Saturday, March 3, 2018

Let them eat soup

Do you remember learning how Marie-Antoinette told the hungry masses to eat soup when there was no more bread?  Me, neither.  But she might as well have said that.
Onion-carrot with cream; 

It seems the French are a bit obsessed with soup.  How many times have I heard Remi encourage Juliette to finish her bowl of soup because "La soupe, ça fait grandir!" (Soup makes you grow!)  It's an actual expression, and though not totally true, soup is good for you and a way to sneak veggies in children's diets.

Then there's the ad campaign for a famous soup company that uses a play on words, saying, "On ne dîne pas, on soupe!" Translation: We don't dine, we soup (as in to eat supper, but the French word for this is souper).



Ok, maybe it's not all French but specifically my husband who is obsessed.  This is a typical conversation in my house at 7:32 pm:

Him: Is there soup?
Me: No.
Him: But it's winter...

Or this variation:

Him: Is there soup?
Me: Yes, tomato soup from a packet.
Him: (frowning) What?  But it's winter and fresh soup is better.

You get the picture.  Before you ask me why he isn't cooking himself, I will remind you he often gets home after 7:30 and if I waited on him to cook my stomach would cave in on itself.

Nonetheless, in his ideal world there would be homemade soup every day from September to March and any day the thermometer drops below 70°F.

In my ideal world we'd order Chinese and Domino's pizza more often.  And Jamie from The Outlander would deliver it.  Or Rafael from Jane the Virgin.

But like they say, when you can't beat 'em, join 'em. Occasionally.  So as it has been pretty cold this week in France, I am sharing one of my soup recipes with you.  Because you see, I actually do know how to make soup, and rather tasty ones, too.  I'd just rather be watching Netflix.

Milam's onion-carrot soup
  • In a large stainless steel pot or enamel-lined pot (like my fake Le Creuset), heat your favorite vegetable oil.  Add 3-4 diced yellow onions. Once they have gone from opaque to transparent, add about a liter (one quart) of water and lower heat.  Add a bouillon cube.  Alternatively use chicken stock instead of water and omit the bouillon cube.
  • Add 3-4 potatoes, thinly sliced, and add these to the soup.  Grate and chop 3-4 carrots and add these to the broth and onions/  Turn heat back up to medium and let cook covered for 20 minutes or until carrots and potatoes are tender.

  • Remove from heat and either use submersible mixer to mix until smooth or pour the contents into a heat-resistant blender and blend.  Serve with a dollop of cream or grated cheese.
Or scrap all that and just open a good old can of Campbell's. If it was good enough for Andy Warhol, it's good enough for me.

Discussion questions: What's your favorite soup?  Do you make it yourself or buy it? What's your favorite take-out?  Which celeb would you like to deliver it?
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2 comments:

Lindle said...

Your soup sounds delish! My favorite soups: Thai Chicken-Coconut with a scoop of rice in the bowl, split-pea with ham, good old fashioned vegetable soup, and lemon-chicken noodle. Mmmmmmm. Sometimes soup IS good! But I wouldn't want it every day! You recall, in America, when it gets cold, people start making chili.

Lindle said...

Part 2: Favorite take-out: Saw's BBQ chicken or pork, potato salad, mac & cheese, baked beans! Celebrity to deliver: Pretty much anyone with a Scottish accent!