I’m not bragging, but there are a lot of cool things about my job as the NE Local Food Coordinator with Taste the Local Difference. I get to hang out with other local farmers, producers, and small business owners; I get to eat the food they’ve grown or created; drink the libations they’ve conceived; partake of their businesses’ inventions; help put on events celebrating their work; and tell everybody how great this region of Michigan is because of these people and their labors of love. It’s a pretty sweet deal.
I first encountered this soup in Ireland, where the recipe varies from home to home based upon their likes and what they may have on hand.
Though wonderful as written, don’t be afraid to substitute or add. Roasted root vegetables, squash, sweet potatoes, broccoli, even leftover green bean casserole. I wouldn’t hesitate to include any of them because once pureed, this is one of those dishes where the whole is greater than the sum of its parts.