There are only a few nights when we aren't sipping a little soup before dinner, most often in small cups during what I call "the famished hour." For many months now, the soup has been some variation of cauliflower, made with orange cauli if I could find it, and some butternut squash with the cauliflower when I couldn't.
Yesterday, after I spotted zucchini grown in the south at the market -- beautiful firm zukes that had not traveled across country -- my soup changed from pale yellow to a very bright grass-green pot.
We had a few golden sips to finish before we got to the emerald cups. The soup is laced with fresh basil and has nothing else in it but chicken stock (half homemade and half canned). The recipe comes from "Saved by Soup" by Globe contributor Judith Barrett.
If you look closely at the book jacket, you'll notice that the recipes are all low-fat. The idea of the soup is to calm my appetite with something filling but not fattening. It seems to work.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.