Mug It

There are some words that seem to have an almost universal soothing effect when stated aloud. One such word is "soup". This word is particularly powerful when the weather is cold and blustery or when the sun has been AWOL for days on end.

Soup imagery is highly dependent on the image maker. My dictionary friend, Merriam W., defines soup as "a liquid food especially with a meat, fish or vegetable stock as a base and often containing pieces of solid food." I love Merriam but I have to admit that particular definition is rather unappetizing. Fortunately, most of us are not required to spout off a definition for soup. Rather, we can serve and enjoy soups of our own choosing. And as long as there is a liquid base and some floaties, it is classified as soup.

As I write this post, I have a pot of one of my favorite soups simmering on the stove, chicken noodle. The liquid stock is being infused with chicken thighs, celery, onion, carrots, peppercorns, garlic, salt and one bay leaf for good measure. Carrots from our garden will be chopped and added as well as onions and celery and of course, wide egg noodles. Seasonings will include herbes de Provence, thyme, sage, salt and pepper. A generous amount of chopped parsley harvested from the plant we moved from the outdoors to a cozy spot by the patio door will be added just before serving. A steaming bowl of chicken noodle soup is like a favorite blanket that calms the nerves. More, please.

My husband's favorite soup is vegetable beef. Before he takes the first slurp, he always lets out a sigh and says, "I never get tired of soup and this one is the best." To be honest, he is a fan of most soups and I don't think he has one true favorite. My soup rotation includes curried red lentil and coconut milk soup, creamy broccoli cheese soup, hearty black bean and rice soup, shrimp and potato chowder, and wild rice mushroom soup. Missing from this list is classic tomato soup. I prefer making it from garden fresh tomatoes. Other tomato dishes seem to take over when it is peak tomato season so the soup doesn't get made.

A good soup only needs an additional handful of crispy saltines or slices of hearty bread. Sandwiches can add a little heft to the meal as well. Grilled cheese is always a favorite or a selection of sliced meats and cheeses. I personally believe the world would be a better place with more soup and a ready supply of cheese.

I hope your mug is filled with good soup, especially if the jaws of winter are continuing to grip you in dreariness. We are supposed to get above zero degrees next week so we are ready to celebrate a heat wave in the upper plains. Cheers!

Here is my recipe for curried red lentil soup. Enjoy a little lentil action on a cold day!

Curried Red Lentil Soup (pictured above)

Saute the following in 2 Tbs. oil for approximately 5 minutes:

1 c. chopped onions

1 Tbs. minced fresh ginger

1 Tbs. minced garlic

1 Tbs. curry powder (more or less to taste)

2 tsp. ground turmeric

1 tsp. ground coriander

1/2 tsp. red pepper flakes (opt.)

Add:

5-6 cups broth (vegetable or chicken)

1 c. red lentils

Simmer until lentils are tender, approximately 20 minutes

Stir in:

1 can coconut milk (14 oz.)

5 oz. chopped fresh spinach

1 Tbs. fresh lime or lemon juice

Salt to taste

Cook until spinach is wilted and soup is heated through.

Serve with chopped scallions and chopped peanuts, if desired.

Notes:

*Use unsweetened coconut milk, not the sweetened kind.

*If you like more heat, garnish with a bit of sambal oelek or chopped jalepeno peppers.

*Chopped, cooked chicken can be added for additional heartiness.

*Curry powder is like chili powder, it has many variations. I use sweet curry powder from Spice House but there are many good blends in the grocery stores.

*Frozen chopped spinach (well drained) can be used instead of fresh spinach.

*I like Aleppo pepper instead of red pepper flakes for this recipe.