This soup really hit the spot for the past few rainy, then chilly, spring days. I roasted two acorn squash, a big bunch of carrots, and celery. Yes, roasted celery is delicious! I especially like to add it to sweet vegetables like carrots and squash, because it balances it out with its green parsley-ish taste. I sauteed onions in olive oil and then added all the roasted vegetables, added water and simmered to make sure it was all nice and soft. I added a small amount of fennel seeds, instead of the usual nutmeg or ginger. Then I got out the trusty immersion blender and went to town on it. It was perfect topped with crème fraîche and fresh chives.
And in local rhubarb news, I've been obsessed with my rhubarb plants these days with good reason. They are huge and by far, the most exciting plant in the garden at the moment. But even still, they are such vigorous and beautiful plants, and not to mention I love me some rhubarb, that I love them all year round. My plants just started to flower, and they looked incredible and alien, but due to my greedy need for more pieplant I had to chop the flowers down to encourage more stalk growth. I can't shut my piehole!
