Okay, maybe it’s a little early to be breaking into the stuff I’ve preserved from the summer. But my freezer is full, and I know there will be some late-season veggies I’ll want to add to it. So last night, after spending most of September putting things into my “bank,” I took something out instead. Back in July I was bored of all the carrot soup I’d made, but now it seems special again. I thawed out a plastic container of carrot soup base (basically just onion, carrot, vegetable stock, and seasonings cooked and pureed). I thinned the puree with some milk and cream, and added several pieces of fresh ginger and let the flavor infuse.
At the very end, I put in a few tablespoons of goat cheese. Yum. A perfect soup now that the weather is getting cooler. It’s so satisfying to have this stuff on hand!