How to Save a Soup

How to Save a Soup

How to Save a Soup Because I am a slightly obsessive person, once I discovered Julie Powell’s amazing blog, the Julie/Julia project, I went back and read the entire thing (thank goodness she only started in August, but on the other hand, the writing is so terrific, that I wish there had been more). As I was driving back from Bozeman with a carload of groceries and organic meat (more about that later) I became fixated on the memory of a garlic potato soup with saffron she described on November 20 and decided I had to make it. I have this great Mexican bean pot that I make soup in, so I went to town. I did the part about boiling the herbs and garlic and smashing it all through the sieve. Then I added potatoes and saffron and began to cook it down. The only problem was I clearly hadn’t added enough potatoes, and so, because I was addled from the Bozeman Experience (really! I moved here to get away from obnoxious yuppies. Why then do I even bother with the food co-op. And if you’re the smug woman who was glaring at me as you used your recycled bread bags for your vegetables, while I, heathen that I am actually used the plastic baggies provided by the co-op, well, you are not a part of the solution), anyway, since I was rattled by shopping, and having a small blood sugar issue, I decided that rather than adding more potatoes to the soup, I’d boil it down. After an hour of the soup not reducing much, I gave up, put it up in quart mason jars, and had a sandwich.

So, this morning, I had these two quarts of pale yellow, watery potato soup to deal with, and at some point it came to me. Curry! Curried potato garlic soup. I chopped up carrot, some celery, some more onion and some ginger and started sauteing. Then I added curry powder, a couple of cloves, some coriander, some cumin, and a hefty dash of red pepper flakes. Meanwhile, I peeled and chopped one more potato, and drained a can of tomatoes in the sink. I had a vision of a smooth yellow soup with red chunks of tomato floating in it and a garnish of green onion. After the vegetables sauteed for a while, I added the jar of not-quite-soup and the potato and simmered it for about twenty minutes. Then I got out my Cuisinart wand. Like Julie, I too am absolutely in love with the “boat motor” as Emeril has been wont to call it. I fished out the cloves, but decided to leave the ginger in and see what happened. I pureed. It was lovely. I added the drained tomatoes and decided they looked odd, so I cooked them down for about ten minutes, then pureed again. I now had a soup that was a lovely orangey red color, that was redolent of spices and deeply layered. It was perfect. I ladeled some into a bowl, garnished with green onion and a dollop of Straus Family Creamery whole fat yogurt (which is amazing wonderful stuff). It looked like something out of Martha Stewart it was so beautiful. It tasted great. And I have a whole jar of it in the fridge still to eat for lunch all week (I work at home so things I can microwave are good). It’s what I love about soup; soup can always be fixed…

Comments are closed.
%d bloggers like this: