JeanMarie Brownson: Pantry and refrigerator staples help create a cozy soup for those bone-chilling days before spring comes
JeanMarie Brownson, Tribune Content Agency
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1/2 small onion, diced
1 carrot, trimmed, diced
1 rib celery, trimmed, diced
2 slices 1/4-inch thick fresh ginger
1 small piece kombu seaweed, optional
1. Put all ingredients into a large saucepan. Add 2 1/2 quarts of water. Heat to a boil. Reduce heat to low and simmer, party covered, stirring often, 45 to 60 minutes. Strain well. Refrigerate covered up to a few days or freeze up to several months.
Butternut Soup with Roasted Poblano-Mint Condiment
Makes 6 servings
1 large onion, diced
2 medium carrots, trimmed, chopped
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