My days off seem to pass by within the blink of an eye so I’ve been taking them a bit slower to savor every minute of them. Cooking is the best way that I know how to do that as it involves all of my senses. It forces you to focus, be present, and be patient. And of course I purposely made sure the recipe called for some wine so that I could enjoy the rest of the bottle mid-afternoon while getting lost in the task of chopping vegetables. What else are days off for?
What I enjoyed most is how every ingredient added another layer of flavor that made it all come together in one hearty and enticing bowl of soup. Browned butter and sauteed butternut squash provided nutty flavors followed by savory garlic and onion, and fragrant thyme and rosemary. Fresh Tuscan kale and tender cheese filled tortellini marry it all together for a creamy, fresh, and robust soup to warm up with on a cold November afternoon.