Growing up, I was blessed to have two grandmothers, who not only cooked but cooked well. I can’t say for certain that I inherited my ability to cook from them, but I’d like to think that their culinary skills did rub off on me just a little bit. Only sharpened by the necessity of cooking for a special needs kid and my own autoimmunity.
As the weather cools, I feel more inclined to cook heartier meals that reflect the produce of the season. So, tonight I took all of the butternut squash that I had in the freezer and combined it with leftover rotisserie chicken along with the aromatics of garlic,yellow onions, celery and carrots in the Instant Pot. In addition to the salt and pepper, I added organic poultry seasoning to amp up the flavor. And to add depth to the chicken broth, I squeezed fresh lemon juice into the broth before sealing the pressure cooker.
Shazam! That soup turned out to be a flavor explosion in the mouth. As I ladled all three bowls it occurred to me that in addition to the fresh parsley, I should a little more fresh lemon juice to each bowl. It was delicious! My only regret was that I didn’t prepare a gluten free bread to accompany the soup.
Though I didn’t follow a recipe nor did I write down the steps I followed to make the soup, it was made with love and it was wholesome. In my very humble opinion, I believe that love is the main or primary ingredient for cooking. Without it, anything you make falls flat.
In Christian love,