{"id":567,"date":"2019-10-19T01:05:24","date_gmt":"2019-10-19T01:05:24","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=567"},"modified":"2019-10-19T01:05:24","modified_gmt":"2019-10-19T01:05:24","slug":"springing-into-fall-with-super-soup","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2019\/10\/19\/springing-into-fall-with-super-soup\/","title":{"rendered":"Springing into fall with super soup"},"content":{"rendered":"

I set out this week to make a soup. This is partially weather-related and mostly due to the fact that I had a head cold for about half the week and wanted my cozy hot comfort food.<\/p>\n

The recipe that stood out most to me was a light spring soup called a brodo<\/a>. But this is fall, dammit<\/a>. Of course, I\u2019m sure it\u2019s possible still to find asparagus in the grocery store, either fresh or frozen, but it just didn\u2019t feel right.<\/p>\n

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Brodo ingredients, sans broth. Isn’t it ironic, don’t ya think?<\/figcaption><\/figure>\n

Also, because this soup had some cream and gnocchi, I thought it\u2019d work as a fall dish.<\/p>\n

So, I did some swapping and some additions, and boy, did I make a good, and pretty easy soup. The biggest difficulty was that I made my own broth. However, it\u2019s not entirely necessary, and stupid me, I had some broth in the freezer that I realized to late. So, good reminder to make broth way ahead of time and freeze it, but yeah, try to remember it\u2019s there when needed. Or, just buy some high-quality broth.<\/p>\n

To fully fall this soup, I changed asparagus for Brussels sprouts and added bacon. It wasn\u2019t even that many changes, but it sure felt perfect for autumn.<\/p>\n

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Soup is gone. So sad.<\/figcaption><\/figure>\n

Here\u2019s what I did, adapting from my Soup Nights<\/a> cookbook (one of too many\/not enough soup cookbooks I own):<\/p>\n

Ingredients\u00a0<\/strong><\/p>\n