On a recent Sunday, I was in my pantry trying to find baking powder. If you know me, you know I’m not a baker. Soup, yes! Baked goods, not so much. So I have a little bin at the top of my cupboard where I keep less-used things that I have to get on a step stool to reach. I stretched up, got down my little box, pulled out the baking powder… and noticed the expiration date. Embarrassing!
I started going through everything in my cupboard and putting things on the kitchen table. Oh my gosh! I had forgotten about all this stuff. Here’s what I realized: My cooking patterns have changed.
Maybe kids go off to college… maybe you stop entertaining so much, or you start entertaining a lot more! When I’m recipe developing, I explore a dazzling number of ingredients that I certainly don’t need when I’m not. Things change in our lives and in how we cook. We’re always shifting.
You may not be surprised to learn that when I’m thinking about food to have on hand for the holidays, I’m thinking soup!
This is the time when you’re entertaining both formally and (more often than not) informally. Your kids are home from college, and their friends drop by. Your favorite Aunt just arrived hungry from Cincinnati. The family is suddenly hungry, and a quick, comforting impromptu meal is in order. Soup!
Even when you’re having neighbors over for a holiday meal, instead of always thinking you’ve got to make a big deal, soup and salad with brownies for dessert can be a friendly, even fabulous menu! If you’re doing a buffet or potluck, blended soups in 5-ounce shot glasses can make a very pretty, tasty and unexpectedly warm treat for your table.
It’s such a busy time of year—who needs to make things more complicated?
Here are some of my easy, pretty star-quality favorites for the holidays, from my popular Clean Soups. Make a big pot, serve warm and freeze some to have on hand for those impromptu gatherings.
We think of seasons: Fall. Winter. Spring. Summer… but it’s really more like transition to spring, late spring… summer… then late summer. Memorial Day feels like the pivot point, marking the start of summer; but you really never know what transition times will bring. Right now in the Bay Area, we’re having unseasonably cool temperatures and rain is predicted. For us, that’s like a blizzard coming! It’s a big deal. We may have harbingers of summer, but we’re not quite there yet.
Food-wise, I’m thinking spring soups, when you want something that whispers of late spring, honors the gorgeous spring harvest, and that’s bright and refreshing! Fresh pea soup… carrots… fennel… asparagus…cream of celery. Easy to put together, with the fresh, tender spring veggies.
My favorite season is coming up, and that’s soup season! My neighbor and Soup Sister Julie Burford and all the folks on the block are getting revved up, and I can already see the steam coming out of the kitchens. The first stage of soup making is broth making, so we’re all busy making Magic Mineral Broth (see below) and bone broths and freezing them in quart jars, ready to incorporate them into big colorful vats of nourishing, comforting, savory soups!
I celebrate the beginning of the season of soup.
I feel like the happy soup chef in Maurice Sendak’s Chicken Soup with Rice (here in a video with Carole King singing the verses, so adorable).