Got Soup

soup

Want a bowl of hot soup?

It’s a good soup day in central Iowa. This morning, I woke up, got out of bed, and before a ran a comb across my head, I noticed whiteness outside–lots of it. We’ve received several inches of snow overnight. In a little bit I’ll be digging out to get to church.

It was a good morning to make soup, though. I started with a nice mirepoix enhanced with some minced garlic and sauteed in olive oil and white wine. Added salt and pepper. When soft I added chicken broth and some tomato paste. Then the cleaned and rinsed lentils. Cumin, thyme, and coriander will keep the spice taste hard to pin down. A few hours later, and it’s good enough for lunch.

What I often put in this soup that I didn’t this time: lemon juice and chili powder. Last time I skipped the celery–didn’t have any fresh in the house–and wow, what a taste difference.

About catholicsensibility

Todd lives in the Pacific Northwest, serving a Catholic parish as a lay minister.
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2 Responses to Got Soup

  1. Liam says:

    Instead of a mirepoix, you can also use shallots and mushrooms (shitake or dried porcini) as a good flavor base for soup even sans broth (the mushrooms provide the umami – tomato paste (use the tubed stuff) does likewise).

    Leeks and potatoes are another classic foundation.

    Shallots improve just about everything they touch. Leeks too.

    Fresh savory or marjoram is good to add to bean soups when removing from the heat (as is usually best for fresh herbs).

    My windowsills are packed with my large pots of rosemary, thyme, sage, parsley and bay (a small potted bay laurel (not the menthol-ly California kind) is a gift that keeps on giving). Gotta keep the mealybugs under control on a monthly basis, though.

  2. Anne says:

    Sounds great! Just add a nice crusty loaf of bread or a grilled cheese sandwich! Yum…comfort food!

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