12/15 two winter soups

Have you ever looked into your refrigerator and been truly horrified by the amount of produce that is lurking therein? I guess I haven't been as vigilant as is needed on the cooking front, and this is the season of bulky, space-taking leafy greens (arugula, cabbage, spinach, beets and their greens, etc.)

This soup, of the roasted carrot variety, used up onions, carrots, and potatoes, roasted until very caramelized with garlic, bay leaves, and thyme. I pureed the soup, thinned it a little with milk, and topped it with goat cheese.

And here we have what I have decided is the new Christmas soup - borscht! Look at how lovely and seasonal the borscht appears with its ruby red broth, creamy white creme fraiche, and ivy green italian parsley. Into the borscht goes cabbage, potatoes, celery, onions, leeks, garlic, carrot, and of course, beets. Borscht is a real powerhouse at reducing an intimidating pile of produce into a ...well...giant pot of soup. Ohwell, at least I can freeze it.

The common element uniting both of these soups was a large batch of vegetable broth, started with a base of frozen bean cooking water and dressed up with the vegetable trimmings from both soups.