OCTOBER 27TH, 2008
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With the Dow heading south like a migrating goose, the fall theme for my kitchen is soup. A cheap and effective way to stretch vitamins and flavor into a worthy recipe, soups can be made easily, with little skill, attention or time, and save well in the freezer or fridge for later meals.
In my opinion, soups fall into three categories: thick and creamy, broth (water or stock) based, and scraps-plus. Thick soups are usually composed of one primary ingredient, like a delicious winter squash, pureed with other produce and seasoned sweet or savory; broth is principally made with water and diced veggies plus a grain, and scraps-plus is scraps–the plus is adding more scraps every time you re-heat it. The latter two are the least intensive to prepare.
My point? Don’t be afraid of soup. If you have a pot, you can make soup. A good starter soup is to oil up a pot, add some garlic and onions, brown them lightly, cover with water, and begin to experiment with your favorite foods. Most recipes will tell you to bring all your base ingredients to a boil and then down to a good 20 minute simmer before serving; if it’s heartier fare, then cook until soft. I’m being vague because soup-making is a vague art, as unrefined as working with watercolors, which can translate well onto a canvas as broad strokes or in careful detail. Either way, it’s colorful.
My last soup featured: In a large pot, heat 2 tablespoons of oil. Remove from heat and add 1/2 cup quinoa grains, tossing to keep from burning. After about 30 seconds, add 3 cups water (carefully!) and return to heat. Dice into cubes and add 1 large rutabaga, 1 large watermelon radish (this will color the broth pink!), 4 small sweet potatoes (see photo). Bring to a boil, then let cook, covered, for up to 40 minutes. To season, add 1 tablespoon chili flakes, and salt to taste