Some of you I have known for a long time, some of you only recently, but all of you know that I spend much of my time as a soup lady now. In fact, it is nothing short of my job title at this point. My second soup cookbook, aptly titled SECONDS, launched a few days ago. And because I am both shameless and obsessed when it comes to both my new book as well as my soup lady life in general, I wanted to dedicate this space this month to my tricks for rounding out a bowl of soup and turning it into a memorable meal. (National Homemade Soup Day is on Sunday, by the way, that I celebrated two years ago with this soup post recipe roundup.)
For every soup recipe of mine – of which there are now over 160, effectively, in two volumes—I consider what else can be added to the bowl or served alongside it to serve for dinner. Adding meat to my vegan recipes is the obvious solution for many and can be done in a variety of ways depending on the soup: ground (beef, bison or turkey for a chili perhaps, or a bulk sausage) or diced cured (ham or bacon are the usual contenders) proteins are the ones that spring first to mind but not the only. Follow this recipe (or this one-pot meal I love) to break down a spatchcocked chicken, then roast it and save half the meat to shred and stir in; make meatballs (these merguez, chicken, classic Italian, or even these canederli made only from bread would do the trick); or go big and make a slow cooker (or Instant Pot, for that matter) full of chicken to freeze in soup-pot portions. I’ve topped my Toasty Fennel and Tomato soup from my new book – not quite like this fennel and tomato soup I made here, but it would work too – with delicious tinned sardines and a drizzle of my best olive oil to the delight of my whole family (a proud soup lady mom moment if there ever was one). Go wild – I always add any leftover cooked veggies in my fridge, greens that may be wilting a bit, or tuck at the bottom of the bowl a hunk of stale bread.
Then, of course, there are the things to serve alongside this soup that is deliciously yours: all manner of bread and salad. My Skillet Supper Bread remains a go-to ever since I came up with it; this classic New England anadama bread (not gluten-free) has been a longtime favorite of mine and inspired the only bread recipe, a gluten-free anadama loaf, included in SECONDS. And you can’t go wrong with cornbread, biscuits (gluten-free sweet potato or over-the-top bacon, cheddar and scallion, a glutton’s holy trinity), or these homemade yeast rolls. For salads, I tend to keep it simple (and often scattered over my soup bowl) like dressed arugula or baby kale in a tangy vinaigrette with maybe some toasted almonds tossed in, but you don’t have to: any of these slaws – creamy, herbed or my family’s favorite-- would be stellar to brighten a hearty chili; this tzatziki would be lovely on one of my Greek soups; and this hummus, served warmed, would be delicious alongside or on top of one of my Middle Eastern soups, too.
Whatever bowl of soup we’re talking about here – homemade or your very favorite brought home from the store – you have so many ways to make it your own. (I didn’t do yet another soup recipe roundup here because I devoted October’s newsletter to soup as well and didn’t want to belabor the subject.) I want to share what feels in my body and in my life like nothing less than powerful, life-affirming love.
I am so grateful to find you here every month, I really am. This is the part where I ask for your support, since writing about food – especially soup, I guess! – is how I make a living. I have written books you can buy that I mention every month, but what would warm my heart like nothing else (even more than soup) would be for you to buy a copy of my newest book, the one that launched a few days ago. I made it with talented artist friends here in Seattle and printed it here in Seattle; it is available for sale and nationwide shipping at my local cookbook store.
I am wildly proud of this book in all the ways possible, and especially the fact that your buying it would directly help lovely individuals to make a living here in my town. It is my earnest love letter – think a Valentine but speaking in a true love’s tongue – to soup and my community. (Pssst, that includes you.) Sending sloppy soup love to all and see you here again next month! Paid subscribers, hang back for a soup dinner game changing recipe…
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