Archive for August 23, 2010
Wyngette Soup
by John Weckerle
As outlined in Saturday’s article, we are awash in squash, and decided to take the time yesterday to make some wyngette soup (to make wyngette soup, you take whatever vegetables you have on hand, and wyngette). Yesterday’s variety contained onions, garlic, zucchini, carrots, parsnips, celery canned diced tomatoes, lentils, and green bell peppers. Today, we’ll share the “recipe” – such as it is – and some thoughts on wyngette soup making.
The first thing to understand about spontaneous soup making is that any “recipe” is really just a guideline. There’s no real right or wrong way, and if you want to make a change, you’re probably not going to hurt things much: if you don’t like parsnips, leave them out, and if you want more onions, then toss in more onions. So here we go (and remember, quantities are “give or take”): »» Wyngette Soup