Soup, Glorious Soup

The other day I whipped out a container of homemade soup in the break room, ready to microwave my bowl and tuck into a piping hot, comforting dose of rejuvenating broth.  My co-worker looked at me quizzically, “you make your own soup?” she asked, as if this was something quaint she’d read about, but never actually seen.  While homemade soup is far from unusual in my kitchen at least, her comment reminded me of the culinary context surrounding our generation’s early years.   Many Gen X and Baby Boomers like my friend and I grew up amidst stacks of Campbell’s and other familiar tins lining our pantry shelves – these were the go to vehicles for quick meals and rounding out many a PB&J-driven childhood lunch.  No surprise that as adults, that’s how many of us still think of soup, except maybe Grandma’s.

My mom made a fabulous vegetable soup when she had the time, but canned soup was our norm.  Growing up, we never questioned her inclination toward the trusty red and white label.  Managing a household with four kids while pulling together a home-cooked meal virtually every night – who could begrudge a busy woman’s short cut now and then?  As an adult, engaged in my own daily wrestling match with the evening meal, I understand.  I’m the first one to look for a little help, though soup is not the item I typically spring from a can.  To my way of thinking, it’s actually among the easiest meals to prepare and promises the culinary equivalent of the mother lode.

First of all, homemade soup is the original one pot meal, dating back way before anyone thought to coin the phrase.  Consider that virtually every culture boasts some version of beloved potage, chowder, bisque or stew.  We’re talking minestrone, tom yum, tortilla soup, bouillabaisse and rasam, to name a few.  When you’ve got a few veggies, a bit of meat (if you like), a knife and a big old pot, what makes more sense than slicing and dicing the lot and finishing off with a long, slow simmer? Toss together a salad or heat up some bread. Dinner is served and only one pan to scrub!

Most soups benefit from a day or two of flavor melding, so this “convenience” food just begs to be thrown together on the weekend, when you have time and energy, stored in the fridge and reheated during the busy workweek for quick, decision-free dining.

Soup is the perfect catalyst for a pantry purge or crisper cleanout.  Got a few odds and ends?  Throw ‘em in the pot.  It’s virtually impossible to not have something languishing in the kitchen that could be turned into a marvelous bowlful.  Remember the classic tale of Stone Soup? The humblest of roots can provide the basis for a delightfully flavorful (and economical) bisque – just be sure to remove any rocks before serving.

There is no dish more freezer-friendly.  I always make an extra large pot full and after our meal, freeze the cooled leftovers in dinner-sized containers or personal tubs for quick and nourishing school or workday lunches.  Our icebox is well stocked with cartons of preserved elixirs, just waiting for a quick turn in the microwave – the homemade freezer-based equivalent of the Campbell’s pantry reserves.  Just as convenient, but taste and nutrition-wise, in another league.

We all know about soup’s legendary medicinal value – Grandma swears by her chicken noodle and research has shown there might be something to her claim.  Even if there’s only psychological value in the healing powers of a steaming bowlful, who really cares?  We recently reacquainted ourselves with the efficacy of warm broth for soothing a rough, scratchy throat and comforting a feverish patient.  Put away the Hall’s, just dish us up some homemade minestrone!

Another truth about soup – there are lots of shortcuts that won’t shortchange the finished product in the least.  Break out the “Better than Bouillon” if you don’t have fresh stock.  Throw in some frozen veggies and canned tomatoes or beans.  All the chopping necessary is a few basic ingredients like garlic, onion, celery or carrots, and if you’re feeling really weary, there’s always the helpful food processor to power through the task in no time flat.

Some simple recipes for a glorious bowl or two, sure to warm you from the inside out, body and soul…

Minestrone   

Lentil Soup with Roasted Vegetables

Roasted Potato and Fennel Soup


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