Philosophizing About Food With Francine: Golden Vegetable Soup du Jour

by Francine Black

We received a lovely surprise gift from our son’s organic garden: carrots and tiny beets!

I am looking at a beautiful big pile of vitamins A, and C, lutein, beta carotene, antioxidants, potassium and fiber!

What to make? Garlic Parmesan roasted carrots; carrot ginger soup; carrot thyme soup; honey maple roasted carrots; carrot gnocchi; orange butter sautéed carrots; carrot salad; carrot muffins; carrot cake...where should I begin…a golden soup du jour!

Some unlikely vegetables compliment each other beautifully when combined in a rich broth with the addition of a few pieces of cheese and a small slurp of cream.

My granddaughter loves the cream of broccoli soup served at Panera Bread. This is definitely a take on that and although it’s not nearly as salty or high in calories, it is quite its equal in creamy richness and flavor.

Our soup owes it golden color to freshly grated pumpkin, carrot and yellow zucchini. Herbs, fresh tomato, carrot, onion and garlic add needed depth of flavor. A potato thickens the broth without flour, and finely chopped broccoli and cauliflower florets (minimally cooked) tantalize our taste buds with a bit of crunch.

To your health, dear friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food. To comment on Francine's column, log into The Expression and click the comment bubble below.

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