Edible Cooks: Soup

Soup-V2

By Our Readers / Edited by Sarah Blackburn / Photo by Michael Piazza

We eat a lot of soup around here. French lentil with sausages and clove, chicken broth with celeriac and noodles, carrot-ginger spiked with chilies and mace. It’s always a perfect meal, alongside a salad and cheese, some crusty bread, a glass of wine or beer, and it does wonders to warm up the soul on a frigid day.

As we prepared this issue, we thought we’d reach out once again to our readers in search of their go-to winter soup recipes. What did they make when their CSA boxes were simply overflowing, or their pantries were in need of a good clearing-out? What soups reminded them of home, or of family? Did they make soup to share with a crowd, or to save for another day in the freezer?

Here are our five favorites, plus a soup to make with your Thanksgiving turkey leftovers from our own kitchen. Thanks to all who submitted their soups and their stories!

Butternut Squash Chili >>
Submitted by Anne Marie Rossi of Natick. She picks up her copy of Edible Boston at Whole Foods.

Cream of Spinach and Fennel Soup >>
Submitted by Laurence Nepveu-Goulet of South Boston. She gets her copy of Edible Boston at American Provisions on East Broadway in South Boston.

Simple Minestra a.k.a. “Meneste” >>
Submitted by Nina Ricciardi Quirk of Worcester. She picks up her copy of Edible Boston at Whole Foods in Bellingham.

Black Bean Soup with Cumin Labne >>
Submitted by Gayle Squires of Central Square, Cambridge. She gets her copy of Edible Boston at Russo’s in Watertown.

Leftover Turkey Tortilla Soup >>
Submitted by Sarah Blackburn.

Pistou >>
Submitted by Abigail Clement, who is new to Boston and picks up Edible Boston at different locations around town.