The Soup Pot Returns THREE SOUPS FOR OCTOBER EVENINGS
with crème fraîche and crisped sage. The beef and barley stew is the anchor: chuck browned deep, then simmered with carrots, celery, and pearl barley until the beef gives way at the touch of a spoon. The roasted tomato and basil soup is the quickest of the three and a good use for the last garden tomatoes, roasted until their edges caramelize and blended with cream and fresh basil.
October is when the soup pot comes back out, whatever the thermometer is doing where you live. Each of these three comes together in a single pot, and all three keep well; make a double batch on Sunday and the week’s first two dinners are already done.
The roasted butternut squash soup is silky and warm with nutmeg, finished
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