12.11.2008

Cold Be Gone Soup

This is a casual soup, a real rustic affair. No peeling of potatoes or carrots. Nothing of the sort. This is a soup that just feels kind of tossed off. Just put stuff in a pot. Well, sort of. Like I said, I'm in a rut. But I am slowly getting out of it. Thanks to you. It's not that I didn't have any inspiration, goodness knows you all help me out on that front, but they are your ideas, not mine. I am getting there though. On the bright side, I am slowly starting to get rid of this disastrous cold. It left me voiceless, and stuck at home for three days! Although, what really irked me was that I felt compelled to eat only the healthiest foods, and started to get a little bored. I am still craving some ooey gooey creaminess of a delicious camembert, with a taste of Syrah on the side, but soon enough. In the meantime, I made a soup I liked so much that I even ate it back-to-back, for multiple meals. Don't get me wrong, I'm not against leftovers. I just freeze things so often, that I hardly eat anything again the next day, and certainly not three or four meals in a row. That's right, I slept through breakfast, and woke up and had more soup. Then again for dinner. And again for lunch the next day. Surely, there are soups with far more vegetables, and beans. But that wasn't the point. It was to hydrate, and feel like I was eating something with some serious flavour. Something a little substantial too, so I wasn't feeling like a baby with pablum, as well as a lot of broth to get my voice working properly again. I love chicken broth. Is there anything much more fabulous? It just seems so simple, a clear liquid, with so much potential. The possibilities are endless. Although sometimes it's just a crime to cover it up. The same goes for a tasty vegetable broth. Just keep it available to the palate to find and linger over. Nothing offensive or harsh, just delicious flavour. There was also this pasta I bought awhile back, specifically for soup. It was kind of odd, since I make a lot of soup for leftovers or to freeze, but I find that pasta explodes in soup if it sits for too long, and frozen can become messy if I don't eat it soon enough. I could keep the pasta separate, but that is a pain when you don't eat lunch at home. But in any case this ditali lisci was calling my name. Truth be known, I really wanted to have pasta, but I knew I needed soup too. I was sick after all, so this was like the best of both worlds, especially since I knew I could eat it for a couple of days, and really put my feet up. Adorable ditali lisci pasta, perfect for soup. Photobucket If there is anything else which makes a soup quite addicting, it is bacon. Bacon just makes everything else sing out with glee, as it flavours everything with a deep and smoky richness that is definitely unmistakable. The only thing that seems to help just as much is to get a rind from the trimmings of a leg of prosciutto (ask at the store), and toss a bit into the soup for added silkiness. Beans get a close second after bacon, for my favourite in soups, as I do put some kind of bean into nearly every soup I make. They are super good for you, taste great, and nothing is kinder on the pocketbook, especially when cooked from scratch. Doesn't it look like chicken soup though? Sorry, no chicken. Photobucket Cold Be Gone Soup (4 servings) 3 slices bacon, chopped 1 tbsp olive oil 2 cups chopped onion 1 cup chopped celery 1/2 cup chopped carrots 6 small potatoes, roughly chopped (1 cup) 1500 mL chicken or vegetable stock (homemade, or organic tends to have the best flavour) 3 cups water 250 g ditali lisci pasta 1 20 oz can romano beans, rinsed 2 tbsp chopped parsley salt and pepper to taste 1. In a large stock pot, sauté the bacon until golden brown on a medium-high heat. Add the olive oil, onion, and celery, and continue to sauté until the onion is translucent, and tender. Add the carrots, and sweat for maybe two minutes or more. 2. Turn the heat to high, and add the potatoes, stock, and water. Put a lid on it until it boils. Move the heat to low, but it should still be simmering, and let it cook for another 10 minutes. 3. Add the pasta, and let it cook for 15 minutes, or until the pasta is cooked to your preference. Stir in the parsley and beans. Turn off the heat and allow to sit for 2-3 minutes. Season to taste, and serve momentarily.

14 comments:

HoneyB said...

It does look delicious!!! I'm glad your getting back :)

VeggieGirl said...

LOVE the close-up shot of the pasta - so artsy! :-)

gail said...

HoneyB - thanks! And you've certainly been an inspiration - everyday! You're phenomenal!

VeggieGirl - thank you - I keep working on trying to get a variety of photos, but many of them sure don't turn out at all!

5 Star Foodie said...

Will it help for allergies too? :) The soup looks yummy with bacon.

Reeni said...

Awesome soup! I hope your on the mend and getting your mojo back!

Laurie said...

I love rustic soups! This looks wonderful.. :)

Erik said...

I totally agree with your comments about bacon and beans being so versatile in soups; if you include lentils and split peas in the beans category, then I bet I have at least one of these in nearly any soup I make.
However, I have to say that onion would be my most used ingredient in soup. (Okay, maybe salt; but salt is not an ingredient, it's a seasoning.)

Jillian said...

Hey Gail! This comes at the perfect time...I am coming down with a horrible cold, and this looks so appetizing!! May even make it tonight. Thanks!

Jillian said...

We made the soup tonight, and we loved it! Dave, not typically a soup eater, is currently having seconds. We used a pasta we had on hand--mini-farfalle. The bacon really made the soup. Thanks for the recipe!

gail said...

Great! Glad you like it!

Linda said...

I love the pasta photo!

Your recipe looks simple and delicious--I've bookmarked it to give it a try.

jennifaye said...

sounds like a great recipe. :) will try this at home. i'm so craving soup right now. (hey, you have really nice food pics. )

Angela M. said...

There's nothing better than soup. This one looks like a winner. Will try it out on a cold day =)

Keith said...

Super Yummy!

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