We ended the shortest day of the year with a warm, fragrant, and comforting winter soup that started out as a minestrone but didn't make it that far. The mushroom broth enlivened with vegetable juices and just a touch of fennel seed was so good that B. didn't want to weigh it down with beans and pasta. So it ended up as a simple vegetable soup. A spinkling of fresh grated parmesan cheese, and some homemade whole grain bread rounded out a cozy meal.
Along with garden chard, the backyard contributed some blue potatoes to our solstice dinner. This was a second surprise harvest from the little patch that won't quit. There was already one volunteer harvest earlier this year and then, on November 26, I dug up the pile pictured above. All of these went into tonight's soup, which was already special but became even more so.
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