Butternut Squash Soup is a long-time favorite of mine, my sister used to make it when she visited from college, and it screams fall to me more than pumpkin spice lattes and decorative gourds.
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For this race, I decided to make a vegetable tagine served with a garden salad and quinoa.
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This Fennel Soup with Bacon is beautifully creamy both from the fennel and potato mixture being blended and the addition of a nice hit of cream at the very end of cooking. Perfect on a chilly day.
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Brit’s love their Chicken Tikka Masala, but I still find it is best ordered in. Until I find the perfect recipe here are some excellent side dishes to make at home: Tarka Dal, a quick Saag Bhaji (Spinach Curry), fluffy naan and my Mom’s Tomato Chutney.
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This soup is simple to make and packs a nice amount of umami flavor. It definitely needs generous seasoning with salt and pepper, but with the freshness of the tarragon and creaminess of the sour cream it turns into something lovely served with a thick slice of rye or other crusty hearty bread to dip in it.
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According to the author of this recipe, this soup is referred to as a Black Bean Pick-Me-Up, he explains that little shots of soup are often served at Brazilian bars to accompany your drink, and they go surprisingly well with cold beer and cocktails.
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This Azeri Stew is rich, flavorful, and although it takes time, it does require excessive attention. This version is full of bright green herbs cooked down and mixed with fragrant lamb and a kick of lemon juice.
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This year I am continuing working through Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek. Waterzooi and a Salad from the Ardennes made up our dinner for this year's Belgian GP.
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