It seems that we have been obsessed with soup lately. Possibly because the weather has been cold and foggy and everyone feels cooped up. The snow has fallen in one form or another nearly everyday. Today the snow had a slippery soap flake quality and when the temperature fell to -12 or so it glinted in the street lights like diamonds and when the sun came up and it was still chilly the snow glinted.
Okay I am searching for something nice to say about Calgary winter.
The nicest thing I can think of is that spring is close. We could be seeing a change in April. Shelley's baby is due in mid April and it will be the harbinger of spring.
I have made the ubiquitous chicken and turkey soup and vegetable soups and creamed pepper and onion soups and I have experimented with nearly every combination of onion soup.
Ginger loves them all even the onion ones. It doesn't entirely agree with her but soup to my dog is like crack to an addict. She cannot help herself. She lay down in front of the stove on Saturday and waited for the soup to cook. She didn't for a moment forget what her mission was, she keep vigiliant. When I dished up a bowl for her there was a mad scratching and sliding of toenails on the floor as she tried to get up, being a 13 year old shepherd cross has challenges. She is still able to run when she needs to and to appreciate smells in the air. Especially soup.
It is flattering I suppose to have two such devoted fans. Kat of course is the biggest fan and she came up with the word thoup which she uses to order her meal. It is quite gratifying to see her wolf it down. What would the kid world think if they knew one of theirs was willingly eating vegetables!
The soup I made when Kat was visiting is now officially named Kat Thoup. At her house her mother's version is called Wendy Thoup
here is Ginger's Thoup
Ginger's Soup
1 large onion diced
1 bunch of celery chopped
4 cups of shredded green cabbage
1 green pepper chopped
10 or so sliced mushrooms
3 or 4 big fat carrots in coins or chopped
3-5 fat green onions (yes, more onions) chopped
parsley 3 T dried
2 - 28 oz cans of diced tomatos
1 quart of chicken broth
1 can 14 oz of beef boullion or a couple of cubes of OXO
1 can of either 14 or 28 oz of tomato juice or water
1/2 tsp garlic powder
salt and pepper
Squeeze 1/2 lemon into the soup and stir.
Garnish with the grated rind of a lemon
Saute the chopped vegetables in 3 oz olive oil. Stir until they are brown and caramelized then add the other ingredients and simmer for an hour or so until the flavours have integrated. This makes a lot of soup and you can keep it in the fridge for a week. Freeze if necessary...although you will probably get to the bottom of the pot quickly.
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