Nothing is more attractive on a cold winter evening than a homemade pot roast that’s been cooking for hours, until the roast simply falls apart at the touch of a fork and melts in your mouth. In my opinion, pot roast is best when accompanied by a ton of hearty vegetables, a rich broth, and some kind of hearty potato side dish. Even better if you can make it in a crock pot so that it’s easy and completely hands-free.
Let me preface this post by admitting that I am not a soup person. Soups are frequently too… well… soupy. Canned chicken noodle or tomato soup? Not really. I know that when most people are sick they look forward to soup and the person who brings it to them. I on the other hand, face a sore throat with dread, knowing that soup may be the only thing that I’ll be capable of eating, but that the ubiquitous chicken noodle soup is literally the last thing that I will want.
I’m sure that now you’re wondering, “if that’s the case, then why on earth would you choose soup as the very first thing that you post on this blog?” Because things started to change a couple of years ago, when I first tried fresh butternut squash soup. I found out that, instead of being a hands down soup-hater, I LOVE soup that is thick, comforting, viscous, creamy – think the kind of soup that toppings can sit on top of, without sinking straight to the bottom and dissolving in the watery broth. Typically these are purées or cream based soups, and I particularly like soups that take advantage of the rich flavors of fall and winter.