Tag Archives: bar a soupes

Requiem for a soup

I’m a soup-making fiend!

This morning I made mushroom soup, also by adapting one of Anne-Catherine Bley’s recipes, to take to a brunch party along with the leftovers of the carrot-ginger soup.  These recipes are more of a method where you start with onions or shallots cooking in olive oil, add a vegetable you like and some broth or water, cook until tender, puree, and serve – sometimes you add the creamy substance (coconut milk) during the simmer, sometimes you stir it in at the end (cream or milk).  Her squash and/or pumpkin soups are served with a crisp piece of bacon to use as an edible stirrer.  If you can make one, you can make them all.  Cauliflower leek?  Broccoli puree?  Tomato ginger?  You’ll be seeing a lot of them in this space in coming weeks because they are so simple, cheap, and satisfyingly rich-but-healthy.  Keep reading for recipe and sad story.

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Soup and Art

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.

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