Soup Night Read Free Page B

makes tangible the many meanings of “community.” Read Martha Bayne’s eloquent note about the “community-built nature of soup” ( page 140 ).

Set Up a Soup Pantry
    I’m guessing that you already have on hand many of the staples — such as onions, garlic, and olive oil — for making soup on the spur of the moment. Check over this list for ingredients you might not have thought of:
Canned beans of all kinds (and see page 27 for the alternative: dried beans)
Lentils
Quinoa, bulgur wheat, and other filling grains
Canned tomatoes: diced, whole, stewed, with chiles, with basil and garlic, etc.
Cream-style corn (if you’re worried about dairy products, it doesn’t contain actual cream)
Dried pastas in small shapes: orzo, shells, elbows, radiatore, penne, rotini, alphabet
Pesto in a jar or tube (refrigerate after opening)
Good-quality bouillon (I am very fond of a product called Better Than Bouillon. It’s a paste that comes in a jar, highly concentrated, and lasts forever. And what I especially like is that the first ingredient on the label is what you would want to see listed first: chicken, beef, vegetables, turkey, etc. — not salt! Refrigerate after opening.)
Canned broth: chicken, beef, vegetable; search out reduced-sodium varieties
Roasted peppers in a jar
Bacon bits
Canned tuna, clams, crabmeat
Canned green chiles
Sun-dried tomatoes
Tomato spread intended for bruschetta (adds a strong tomato punch to soup; refrigerate after opening)
Tapenade in a jar (refrigerate after opening)
    In addition to the pantry, look to your fridge. Several staples that need refrigeration will help you make a delicious impromptu soup. Here are a few I try always to keep on hand:
Nonfat sour cream. It’s real sour cream, but made from nonfat milk, so it’s lower in calories. One big spoonful stirred in at the end adds amazing creaminess. One small container lasts a long time, even opened.
Fresh lemons. A splash of lemon juice brightens the flavor of many foods, and almost all soups benefit from a squeeze. I keep bottled lemon juice on hand for emergencies, but frankly it’s a very poor second best.
Fresh limes. For many things, I like lime juice even better than lemon. It has that lovely citrus sparkle but with a slight undertone of sweetness. Wonderful in fruit soups, for instance.
Cheese. Any type of hard cheese, grated right on top of the soup in the bowl, adds immensely to the flavor. I especially like Parmesan, but many others work equally well.
    And of course we haven’t said anything about herbs and spices. But that’s another book, and I’m sure you have a good selection in your cupboards, ready to explore.
Shortcuts
    People who like to make soup tend to be especially ingenious and resourceful. Here are a few shortcuts, to go with the ones you no doubt have already discovered:
Bread cubes intended for stuffing can be croutons in a pinch.
Baking mix (like Bisquick) makes dumplings in a jiffy.
The salad bar in your supermarket is a good place to find vegetables ready to go.
Rotisserie chicken from the supermarket — not only for the meat but also a source for stock.
Frozen hash browns can take the place of russet potatoes, eliminating the peel/dice/shred steps.
Making and Freezing Stock
    True to the improvisational nature of soup, the stock that serves as its liquid basis is very much a product of a cook’s ingenuity and thriftiness, more than it is of a specific recipe. I know that will seem heretical to some serious chefs, those folks who purchase veal bones just for stock, for instance. Instead, let’s talk about what you can easily and realistically do.
    When you work with fresh vegetables, save the trimmings. Carrot scrapings, potato peels, the leafy tops of celery, the stalks of broccoli, leek tops (leaves), onion peels — all that stuff. Toss them around in a bowl with a small amount of olive oil and roast in a 4000F oven for about 10 minutes. Run the whole thing through your blender with a little water, strain,