Fire roasted corgette and potato soup.
Roast
Roasting
I always think the fall is my favorite food season, until the summer is well upon us. Leafy greens, vine ripened veggies and stalls bursting beyond capacity at farmer's markets and along Portobello Road where I live during the summers in London all scream out for attention. For this I fire roasted corgettes and green onions and paired them with boiled potatoes to make a verdant and fresh soup that can be enjoyed either hot or cold.
Share:
0
15
0
Comments