An Ode to Soup
A love letter to my soup maker, debating 'the death of the chef' and a recipe for sauerkraut soup
I’ve heard this rumour that you can write about whatever you want on substack, it is a free place to muse over whichever whimsical idea you may have in your head.
I’m willing to test this theory with an ode to soup… or more specifically, my soup maker which makes soup making a dream.
My friend once referred to soup makers as the 'death of the chef’ but I would like to disagree. I think of mine as a trusty sidekick ~ a way to play with flavour combinations and add nourishment to the days when I have a lot of work on.
I know the high temperature the vegetables are boiled at will mean there won’t be as much nutrients in the finished soup than if they were cooked low and slow. But it is has been a lovely comforting game changer to have bubbling away when things are busy.
What I love most about my soup maker is the experimental aspect of it. I feel like a soup scientist throwing in different vegetables, herbs and spices until I feel it will make the the perfect health-giving potion.
This morning I added 1 small roughly chopped butternut squash, 4 garlic cloves, 1 tsp of all spice, thumb sized piece of ginger, 1 tsp turmeric, 1 tsp coriander seeds, a couple of spring onions and ladles of vegetable broth that was brewing in the slow cooker (another piece of kitchen I seem to be having a love affair with). Then, I pressed start and went about my day (with a really satisfying feeling) knowing I was looking after my future hungry self.
Last week I played with sweet potato, carrot, spinach and nutmeg. Who knows what it will be next, I just go through my fridge and see what needs using up and chuck it all in together. I don’t think I have made one that I don’t like yet. Actually…maybe one. I think the key might be to keep it simple and to use no more than three vegetables at a time.
From becoming a bit soup obsessed, I now believe there is a trick to master the art of soup. You need a big root vegetable for substance (like a potato or butternut squash), something a little bit sweet (such as a carrot or onion) and lots of complimentary herbs and spices.
Homemade stock is always a nice nutritious addition and coconut milk can be delicious too.
If the soup turns out too thin I’ll mix in a tin of beans from the cupboard to thicken it up ~ cannellini or butter beans are always seem to be a good choice and add a creaminess, as well as protein. If the soup becomes too thick I’ll add some more stock and blend it again.
These days I can’t make a soup without adding a handful of toppings and the toppings can be a whole other experiment in itself: pumpkin seeds, sunflower seeds, fresh or dried herbs, a sprinkle of nutritional yeast or dulse flakes, a drizzle of extra virgin olive oil, a spoonful of kefir, a squeeze of lemon.
Poached or boiled eggs always make it a soup feel a little bit decadent.
Encouraged by the Hemsley & Hemsley sisters, I tried salad on top of soup which I was dubious about at first but I now celebrate: handfuls of rocket, romaine leaves and shaved fennel have all been tried and tested with successful results.
The contrast of the hot liquid and cold crunchy leaf is surprisingly satisfying and a great way to add salad to a meal during winter.
My trusty soup making sidekick also makes throwing a dinner party with several courses surprisingly easy ~ soup to start. Chuck all the ingredients in while you prep the main and there you go - everyone has a warm healthy starter to tuck into before the second course.
I didn’t set out to buy a soup maker ~ it came as part of my blender. What I was looking for was a good glass blender (in a bid to avoid the chemicals from plastic) and to be able to make super smooth smoothies with lots of vegetables.
I found it on facebook marketplace ~ a restaurant no longer needed it. I drove 40 minutes to pick it up and seat-belted it into the passenger seat next to me for the journey home. It was a lot bigger than I was expecting and honestly thought I’d probably resell it as I didn’t have the space after all.
After a play on the kitchen counter I realised what I had accidently bought was the perfect smoothie maker and more; a cooking companion, a tool to make the busy days easier and a helping hand when hosting. The space it takes up on the counter is worth it and and the fun mixing up different combinations of ingredients has brought out an experimental side ~ it has encouraged more of a playful chef rather than the death of one.
~
What are you thoughts on soup makers?
Do you have a favourite soup to make in the winter months?
To celebrate the art of soup making and fermentation, here is a Sauerkraut Soup recipe from the 1930’s classic Joy of Cooking by Irma S. Rombauer:
A Recipe for Sauerkraut Soup:
Makes about 7 cups
Saute until golden brown:
1/2 cup chopped onion
In:
3 tablespoons bacon fat
Add:
1/2 clove minced garlic
1/2 lb. lean pork
Cover and cook over low heat for about 20 minutes.
Add:
1lb. chopped sauerkraut
6 cups stock
Cook until soft, about 45 minutes.
Melt:
1 1/2 tablespoons butter
Stir in:
1 1/2 tablespoons flour
Stir in slowly a little of the hot soup, blend and return the mixture to kettle.
Add:
(1 teaspoon sugar)
Correct the seasoning
Garnish with:
Diced salami or ham
I hope you enjoy,
Fleur x