Rather than watch my herb garden die a slow death, I take matters into my own hands.
Every year, just as summer winds down, I harvest what's left of my herb garden. After rinsing and cleaning everything, I make a big batch of this soup and freeze it for the cold weather.
I use just enough stock to cover the herbs and vegetables, simmer, and blend. The yellow bell pepper acts as a binding and adds some color. Here's how I do it:
Chicken or Vegetable stock
Onion, Celery, Carrot
Yellow Bell Pepper
Handful of assorted, fresh garden herbs
Cook until soft and puree using hand blender
Drizzle with lemon juice or olive oil before serving
When I'm done, I usually eat some immediately and freeze the rest for later. It keeps for months in the freezer and there's nothing like it when the cold weather gets you down.
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