Ina Garten was quoted as saying, “Griled cheese and tomato soup is the ultimate comfort food.” It’s true, isn’t it? As the winter winds howl outside, it’s hard to find something easier to feed your family than some tomato soup in which to dip your grilled cheese sandwich. It’s hard for me to eat grilled cheese without tomato soup or the other way around.
No matter what your favorite type of soup, this is a great time of year to sample many different kinds. Making a big batch of chili and allowing it to simmer all day in the slow cooker builds the mood for the evening meal. Chili is such a wonderful meal because there are so many different ways to make it. My mom gave me her recipe when I left home; I always laughed because it said to add 1-4 teaspoons of chili powder. That’s quite a difference! I lean more toward the larger end.
Some people prefer spicy chili, others like a sweeter taste. Some add jalepeno peppers and others use brown sugar. People add beer to their chili or every form of tomato product imaginable. I’ve gone to using a low sodium chili bean in mine; you really can’t tell the difference.
Marge Kennedy said, “Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” This really hit home when I read it. There are many types of soup that I follow a recipe but don’t really measure some of the ingredients. That chili powder? I’ve never used a teaspoon to measure it, so each batch I make is slightly different. Sometimes I use tomato paste, and other times I leave it out.
And our families appreciate a good soup, don’t they? Coming to the table to eat a hearty stew or a potato and ham soup made with leftover meat from a previous meal never seems like you’re having leftovers. Maybe you like a California medley or a vegetable beef, one that feels like a combination of fork and spoon is necessary to finish the bowl.
Going out to eat? You might be offered soup with your entrée. It would seem likely that you might lean toward the salad in the warmer months and soup when it’s cold, but I like to ask about the soup. If it’s something I don’t often have, like a clam chowder or a beer cheese soup, I might have to go with that, even if it’s 90 degrees outside!
I’ve been to family potlucks where everyone brings a soup. This is one of the most outstanding set-ups for a family function that I can imagine! It was at one of these that I was introduced to sauerkraut soup, an instant favorite. Hard to believe I had never had that type of soup growing up in New Ulm!
Most people add some soda crackers into their soup, but buttered bread is often just as good or better. A nice loaf of Italian bread goes well with soup, but just a regular loaf, especially if it’s homemade, is good to dip or just enjoy on the side.
And when you’re sick? Mom always said she’d whip up some chicken noodle soup. Whether it’s Campbell’s or a homemade blend, something about those noodles and those tiny chunks of chicken helped your head or throat or whatever feel better. Not every soup works that way, but chicken noodle is the way to go when you’re under the weather.
What’s better after a big bowl (or two) of soup than a slice of pie? The type of soup you have might help you choose what type of pie you want. Or maybe you don’t really care as long as you get a piece of sweet dessert after a piping hot bowl of deliciousness. A fruit pie or a meringue might not matter, and you might not even want to switch from the spoon to the fork; just dig in!
Bennett Cerf said, “Good manners: The noise you don’t make when you’re eating soup.” So true, isn’t it? It’s hard to eat a bowl of soup without making a mess or slurping a bit. You hate to leave that last bit of broth on the bottom of the bowl, so feel free to pick up the bowl and drink it down. Of course, your spouse might frown on that when you’re out in public, but you’d hate to be wasteful!
And all of that leads to this startling truth: This week’s column is not only a look at the wonders of soup, but also geared to get you ready for the annual NRHEG Band Soup and Pie Supper! It will be Saturday, February 3, from 4-7 in the NRHEG High School Commons. Tickets are $6 in advance from band members or $7 at the door. All the proceeds help fund the expenses of the band, especially during marching season. A good time will be had by all!
Plus, both boys’ and girls’ basketball teams have games at home that night against Fairmont. The lower level games start at 2 with varisty girls at 5 and varsity boys at 7. Hopefully, you can find time to get something to eat between watching some good hoops action!
Word of the Week: This week’s word is floccinaucinihilipilification, which means estimating as worthless, as in, “The family never thought of supper with soup as floccinaucinihilipilification since it was time well spent.” Impress your friends and confuse your enemies!