Comfort Soup From the Kitchen
For me, the kitchen is the heart of the house, the place from which the home gets its warmth and inner glow and its occupants receive nourishment. My clearest early childhood ‘kitchen memory’ is an excited and joyful three-year-old toe-headed me looking up at my mother as she prepared pancake batter. She had a way of making it so special, as she smiled down at me and explained that we were going to add a “secret ingredient”. Man she was clever! lol She would bring her finger to her lips and say, “Shhhh, it’s a secret!” as she added a healthy ingredient I would otherwise reject. haha mom! Then she would top my pancake with fruit in the shape of a happy face! I was hooked on this kitchen place from which fun could be had making yummy treats. (It helped that mom was making everything from scratch at this time. Yogurt, bread, tortillas, pies, cookies, pancakes, jams and pizza. Mmmm… good start, yes? )
I became more hands-on as a six year-old in Amsterdam. My mom was working at a vegetarian restaurant and I was allowed to help out in various ways, such as cookie making. *grin* I remember sitting on a stool rolling dough into balls as I watched the people come and go. It was great fun which allowed me to enjoy the nurturing environment of the kitchen and socialize a bit at the same time.
I began really exploring my own inner chef around the age of ten. Although I think it was at the age of twelve that I fell for my mother’s copy of Joy of Cooking which truly led to my exploration in blending flavors, mixing herbs and spices, the ways in which certain meats were best cooked, when to undermix in baking, how to heat sugars and chocolates, and most importantly, when to set the cookbook down and trust yourself. In all honesty, I tend to ‘eyeball’ measurements, especially when cooking, as opposed to baking which is far more of an exact science requiring proper proportions. That said, I treasure certain recipes I’ve acquired over the years and treat their directions respectfully by following them. Some of these were passed down to me through the matriarchs in my family, from my greatgrandmother, or grandmother, or mother, and others I’ve been given by dear friends, or even from the newspaper. Although, I find that there really is something quite special about following a recipe knowing that the beautiful women in my lineage followed them before me.
Wherever the recipes I share derived from, my hope is that they will be appreciated in your home’s heart. Whether cooked solely, or in a bonding experience shared, may they nourish your body, mind and spirit! Hint: the secret is always Love! Here are a couple of Fall soup recipes I’ve enjoyed a great deal.
The most basic soup I have been making for myself is this Lentil. Lovely with cheesy melted sandwiches or quesadillas. Yum!
Ingredients
* 2 tablespoons olive oil
* 1 cup finely chopped onion
* 1/2 cup finely chopped carrot
* 1/2 cup finely chopped celery
* 2 teaspoons kosher salt
* 1 pound lentils, picked and rinsed
* 1 cup peeled and chopped tomatoes (optional for me! lol)
* 2 quarts (8 cups) chicken or vegetable broth,
or, purified water will still taste great!
* 1/2+ teaspoon freshly ground coriander
* 1/2+ teaspoon freshly ground toasted cumin
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and then stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. (Optional: Using a stick blender, puree to your preferred consistency.) It’s been my experience that salt should always be added at the end. Serve immediately.
Ingredients
* 2 tablespoons extra-virgin olive oil
* 2 medium white onions, diced
* 2 garlic cloves, minced
* 2 jalapenos, seeded and minced
* 3 ripe medium tomatoes, chopped
* 1 quart chicken stock, recipe follows
* Salt and freshly ground black pepper
* Canola oil, for pan-frying
* 8 corn tortillas, cut into 1/8-inch-thick strips
* 1 1/2 cups shredded cooked chicken
* 2 avocados, halved, pitted, peeled, and diced
* 1 cup shredded Jack cheese, optional
* 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
* 1 lime, cut in wedges, for serving
Directions
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts
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