Monday, October 27, 2008

Yesterday I made this easy and excellent soup. You cook up some onions and garlic, add some bacon, add some diced beets, beet stalks and chard stalks, cook it for a while, then add a 16-oz box of butternut squash soup from the grocery store, and simmer until the beets are soft.

Serving suggestion (shown here): Sour cream, steamed greens and Tapatio sauce on top. Matthew Stadler's Where We Live Now: An Annotated Reader and John Hejduk's Such Places as Memory on the side. This soup also goes well with beer. 

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