Photo by Regina Charboneau
To try Creole vegetable soup, click here for the recipe.
As I look out my kitchen window and see the leaves of my Ginkgo tree already golden...it says one thing to me: "Soup season." One of my favorite food groups is soup. Being a southerner, gumbo is a staple year-round, but when fall begins to ease into winter there are often two soup pots going simultaneously on my stovetop. I love corn chowder with new potatoes and apple smoked bacon. Potato leek remains an all-time favorite. And then there's white bean and ham, cream of spinach with oysters and a touch of Pernod, and smoked tomato-corn and lobster chowder--always a show stopper.
But it is hard to top my Creole vegetable soup with a hot skillet of corn bread on a rainy day. My Creole vegetable soup made with yams, turnips, and greens with a tomato base. This soup is a complete testament to what I so passionately believe about cooking--use the best ingredients the season has to offer.
I know these ingredients are at their peak as I saw proof of it just last week. I went to visit P. Allen Smith at his Moss Farm or also known as his "garden home retreat" a few miles outside of Little Rock, Arkansas. I have had the genuine pleasure of being friends with Allen for several years. He has talked for years about building a house that blurs the lines between outdoors and indoors, expanding his living space into his garden and bringing his garden into his home.