I love vegetable puree soups for many reasons. The first, and probably most obvious, is just how easy they are to make- cook the vegetables until done, puree, season and serve. The second reason is how versatile they are.
Yesterday just may have been the very definition of the perfect soup day. It was bitterly cold out and I had the great luck of being caught in a windy, rainy mess of a storm. The freezing rain was slapping me from all directions and my jeans clung to me, soaked by the rain.
I wish I could get in on the squash lovefest that's happening right now but for whatever reason, squash is one of things that's just "meh" to me. I mean if it's on the plate I'll eat it but I won't jump out of my seat about it. This is a rather frustrating concept to me because I really want to like it.
The other day I was at a farmer's market in Watertown. I was just about ready to leave empty handed when I spotted a giant leafy bunch of sorrel. I had only seen it in small packages at Whole Foods but never had I seen it like this before.
On a dreary and chilly Boston September day, the folks at What's the Soup sent me to check in and report back on the soup scene at 
I hate to sound generic, but the soup at Jean-Georges Vongerichten's 
Chicken stock is one of those things that seems like it could be a little intimidating but really it's quite easy if you know a couple of tricks. I'll admit, it can be a little tedious to make as it does need a long simmer time to really let the flavors develop.Restaurant Owner?
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