Confession: I am really bad at making soup.
Don’t get me wrong, I can throw together chili, I could live off of this pumpkin black bean soup, and I make a pretty wicked tortilla soup (thanks Suze, for that recipe), but pretty much any other soup, and I am best off just popping open a can.
I live for squash soup season, aka fall, because it means that every restaurant can fulfill my longing for pureed gourds. This longing started in Paris during college, when my host mother would make some ambiguously blended veggie soup every weekend. I got an immersion blender last year for Christmas, and I too have dutifully pulverized every soup in sight. Mine taste like hot baby food. I think that if I ever successfully make non-bland squash bisque, I will spontaneously combust from happiness.
This doesn’t mean that I don’t love soup, because I do. Once the weather gets cold, I basically try to make as many meals as possible that can be eaten with a spoon. My lack of natural soup-making skill does not deter my determination to eat that food I love. The week before Thanksgiving I think we had soup every night that week, as James’ love for soup surpasses even my own. On his birthday, in August, he said he wanted soup and vanilla ice cream, and maybe to yell at kids in the park. Yes, I married a grouchy old man.
Whenever I visit James’ family in Indiana, I am reminded why he loves soup. James mom makes soup so delicious that you just want to swim in it, mouth wide open. Over Thanksgiving she made this five onion creamy soup goodness that I am pretty sure could save your soul. She is one of those soup people, the type I want to be, who just makes soup with whatever is around. (She gave me her squash soup recipe, so I am hoping it will free me from my baby food rut, but there is a strong chance I will mess it up.) My friend Leslie is the same way, just cooking everything up into a delicious spoon-it-up feast. For me, making soup is more stressful than most other things. See these beautiful bowls of French onion soup?
Our kitchen looked like I had blown up an onion farm by the time I was done. And it smelled like that… for a while. (But oh, was it GOOD!)
So soup people, what’s the secret? What are your best soup recipes/tips/tricks? The winter is long before us, and I am armed with a beautiful navy pot, an immersion blender, and a desperate desire to eat all my meals from bowls. Please leave a comment/link below to tell me what I am missing or share a favorite recipe!