Soup Archive

Monday, January 31, 2011

mushroom and farro soup

mushroom farro soup

Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments.

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Wednesday, January 19, 2011

baked potato soup

baked potato soup

We’re on day two of something called a “wintry mix” which I suspect if I lived in one of those places where one was forced to wear shorts and sunglasses in January, eating food plucked recently from the ground (pea tendrils, anyone?) I’d imagine constituted a fun day of mixed winter activities, like snowfall fights followed by ice skating and then, if you’re not too tuckered out, some hot cocoa before you head home. Alas, a “wintry mix” is the precise reason my only current goal in life is to flee to someplace tropic and sandy.

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Wednesday, October 13, 2010

roasted eggplant soup

goat cheese topped eggplant soup

I’ve been doing a spectacular amount of hemming and hawing over this post. There’s the, “Is it too late to talk about eggplants and tomatoes?” question, as it is well into October and eggplants are so… late summery. But there are still a ton of eggplants and tomatoes at the markets, likely due to this warm fall we’ve been having. Although they may not be the perky specimen that first appeared in August, they are absolutely perfect for soup. Then there’s the “Ugh, SOUP” issue wherein I have to admit that I find soup kind of dull. Sure, I’ve got a slew of soup recipes in the archives that I find interesting, but still, the vast majority of soups out there to be either too salty, too watery, cream bombs (I’d rather save my heavy cream to top pie, thank you very much) or to taste like limp, boiled vegetables. And finally, there’s the fact that this soup is excellent the way it is but with endless potential for tweaking, and who wants a slightly unfinished recipe? But then, thank goodness, I said this to myself: “Zzzzz!” and also “pbbbblt!” Because if I put myself to sleep with all of this hand-wringing, I can only imagine how few of you will make it past paragraph one.

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Tuesday, January 12, 2010

black bean soup + toasted cumin seed crema

black bean soup with toasted cumin cream

So, I told you about the brisket. Or, the way we talk about it, thhhuuuuh brisssssket, it’s deliciousness making our syllables stretch out melodramatically. We pulled it into tacos with slaw and pickled onions and it was a great end to a great year. But I bet I know what you’ve been wondering since then, “But no appetizer?” Well, let thie question vex your brain no longer: we had soup. (Jacob, however, got into the margaritas. Again.)

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Sunday, November 30, 2008

veselka’s cabbage soup

veselka's cabbage soup

Shuna introduced me to this soup. I think it was July 2007 and she’d gathered a bunch of food bloggers at Veselka, a Ukranian diner in the East Village famous for serving awesome beer-blotting food like borsht, stuffed cabbage and pierogis around the clock. It was hot and humid out, however, so the thought of anything besides a grilled kielbasa, pickles and a cold beer seemed insane, and yet there was our host, ordering cabbage soup.

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Thursday, October 2, 2008

beef, leek and barley soup

beef, leek and barley soup

Seeing as my parents were spending the afternoon at my apartment on Sunday so I could pilfer content for my site from their recipe box, I figured the least I could do was make them some lunch. And although it is not quite soup weather yet, I have not been able to get my mind off of a recipe I read recently, so soup it was.

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Wednesday, May 21, 2008

semolina dumpling soup

semolina dumpling soup

My German grandmother never made mazto ball soup with chicken stock, or so my mother tells me. In fact, she never made chicken stock at all. Compared to beef stock, chicken stock’s flavor paled, she felt, so why use it?

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