Posts tagged ‘soup’

November 2, 2011

Collards in Broth

As you may have already gathered from its rather humdrum, self-explanatory title, this post is not about sexy food. It is not about the kind of food that you ooh and ahh over; the kind of food that you present with garnish and flourish. This is not the kind of food you rave about to your friends and take home to meet the parents.

No, my friend: “collards in both” is just what it sounds like. It won’t surprise you, leap out and bite you, or take you for a wild ride. It’s plain-old comfy food: light, simple, and nourishing; soothing to the stomach and the soul.

(If you’re in the mood for some sexy collards, though, definitely try this. I sure am, the next batch of collards I get my hands on!)

So I’ve been feeling a little sad lately. Either as a result of this, or simply because misery loves company, my stomach has been equally unhappy; moody and fussy like an over-tired two-year-old who simply refuses to keep down his vegetables. Toast and tea and clear soup are just about all I can stomach these days… literally… also just about all I can afford.

That said, I also hate waste… and felt compelled to adopt a large bunch of lonely collard greens that remained at the end of a long chilly afternoon outside at the farmstand.

Take a glum girl, chilled to the bones, with a big bunch of collards in hand and a craving for chicken soup and voila: collards in broth.

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October 26, 2011

Cumin Curried Pumpkin Soup

Hello, my name is Lauren, and I am a winter squash addict.

It started as a child with pumpkin pie and pumpkin bread, eventually progressing from all things sweet (muffins, pancakes, baked with butter and sugar) to all things savory (curries, chilies, soups and stews) to, um, all things. Just, all of them. Give me winter squash in everything.

Why am I telling you this? Because at the farmer’s market last Saturday I stumbled upon a most wonderful vendor: a farm that offers (miraculously, despite Irene-related damage) ten or fifteen different varieties of squash! And I’m not just talking your standard acorn and butternut — there were squash I’d never seen before, and I was mesmerized.

The best part is that while some of them were compellingly, dangerously huge (as some squash are wont to be), many of them — even those varieties that tend to fall into the first category — were of a managable size, some no bigger than a coconut. Tiny squash! What could be more compelling than that?? Not only are they, ahem, totally adorable, BUT you can try lots of different kinds without winding up buried in an overwhelming poundage of squash.

Having recently gained a new appreciation for taking everything in moderation, I promised myself two small squashes, and no more.

(You already see where this is going.)

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November 22, 2010

Spiced Carrot Soup with Cumin and Honey

Golly, it’s been a while, huh?

A very long while… like, an inexcusably long while.

*Ducks head in shame*

Okay okay, I know! I get it. Please stop yelling at me. It’s just, despite its inexcusability, there are, um, excuses.

Like, I was without internet for a month in October! Yup — true story. First there was a week of testy internet service, followed by a week of no service at all, which in turn led to a few lengthy (and largely ineffectual) conversations with Time Warner’s Customer Service department. After coming to the realization that it was time for a new modem, I finally got one… only to give it back a week later because, well, (and here comes excuse #2) I moved!

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