Spring soup
We're nearly at the end of last fall's
carrots. I
thought there were so many, but we've been enjoying eating them with hummus this winter, as well as in
the usual cooked dishes. Good thing spring carrots are already in
the ground to replace them.
I saved back the carrots
that still look plump for raw eating, but decided all the
less-then-perfect carrots at the bottom of the crisper drawer needed to
go into a soup. We bought another pastured
lamb recently and
asked the butcher not to discard the bones, so we had just what we
needed to make high 
quality
broth. That rich liquid, plus the meat picked off the bones, a
heaping handful of shriveled carrots, several fresh Egyptian onions, and a bit of thyme blended
into a delicious spring soup.
If you're interested in
my theory behind in-season soup-making, check out this
post, or the longer
version in Weekend
Homesteader: July.
Soup is one of the easiest things to cook without a recipe!
Or explore more posts by date or by subject.
About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.
MamaHomesteader --- One of these days, we're going to build a root cellar (or something similar). But, for now, our crisper drawer works great. After all, the smallest energy efficient fridge we could find is way too big for us, and it's better to fill that empty space with carrots than jugs of water!
I hope your soup turns out well.