Wouldn’t you agree there is something special about homemade soup? It fairly sings, “I love you,” with every spoonful. Soup is comforting, strengthening, and healing. Soup is not hard to make, but does require time, and something more… heart. You see, soup is changeable. You may follow the same recipe and end up with a slightly (or entirely) different dish each time you make it. And while that is not a bad thing, after all, soups are a great way to make use of little dibs and dabs of leftovers, you must be willing to taste and adjust the seasoning near the end of the cooking time, asking yourself, “Does my soup taste balanced? Are the flavors well-married? Is it salty enough? Could it use a touch of brightness (lemon juice), additional herbs or more freshly ground pepper?” Evaluate the flavor and trust your instincts. You know what you like, and if you are blessed to cook for a family, you know their tastes as well. While time may be hard to come by that is no reason to deprive yourself and the ones you love of the restorative powers of soup. Think of ways to divide tasks into manageable steps, such as pre-chopping vegetables the day before, making a big batch of Egg Noodles (Knoephla – pronounced k-nip-flah) ahead and freezing it in recipe-size portions, or tucking a morsel of meat, well-wrapped and labeled, into the freezer for a future batch of soup.
Add economical to the virtues of soup. You likely have most if not all of the makings of a beautiful pot of soup already stashed away in your garden, cupboards, refrigerator, and freezer. On this week’s program of Kitchen Wisdom, I serve up a batch of ideas. Ideas for re-purposing vegetable bits and peelings into Thrifty Stock and a formula for crafting a fermented Vegetable Bouillon or a dried Veggie Powder to either enhance or form the basis of your next pot of soup. A homestyle masterpiece: Chicken Noodle Soup with Roasted Garlic, awaits you and several bonus recipes: Heirloom Tomato & Chickpea Soup, Cheeseburger Chowder, Curried Pumpkin Soup, Zucchini Velvet Soup, and Garden Vegetable Soup ~ with Pesto. You’ll also find a Tutorial: How to Sew a Muslin Stock Bag, a timely recipe for Turkey Carcass Stock, and old-fashioned, fortifying Bone Broth. Thank you for joining me, I hope my recipes are a blessing to you!
Michele Ps. Next week we’ll delve into the world of homemade bread… To view Kitchen Wisdom programs visit rvtv.sou.edu and click on the Kitchen Wisdom box. Select and view your show online in the comfort of home, then meet me back here for all the recipes!