I love staring into the fridge and trying to make sense of its sometimes overwhelming contents. All those ingredients are like a puzzle that, with a little clever thinking and some inspiration from the muse, can come together into something beautifully cohesive. Remember that corned beef I made for St. Patrick’s Day? Well, I was left with a lot of gorgeous beef broth that I had strained and stuck in a jar. And I had a beautiful large bulb of celeriac from our trip to the farm last weekend, and a hunk of smoked Gouda from the smokehouse. (Actually too intensely smoky to eat plain!) I could have made a gratin—celeriac is great like that—but with all that good broth I decided to make a soup. The result was incredibly easy and velvety-rich. I recommend you give it a try before we move on to the asparagus and sorrel soups of spring.
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