It was a perfect frigid night for a warm bowl of wintry soup! Tonight’s main attraction was Golden Winter Soup from the cover of the Jan/Feb 08 Cooking Light. I served mine with leftover Angel Biscuits from the Sept 07 Cooking Light and some cheese (we had some smoked provolone in the fridge) instead of the Gruyere Toasts the magazine recommends. I also omitted the chives because we didn’t have any. As a final modification, I used an immersion blender right in the Dutch Oven instead of a regular blender.
It was really good! We decided we might leave some chunkier pieces of potato and squash in the soup next time, just for some variety in the texture.