the French onion soup covered with cheese. I made homemade seasoned croutons out of some day old (several days) rye bread that Bob had made. I know, we need those quaint brown crock bowls with the handles.
What kind of soup is warming you up this winter?
This is a photo of the French onion soup covered with cheese. I made homemade seasoned croutons out of some day old (several days) rye bread that Bob had made. I know, we need those quaint brown crock bowls with the handles.
What kind of soup is warming you up this winter?
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