My friend Jason sent me a recipe for tomato soup this morning. I have not tried it, but it sounds pretty good:
“Start with olive oil, a couple of leeks sliced fine- sweat those, add a bay leaf, couple of whole cloves in a bouquet garni, diced tomatoes- I leave the skin on. Simmer until tomatoes break down.
Then pull the bay leaf and cloves, puree with a stick, add heavy cream and heat through. Add fresh basil, immerse head in bowl.”
I have a yellow notebook for ideas, generally of the screenwriting kind. Two summers ago I read a short story called “The Wardrobe” in Danielle Wood’s collection Rosie Little’s Cautionary Tales for Girls, and on the train, right then and there, I took out that notebook and wrote down everything I’d have to do to turn it into a movie. So I trust the notebook.
If you live in Chicago, and you’re my friend, you’ve probably heard me say the words “Why don’t you just come over? I made soup!” Another thing I wrote down in the magic notebook is what I would need to do to open a cafe like Paris’s Le Bar à Soupes in Chicago. Scribbled down are things like “learn better knife skills” and “definitely a business plan” and “Summer = gelato?” and a list of soups I know how to make already.
- Black bean
- Chicken with mushrooms, leeks, lemon, and cream
- White chicken chili
- Winter vegetable chowder
- Tomato with ginger, citrus, and coconut
- Roasted red or yellow pepper
- Beef stew
- White bean with bacon
- Turkey with rice
- Potato leek
- Sausage with potato & kale
- Italian wedding
- Carrot ginger
- French onion
- Clam chowder
- Halibut chowder
- Chicken tomatillo
- Spinach tortellini
- Corn chowder
- Cabbage soup
- Split pea with mint
- Cream of cauliflower
- Cream of squash or pumpkin with bacon
- Beef-vegetable (with a tomato base)
Sadly, my stick blender is broken. Otherwise, as fall weather moves in, I would drown the world in soup.
Note: Photos are my own from Le Bar à Soupes in Paris. Top: Gazpacho. Bottom: Vichysoisse. You want to go to there.