Thursday, April 19, 2007

A Simple Soup

After three dinner parties in three days (stay tuned for a full report), all I could think of was sleep and something soothing for the stomach. Sleep, unfortunately was not on the agenda, but soup was.

My grandmother Meme would often make a simple vegetable soup with leftover supplies from her backyard garden. As a child I spent a lot of time with my grandparents and our weeknights together, were centered around dinner. A soup. A piece of meat, sautéed in s small amount of butter. Beet greens from the garden. Noodles with Gruyere.

Tuesday night, I did the same for my family. A quiet dinner starting with soup. A baguette. Grilled chicken. A serving of Kale. Brown rice. We felt restored.

Vegetable Soup

Some chopped onion (about one medium size)
A couple of chopped carrots
A couple stalks of celery
2 bay leaves
1-3 potatoes, peeled and chopped into cubes
A couple handfuls of whatever other veggies you have in the fridge
Herbs such as rosemary, thyme, either dry (use 1 tsp) or fresh (a few stalks)
A handful of parsley
Lots of salt and pepper
Olive oil

Put all ingredients except for olive oil in a large pot. Cover with about ten cups of water. Simmer for one hour. Puree with a handblender. Ladle in warmed bowls, top with a few drops of olive oil and serve with bread, preferably a whole grain baguette, and good quality butter.

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