READIN

🦋 Signing off (and soup!)

Off for the winter break -- I'll be visiting the Painter of Blue in a far warmer clime than my own, for a week. So no blog activity for a few days -- I'm trying to stay off the computer while down there and work on writing a piece about Museum of Innocence and Snow. I haven't been particularly active on weekdays anyway for a while, so there won't be that much difference; but this gives me an opportunity to share a soup recipe that I cooked for Ellen and myself tonight.

We've been in a pattern lately of cooking a large pot of soup on the weekends and then keeping it in the fridge for a couple of days and warming up leftovers for lunches and dinners... Clearly that is no good today, when we're going away. So here is a soup that serves two people without being too little or too much -- I'm pretty happy about having reckoned the quantities accurately. It is a lovely cold-weather soup, and vegetarian if you do not use chicken stock; adapted pretty freely from a larger recipe in Barbara Kafka's Soup: a Way of Life.

Pasta Fajul for 2

• 1 small yellow onion diced
• 2 ribs celery diced
• ½ cup canned tomato purée
• 1 tsp. tomato paste
• 1 can white beans, drained and rinsed
• 2 c. vegetable or chicken stock
• 2 small carrots, cut into chunks
• a handful of pasta -- penne or ziti is good, or whatever you like.
• ¼ c. parsley chopped fine
• 2 cloves garlic chopped fine

In a medium skillet, sauté onion and celery for a few minutes with a sprinkle of salt. Add tomatoes and tomato paste; cook over low heat, stirring occasionally, for about 15 min.

In a saucepan, bring stock, beans, carrots and tomato mixture to a slow boil. Mix in pasta and cook until noodles are soft, about 10 minutes. You need to stir it every minute or two, so the bottom does not scorch. Add parsley and garlic, cook a minute longer and serve.

See you after Christmas! I am planning out my reading list post for the end of 2009.

posted evening of Sunday, December 20th, 2009
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garlic at the end ?

innerestin

posted morning of December 24th, 2009 by cleek

Hi Jeremy! Just came to wish you a nice Christmas! Enjoy yourself! Receive my best wishes! Ozzie

posted evening of December 25th, 2009 by Oswaldo Aiffil

Thanks Oswaldo, ¡Feliz navidad!

garlic at the end ?

Yeah I thought it was strange when I read the recipe but the more I thought about it it made more sense. You chop the garlic fine so the raw garlic taste goes away very quick, as soon as you put it in the soup, and you end up with a nice garlic flavour on top of the soup instead of cooked into the center of it.

posted evening of December 25th, 2009 by Jeremy

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