I’ve been making soup, again. Soup takes time to make, but it’s easy. Everyone should have a few good soup recipes at the ready.
Tomato soup is one of my go-to’s. I was desperate to not go shopping the other night and I found some tomatoes we put up in 2016, and a can of coconut milk. I added grilled cheeze sammies, It was a little bit perfect dinner.
I love this recipe. Be sure to soften the onions before blending, mine had a little too much tooth. I didn’t add carrots, so I added a little sugar, and I subbed granulated garlic for fresh garlic, cuz I was being lazy, and I was just gifted some amazing dehydrated garlic from Irene’s Farm, and I was dying to use it.
My all time favorite soup at a restaurant is the pasta fagiole at Farfalla on Hillhurst. I think they use orzo and refried beans for this delicious and hearty soup. Brilliant results. Try it.
I make a mean white beans and greens soup, and a good black bean, too. I tried the Trader Joe’s black bean soup and thought it was terrible. I added a can of strained and rinsed black beans and sautéed peppers and onions, and it helped a lot.
This mushroom barley is delicious, but takes a little more dedication in the kitchen.
Miso adds amazing flavor. Don’t forget some nutritional yeast if it’s tasting a little flat. Dried vegetable stock is also a great fortifier. I got some vegetarian broth from the Trader, too. Tasted like water. I also like to finish all my soups with a little apple cider vinegar and a pinch of sugar.
The first soup I ever made, all by myself, back in my New York City apartment in the late seventies, was this lentil soup. It never ceases to satisfy.
I also add a little squirt of ketchup, sometimes, to sharpen flavors and to add a ruddy color. If you happen to have a can of creamed corn in your cupboard, use that instead of pureeing the frozen corn. That’s how it originated.
If you’re near a Farmer’s Market, Pick up some healing broth at Korean Dave’s. By itself, or jazzed up with some earthy ‘shrooms and greens, this is the best broth around.
Don’t forget to spread a little mayo on the outside of your grilled cheese before griddling, and bon appetit!