“It [soup] breathes reassurance, it offers consolation; after a weary day it promotes sociability…There is nothing like a bowl of hot soup, it’s wisp of aromatic steam teasing the nostrils into quivering anticipation.” ~ Louis P. DeGouy, Waldorf-Astoria chef
I’ve been making soup… LOTS of soup – sometimes 2 or 3 different varieties at a time. It makes me happy.
The acts of chopping and simmering are somehow in themselves inherently nurturing. The kitchen is warm; the gas stove creates it own calming white noise; everything smells good. It’s the perfect atmosphere in which to transcend. And in the end, there’s something soothing about opening the freezer and seeing the stacks of portion size tupperware all lined up – comfort in portable containers.
Cooking for me is a creative process – I think I’ve followed any given recipe exactly once (if that.) I love feeling safe enough to substitute at will – raisins become dried cranberries, orange juice in place of lemon, apple sauce instead of oil… it’s a little bit like being a mad scientist, letting both my imagination and knowledge run wild.
For the most part it works out; there’s the occasional failure – like the low-fat, gluten free pumpkin scones I made recently which had the consistency and taste of orange play-doh. But the flops tend to make me laugh, and bring me back to the kitchen next time armed with more knowledge and determination to “get it right.”
Oh and when I do… I can’t possibly keep a good thing to myself; I just have to share! …which means that all my loved ones end up with little gifts of tasty pleasure.
It’s a win-win situation for us all… perfectly balanced – at least in my mind. They receive my affection for them in bite size morsels while I get the pleasure and zen of cooking, as well as the opportunity to nurture them in a way that takes nothing away from my own energy.
Ahhh, bliss!
One of my recent experiments, yielded this fabulous recipe for Butternut squash soup… based on the Moosewood Cookbook’s low fat New England Squash Soup, I’ve made some substitutions that make it not only a perfect blend of carbs and protein, but a wonderful, rich, creamy, sweet fall soup… and GUILT FREE!!!
I hope you find comfort in making it, joy in sharing it, and nurturing in consuming it… xoxo
Butternut Squash Soup
1 c diced onions
1 celery stalk chopped
1 garlic clove, minced or pressed
1 c unsweetened apple juice
1 butternut squash (about 1 lb) – peeled, seeded, cubed
1 sweet potato, diced
3 c of water, or veggie stock
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp salt
1/4 tsp nutmeg
1 12 oz. package soft tofu
salt & ground black pepper to taste
Combine onions, celery, garlic, and apple juice…. cover and simmer for about 10 minutes, until veggies soften. Add squash, sweet potato, water/stock, bay leaf, thyme, salt, and nutmeg. Bring to a boil, cover, lower heat, and simmer until all veggies are very soft – about 20 to 25 minutes. Meanwhile, blend soft tofu until it is smooth and creamy. Remove soup pot from heat and, working in batches, puree the soup with the tofu in a blender or food processor. Add salt and pepper to taste.
“I think that women just have a primeval instinct to make soup, which they will try to foist on anybody who looks like a likely candidate.”~ Dylan Moran