The Nourished Kitchen is quickly becoming another favorite blog. Recipe after recipe is nothing but real food goodness. I find myself waiting with bated breath for every new post. If you haven’t been there yet, or if you have but you haven’t tried the recipes, you’re really missing out. On top of the great recipes, the photography is stunning and makes it all the more appetizing.
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“Onion bisque, a decidedly humble food, bridges the seasons of winter and spring in a beautiful marriage of overwintered onions and shallots with the new leeks of early spring. While many traditional bisques rely on thickening from cream or a floury roux, this simple onion bisque relies instead on a smooth body of pureed leeks and shallots for its creamy texture and appearance. Graced by four members of the allium family, the bisque is very faintly sweet with an evolving depth as the flavors of leek, onion, garlic and shallot intermingle.
It’s about this time of year, the late days of winter and the early days of spring, that I evaluate our cupboards, cabinets and cellar. In preparation for coming season, we run through our stored squash, potatoes, onions, garlic and shallots; we scour the freezer for stray bags of sweet cherries that we may have missed and we make an effort to snack on dried pears, peaches and other food preserved from the year before. It’s at this time, when we use up all that’s left of the previous season and soups like this onion bisque are formed: a marriage of seasons born from an ever-evolving attitude of frugality. We don’t want to waste any bit from the previous year’s harvest before entering that of the new year…”
