Tuesday, January 22, 2013

Soup and Stones. It's What's For Supper.


The big cast iron pot sits on the stove, its contents gently simmering, a savory aroma wafting in tendrils of steam. Whiffs of garlic, onion and other scents, not quite definable, fill the kitchen. My husband comes home after a long day of work, walking in from outside where the temperatures are once again sinking to below zero. “Mmmm something smells good. What’s for supper?”

“Potato soup,” I call out, checking a chunk of potato to see if it’s soft yet.

He utters a happy moan that lets me know this is just what his hunger is craving.

There is something about making soup that speaks to my heart. It’s more than the convergence of ingredients to provide sustenance. It’s about the basics of provision, comfort, economy, and health.

When I was little, one of my favorite folk stories was the one about stone soup. It begins with two strange men entering a village, hungry and asking for food. The town is poor and has nothing to offer them, so the two men set out to make soup using their magic stone. Curiosity soon drives the villagers to watch. The strangers slyly suggest just a few extra ingredients might really make the soup delicious. One by one, the townsfolk remember a few carrots, onions, or potatoes they just happen to have tucked in cupboard. Finally, a delicious and satisfying soup emerges, able to feed the whole town, and the legend of the magic stone is born. The moral of the story, of course, is cooperation in a time of scarcity can work for the common good.

In times when my own economics are lean and the cupboards are bare, I think of that magic stone and can almost always come up with enough of "this and that" to create a hearty meal. A can of tomatoes here, a couple partial bags of frozen peas or corn there, left over chicken, and a half a bag of whatever noodles I have in the pantry, add water or broth, and voilĂ ! Dinner! And I have the satisfaction of provision in the form of a tasty, hearty and nutritious soup.

Nobody knows the comfort value of food like a church congregation. If a church doesn't know how to throw a good potluck, I would strongly encourage you to question their spiritual validity and run. Run far away, to the nearest pie-baking, casserole-cooking congregation you can find. Truly, these kind will be God’s people. I love my church family: they are good cooks! In times of illness, death, or birth, someone can be counted on to deliver a nice pot of stew or soup. Nothing speaks comfort and health like someone’s homemade touch of love in the form of vegetables and broth, the steam touching your nostrils and calming your spirit even in the midst of personal crisis.

Soup is the perfect dining out selection too. Big city menus are especially suspect. Filled with fishy options that aren't quite cooked (seared tuna anyone?), or cream and butter laden pastas I know I will regret, or skimpy cruditĂ©s that some snooty place is trying to pass for a meal (please), I can always count on a bowl of soup to fill my stomach without making me feel stuffed and yet offer tasty satisfaction. Every small town worth its weight in diners has a place that still sells a good bowl of beef barley soup with a hunk of crusty homemade bread on the side. 

What's for your supper tonight? Small villages and towns all over know the secret to a good soup. Find a clean stone and get ready. A little kitchen magic delivering comfort, love and provision is about to happen.


Vegan Potato Soup (cooking time 30 min.)

5-6 medium sized potatoes, diced
3-4 carrots cut into thin chunks (you can use frozen corn too for variation)
½ onion finely diced
2-3 garlic cloves, minced
1 tsp of oil
½ cup-  ¾ cup almond milk (if you don’t care if its vegan, just use regular milk, or half and half)
Salt, pepper, garlic salt, onion salt, smoked paprika or other spices to your taste.

Place diced carrots and potatoes in pot and just cover with water. Slowly simmer until they are soft.  Meanwhile, lightly brown onion in oil and add to soup. Throw garlic in oil and just lightly brown—careful so it doesn’t burn. Throw it in the soup too. Sprinkle in your spices to your taste. Simmer and let your house fill with the fragrance of love. When the carrots and potatoes are soft, scoop out a couple of cups and blend in blender or food processor until smooth, toss back into soup. Let the rest of the soup stay in soft chunks—adds nice texture. Mix in the milk and stir until just heated. Enjoy! (Serves 5-6 depending on how hungry you are!)






20 comments:

  1. Oh, how well I remember the story of Stone Soup! Love your cast iron pot - I can't use cast iron on my stove, but I can surely use it in my oven. Did a lovely pineapple upsidedown cake yesterday. Tonight it's ham and cheesy, creamy potatoes. Real comfort food to go with our cold (in the 40's!) North Carolina temperatures. My chickens and dog are all basking in the sun. I'm inside thinking about other things to make for dinner...

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    1. I haven't quite figured out tonight's supper yet. Thinking it involves Tofu-- very unsoup like. Your dinner sounds yummy! Enjoy and stay warm. :)

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  2. I'm game and heading to the cupboard now to look for some handy stones. It'll sure hit the spot tonight... the temp outside is 4 degrees today!
    Thanks for the reminder to set the pot on to simmer! :)

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    1. Hi Sally-- That IS cold for your neck of the woods! Soup sounds like the perfect remedy to me.

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  3. Oh my goodness, I'm making potato soup tonight, too, and some fresh homemade bread. But, don't hail me a domestic goddess on that one, I'm a pro at the breadmaker machine.

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    1. Oh. I'm all about the bread machine. Start the dough there and finish it in the oven. I like home baked goodness but I know my limitations!

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  4. I LOVE soup! Unfortunately, Mr & Miss Picky McPickerson pare down my options. What one likes the other hates, etc.

    But that doesn't mean I don't make myself a small pot of potato soup and savor every bite..yummm...

    Wonderful writing :)

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    1. Thanks T. I love soups-- fortunately the family isn't too picky. I have made some losers though. All is forgiven if there's a biscuit or warm bread on the plate too. Enjoy your soup!

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  5. I'm with T.J. - my kids are terrible eaters. We're trying to get them to eat one or two bites of vegetables every night without spitting them out. I'd love to cook them your vegan soup recipe, but I'm thinking maybe I'll just read Stone Soup to them again for inspiration.

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    1. It's all about the baby steps isn't it? I had one kid who snacked on salad, I kid you not, and another who was slower to embrace the veggies. Ironically, this same kid who struggle with her green stuff is now trying a vegan diet. Who knew?!

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  6. Stone Soup was always one of my favorite stories. I even refer to it sometimes, but today's kids don't even know what I'm talking about. All of those folk tales made quite an impact on me. They were written back in the day when the whole village played a part in teaching life lessons. Now it seems like no one does.

    Soup - food to comfort a tired soul. Yesterday, I had "stone" soup doing what you did. A vegetable stock, tomatoes, peas, corn, cabbage, etc...leftovers from the past few nights.

    Very nice post. I like the direction you're taking with this blog, and I think many others will delight in it and in your wonderful way of writing about all the fine company that we encounter in our daily lives.

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    1. Thanks, Mike. I know you like to cook and enjoy the creation process. Maybe you can relate to those feelings of taking care of those you love through that kind of provision. Appreciate the affirmation--thanks for reading.

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  7. Coming from a long line of Country women, soup is one of my family's favorites. It warms you when you're cold and never fails to put a smile on your face.
    I've always loved the story of the Stone Soup. And I love your description of pulling things together. My kids have grown to call that one Left-Over Stew. *grin*
    Thanks for making me smile!

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    1. Some families refuse to eat left-overs. I'm fortunate that my family will let me do this (within reason, of course!)

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  8. Now I'm hungry again, and I just had dinner not so long ago.

    I am a huge soup person. And yes, I do remember the stone soup story. I've never used almond milk in a soup before...that's something I should try sometime.

    I don't have cast-iron cookware but I hear they hold heat very well.

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    1. Hi Cynthia-- I love soup too. I use it to add a creaminess to soups if I want to avoid dairy. I'm a quasi-vegan but try not to give it religious status in my diet.

      I don't have a lot of cast iron either. A big frying pan and the dutch oven pictured above, but I love that oven for soups. It's ideal.

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  9. You brought out a forgotton memory.
    When we moved to a new town and job we happened to check out a small church on a potluck sunday. It was bad. I think everyone served their worst dish. It matched the people. There was one dish (and person) that kept us there. Ironically, as the church grew so did the flavor of the food. I think we noticed the food first though.

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    1. That's a great story, Gary. Churches and potlucks-- the secret connectivity. Thanks for stopping by and commenting!

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