My cooking is all about the combination of true comfort foods and farm-fresh ingredients. I love slow cooking: spending time in the kitchen with the food, learning about each ingredient, getting to the essence of flavor to make it shine. (And incidentally, helping my whole house to smell good for hours on end.) I call my website “cooking on the weekends,” because my style involves setting aside a nice chunk of time and letting one’s culinary passion reign! I just love deep, rich, fresh flavors!
(The preceding paragraph was part of my interview on Yummly. That paragraph was how I described by cooking style!)
When I made this soup yesterday, I realized that it embodies everything I included in my answer.
As you know, while some chefs pair wine with food, I pair it with flowers! It’s Friday Flowers!
I see Lantana flowers everywhere — especially lately. I’ve seen them in many colors, from pinks and purples to these fiery beauties. These flowers say “autumn” to me — they’re warm and full of colorful flavor. Much like this soup!
Up to 1 day and at least 1 hour ahead of time: Sauté the sausages, mushrooms, onion, garlic and herbs.
About 40 minutes ahead of time: make the rest of the soup.
This soup is really best when it’s served right away!