The Story of Soup

To me, the story of soup starts out with minestrone. Minestrone is like the backbone of all things soup. A little olive oil, as many vegetables as you can fit into a pot, drowning in rich, comforting stock. Science has nothing to do with soup, it's organic. It has everything to do with your taste buds. Start with the basics and follow your mouth to a satisfying bowl and the end of the day.

You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good. — Martin Yan

This morning I crawled out of bed, enjoying the silence and got to work in the kitchen — creating a dish I knew creates an atmosphere of comfort. A large pot of chunky minestrone soup.

Ingredients

evoo

1 — 14.5 oz container of mirepoix*

1 c. dry white wine 

2 leeks, halved lengthwise and sliced, creating half-moons

3 bay leaves

9 c. water

9 bouillon cubes

6 small zucchini, halved lengthwise and sliced 1/2" thick

3 cloves of garlic, thinly sliced

salt and freshly ground black pepper

3 — 15 oz. cans cannellini beans, drained and rinsed

1 — 28 oz. can of diced tomatoes

1 c. frozen baby peas

1 c. shredded brussels sprouts

1/2 c. chopped flat leaf parsley

*I purchase my mirepoix at Trader Joes, but you definitely can substitute an equal amount of onion, celery ribs and carrots. I enjoy using mirepoix because it saves a lot of time chopping. Yea, call me lazy...

1. In a large stockpot, heat a generous amount of extra virgin olive oil. Add the mirepoix and cook over moderate heat until slightly translucent, about 8 minutes. Add the wine, leeks and bay leaves, cook, stirring occasionally, until the vegetables are softened, about 12 minutes. 

2. Remove bay leaves. Add zucchini, water, bouillon cubes, diced tomatoes (and the juices), garlic, salt and pepper. Simmer for 20 minutes. Add the beans, peas, shredded brussels sprouts, and parsley and simmer for about 3 minutes longer; season with salt and pepper.

3. Ladle the soup into bowls, garnish with a drizzle of evoo and a sprig of parsley.

Everyone makes a variation on minestrone. What is your special ingredient that "makes" your minestrone?

Soup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come. — Louis P. De Gouy

Budget Friendly Comfort Food

Food is the most primitive form of comfort. — Sheilah Graham

It is getting chilly outside, the trees are shedding their brilliant colors and I'm huddled into my kitchen drinking pumpkin spice coffee and cooking a simple yet delightful meal. Actually more than a meal, a comfort meal. A soup that provides a feeling of well-being when eaten...a comfort food...classic lentil soup. Henri Mancini quietly playing in the background, the sun still sitting below the horizon and I'm filled with a sense of peacefulness, how could it get any better? Well, I do know one thing that could make it better...if you could smell the aroma in my kitchen at this point.

Classic Lentil Soup with Caramelized Onions
5 small onions, thinly sliced
1 small shallot, thinly sliced
evoo (extra virgin olive oil)
3 c. lentils
10.5 c. water
12 vegetable bullion cubes*
salt and freshly ground pepper to taste

*Vegan Side Note: Not all vegetable bullion is vegan. Check the ingredients! Often times you'll find a dairy product of some sort.

1. Heat oil in a large dutch oven or large stock pot and fry the three of the onions and shallot until lightly browned.

2. Rinse lentils well.

3. Add the lentils, water and bullion cubes. Bring to a boil then reduce to a simmer for about 20 minutes or until the lentils are soft.

4. While the soup is cooking, slowly fry 2 finely sliced onions in evoo until deep golden brown. This will take a while, but is oh so worth it. Trust me. You do, right?

5. Blend soup with an immersion blender or using a traditional blender. Add salt and pepper to taste.

6. Reheat gently. Once the soup is ready to serve, top each bowl — mug — tureen — or whatever mode of serving you choose with a glistening pile of caramelized onions.

Mouth-watering good. Go ahead, make this soup. Show someone your love through food. Create a place of comfort for someone, it is so rewarding, I promise.

Food is not about impressing people. It's about making them feel comfortable. — Ina Garten

Kitchen gadget side note — Two kitchen supplies I couldn't live without:
1. dutch oven. I have a Martha Stewart version from Macys, similar to this one. I love it!
2. immersion blender. Something like this, nothing fancy.

Food, like a loving touch or a glimpse of divine power, has that ability to comfort. — Norman Kolpas

What is your fall comfort food? Share your yummy ideas with me!