Dear Spring: I'm really, truly sorry. I know you've been tricked. And you're angry, I know! But I understand. I'm angry too! As the winter cold just keeps blasting in for one last hurrah after another, it remains soup season here in Chicago, at least for as long as my spring fever will let it.
But here's the thing. As I tackled the blowing, whippy, freezing winds out in the world this week, I was surprised to find myself not caring so much about the weather. Whaat, you say? Well, it was so cold and windy and 40-degrees-ish, but, for crying out loud, it wasn't 10 degrees, there wasn't a foot of ice on the ground, and my boots were already sleeping soundly in their box in the closet. And, sheesh! The hosta is up, the dogwoods and lilacs are blooming like mad, and the baby leaves are poking out, fresh and shiny and alert with greenness.
And, besides, I was only cold because I refuse to wear a winter coat after April 1, and I was cold because, well, it was cold, but I felt good because I knew this was the tail end of winter. Or at least it's supposed to be the tail end, and, as a Midwesterner Who Lives By A Lake, I find solace in that. That, and, well, I always feel so sad when soup season draws to a close.
I tend to always think that THIS summer will be my soup summer, but once the actual warm weather hits, I would rather drink pool water than struggle through the once-comforting-now-unbearable warmth of soup. So, I will enjoy these last days of 40 degree weather, thinking forward to Real Spring and Real Summer, and I'll maybe even cram in one more soup before I pull out the sunscreen and the beach bag. In the meantime, Spring, you should just maybe enjoy a nap while winter wraps things up around here. Get comfortable. But not too comfortable, alright?
Easy, Breezy Cream of Red Pepper Soup
This recipe is from my friend Aimee, who makes really good soup and really good everything else. It's perfect with a grilled cheese sandwich and some really good pickles.
3 red peppers, seeded and sliced
1 big onion, diced
2 pears, seeded and chopped
4 cloves garlic, sliced
4 T olive oil
1/2 stick butter
vegetable broth
flour
1 C milk
Sauté peppers, onion, pear, and garlic in olive oil until soft and slightly caramelized. A dutch oven works well for this. Add a splash of red wine or red wine vinegar if you feel like it! Add fresh rosemary, too, if that sounds good. The flavors of the vegetables and fruit will really carry this soup, so you won't need lots of other flavors -- that's the magic! Add a few cups of vegetable broth and simmer for about 10-15 minutes. Cool it off! (This is important! Aimee, who invented this soup, wrote the following disclaimer on the recipe, and it's important and true: COOL IT OFF! Please do this a little. If it is boiling hot when you purée it, then it will sputter out and you will go blind and die! I know this from experience. Please believe me.)
Now then. Purée it in a blender. If it's still warm, and your blender has an inset cap, leave it cracked open a little bit to let some of the steam out. Melt 1/2 stick of butter in the pot, add a few tablespoonfuls of flour and whisk until thick. Add milk slowly, whisking until it thins out, and then cooking at medium heat until it thickens up a bit. Add red pepper mixture and heat, stirring. Add 1 cup sour cream and whisk. And there you have it! Your soup! Top with croutons, scallions, hot sauce, or anything else that you fancy. Like puppies and rainbows and 80-degree days.
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