On Soup and Other Important Topics.

As the air becomes a little crisper, soup has reinforced itself as a staple food in my life. Today in particular, as I walked around all day a sniffly Sarah Louise, staring out at grey skies, all I wanted was to collapse into a bowl of vegetables and broth. Literally. A bath tub full of soup.

Gross. I didn’t mean it. Anyways, soup is kind of what I thought of all day. Therefore, right after work, I rolled on over to the grocery store for some bomb organic produce, and threw a soup party for one in my kitchen. I am very particular about soups, so before we go any further, I am going to tell you a couple things you should know about me and soup.

SARAH’S SOUP COMMANDMENTS:

1. NO SOUP SHALL BE HOMOGENOUS.
I wouldn’t call myself a discriminator of soups, but one thing I can’t stand is when one goes through all the effort of making a broth, simmering in some delicious, vibrant vegetables, AND THEN THEY GO AND PUREE THE DICKENS OUT OF IT. I am sorry guys, but hot pureed yam mush is not soup. I would rather scald myself with veggie broth then eat something with a spoon that I could suck out of a straw. EWEWEWEWEW.

2. ALWAYS TOO MUCH YELLOW ONION AND GARLIC. AND ALWAYS FIRST.
Sweet onions and garlic have to be my favourite thing ever in soup, and I think they fit into every recipe. This may be obvious to most of you, but to make the onion and garlic really shine, it’s absolutely necessary to cook them in the large saucepan first before you even get the rest of the soup going. A couple drizzles of olive oil, and toss in your onions first. Toss in your minced garlic when the onions are translucent and caramelizing, so it doesn’t burn. This is also the time to add your favourite herbs. In the soup I made tonight, that was fresh dill and rosemary.

3. BOOZE AND SOUP GO REALLY WELL TOGETHER.
When making soup, I almost always try to deglaze my pan with wine after the onion and garlic step. For something with the richness of French Onion soup, use a red to really warm up the soup and bring everything together. For something with a clear broth or on the lighter sides of things, always a white.

These were really my only rules about soup. I am just going to tell you that the soup I made was a tasty tomato broth with rosemary, dill, and thyme. Also featured were sweet onions (caramelized of course) a whole bulb of garlic, broccoli, cauliflower, carrots, celery, red potato, MORE DILL, chives, chickpeas, and a handful of raw cashews.

And I put a bird on it.

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