Warm Up This Fall With Soup Recipes
Do you remember the folktale about stone soup? A poor old woman stirs a large kettle of water over an open fire in the center of her town. She ceremoniously places a stone in the bottom of the kettle. She answers the queries of curious passersby by simply saying, “It is stone soup.” They want to know what the result will be. They return with odds and ends from their own homes, such as a ham bone, a handful of greens, an herb bouquet, some barley. Excitement builds as an enticing aroma fills the air. They set a large table in the center of town with a place for everyone. A banquet results – all from a pot of water, imagination and a stone!
MORE: Super Soup Recipes
On a smaller scale, a batch of homemade soup can take on a similar tone. We add a dash of this and that. We set out bowls for all, and say “yes” to offers of a loaf of bread, a salad or dessert. The key is in balancing flavors and textures to enhance a harmonious result. Taste as you cook, and adjust seasonings to make it your own. Your soup can be legend. Here are a few varieties of soups (including stew and chili) that you can make using ingredients grown in North Carolina.
The first is Four-Onion Soup, a variation on the rich, cheesy French variety. North Carolina has standard red, yellow and white onions available year round, from Super Colossal (with a diameter that can be larger than 4 ½ inches) down to creamers (1-inch circumference). This soup combines all three, plus some green onions, just to make it pretty. It is not hard to make, but as with many French-inspired recipes, it takes time to become what it is meant to be.