When I’m feeling under the weather, as I am at the moment, I want soup. I have dreams of my friend Jill’s chicken soup with dilled matzoh balls, but there’s a little problem. Jill now lives in Maine. When you’re sick, do you really want to spend whatever energy you have making homemade chicken broth and matzoh balls? Especially not when you’ve never made a matzoh ball in your life. So, last night I went for a good alternative. Gold Post’s vegetable soup and grilled cheese. Not exactly a complexly flavored soup masterpiece, but its spicy tomato broth with rustic potatoes, carrots, celery, and okra is not too shabby. It’s available on Tuesdays and Thursdays. Mondays, Wednesdays, and Fridays are Gumbo days. Either way, you can’t go wrong.
What do you like to eat when you’re ailing?
It’s not exactly soup weather yet, but if you’re feeling up to making your own soup, here is a favorite of mine adapted from my friend Jeanne’s recipe:
Potage Bonne Femme
(Good Wife Soup)
1 1/2 cups each of leeks, onions, potatoes, and carrot cut into 1 inch pieces.
Broth (chicken or vegetable) to cover–about 4 cups
2 T Butter
1 T fresh thyme (or 1/2 t dried)
salt and pepper to taste
Saute vegetables in butter on high heat until slightly browned in a heavy bottomed stock pot. Add salt, pepper, and thyme. Cover with broth and simmer for 30-45 minutes. Puree with a hand blender or food processor until mostly smooth. (If you use a food processor, please cool the soup a bit first. Hot liquids and whirling gizmos don’t mix well.) Enjoy with crusty bread for dipping.
Added note: If you’ve never worked with leeks before, you should know that you need to wash them very well. Sand and dirt love to hide in their many layers. One way to do that is to chop them first and then wash. If you do this, make sure you let them drain well to dry.