BSK makes many great soups. There’s zucchini soup (topped with Greek yogurt and a sprinkle of cayenne). Sorrel soup (unadorned if hot and mixed with a dollop of sour cream if cold). Garbanzo and rosemary soup (a pour of olive oil and a sprinkle of parmesan). “Green Heaven Soup” (numerous fresh veggies in the fridge pureed and unadorned except for salt and ground black pepper). Italian escarole, bean and bacon soup (big splash of olive oil and lots of parmesan). Today, BSK added another soup to her repertoire. Green tomato soup. During HG’s year living in Georgia (when very young), HG often ate slices of green tomato slices that were first dipped in a peppery batter and fried in lard. (a very tasty memory). BSK’s green tomato soup matched it in terms of culinary pleasure. BSK cooked the green tomatoes with onions, garlic, chicken broth and a fiery jalapeno pepper. Pureed it with an immersion blender. Many levels of flavor. All delicious.
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