Every winter I find myself returning to some version of a creamy puréed broccoli soup. This time around I’ve gotten the making of it down to a very simple formula. In fact it’s a formula that I’ve used successfully for making a roasted butternut squash soup and a roasted cauliflower soup. I think it’s a formula you can use to make other roasted vegetables into soups as well, without overthinking it, adding different spices or herbs to bring an individual flavor to each soup.
In a matter of days, lunch all over the United States shifted from salads to soups, courtesy of an arctic front delivered via an ocean storm that hit Alaska’s Aleutian Islands over the weekend. Shades of polar vortex to come, perhaps? I submit that this phenomenon has existed here in Texas long before the term was coined last year, where it is not unusual to see a 40 degree temperature drop from one day to the next.
Recently my husband and I were getting ready to go on a short trip, and we needed to pack a light lunch so we didn’t have to stop or spend extra money. We also prefer what we cook better than most of what you might encounter just off the freeway; it’s healthier, cleaner, and made just the way we like it. On this particular morning, we’d already finished the last of the chicken I’d roasted a couple of days before, so my husband suggested egg salad sandwiches. Though I love eggs in their many cooked (and sometimes even raw) forms, egg salad, and its fairly bland flavor, has never been at the top of my list.