It’s Thanksgiving weekend here in Canada and the markets are brimming with local produce. Although Montréal is a huge metropolitan, just a short drive out and you are sure to hit farmland. There are over 30 000 farms in Québec and our produce is our pride and joy and definitely something to be thankful for. One of the crops that shine at this time of the year are our gigantic leeks. What better way to use them up than by making leek soup?
I could go crazy on a night like tonight when summer’s beginning to give up her fight and every thought’s a possibility and voices are heard but nothing is seen. -Indigo Girls
When the days get cooler and shorter and summer begins to give up her fight, we all do the same. We put on sweaters, gather our harvest, and nourish ourselves with luxurious soups. Soups such as this cream of carrot soup, rich in colour, flavour and texture.
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After about 3 weeks of no rain, the skies turned grey this weekend and the rain came down much to the delight of parched lawns here in Montréal. Unfortunately, this meant not going on a picnic, or a good hike, or bicycling. Fortunatley, weather such as this calls for staying indoors and making soup. Not a brightly coloured autumn soup or hearty winter soup, but a soup that makes good use of summer’s bounty. A broccoli soup! Whereas my husband and our eldest son can’t get enough of it, my two daughters will gladly exchange their soup for a roasted version of broccoli! I won’t argue with that. In the end, broccoli is good food.