Wherever you stand on the cold soup spectrum—do you think they’re silly and have no reason to exist? Or do you just think we ought to call them smoothies, rather than soup? Didn’t we discuss this last year?—today’s recipe is one I was excited about well before I found time to make it. I wanted a simple edamame soup that would provide a good base for some fun garnishes. It turned out to be rich and hearty whether you serve it hot or cold, and easy and cheap, too.
Tag Archives: Soup
I just had a long holiday vacation where I visited friends and family in Reno, San Francisco, and South Lake Tahoe, and when I arrived home last night, it seemed ever clear that 2012 is going to be spelled b-u-d-g-e-t. This soup—which ought to get me through a couple meals—is one of the first things I made.
Last weekend the Eatizens dinner party took place. I tipped my bed up against the wall of my studio apartment, pushed my bookshelves, sofa, and coffee table out of the way, and nine of us gathered around my new (collapsible!) banquet table and a whole smattering of borrowed silverware, plates, and glasses to eat some veggie grub. Everything I served was from Vegetarian Entrees that Won’t Leave You Hungry, which of course was the purpose of the dinner. But in my excitement to get the whole thing going, I didn’t think much about the menu, not until the date drew close. And did you know? Organizing a dinner-party-worthy menu around a book focused entirely on entrees was a bit of a challenge. Vegetarian Entrees is all about variety and heartiness—those two things were at the tip of my brain as I wrote the book—and with a dinner party, of course, you can’t just set out three filling dishes that don’t relate (this would be called a “pot luck”). There needs to be finesse, some sense of direction with the food, some theme or through line.
Well, it’s soup weather! Fall entered New York in earnest last week and I’m pretty happy about it, because this is my absolute most favorite time of the year to cook. Late summer is great for eating fruit and veg out of hand while you walk home from the farmer’s market, but fall gets the balance right in terms of there being both good produce, and just enough chill in the air that standing over the stove is the best spot in the house.
This past weekend, after an afternoon strutting around my neighborhood wearing my favorite hoodie, I got very eager to make soup. And that could be any kind of soup I please, not just cold soup. A long time ago my friend Bob spoke—gChatted—rhapsodically about the Quinoa Chowder with Feta, Spinach, and Scallions in my favorite vegetarian tome, Vegetarian Cooking for Everyone. I still hadn’t made it, but it was exactly the kind of thing I wanted to usher in the new season. The only problem is that I didn’t have very many of the ingredients. Continue reading
This recipe doesn’t have asparagus or ramps in it. I wish it did, but my timing seems to be wrong every time I go to the farmers market, and asparagus and ramps have all been snatched up. Instead this recipe comes from my “work (werque?) your assets” style of cooking, where leaving the apartment to buy additional groceries is not an option. (In this instance a deluge was happening outside.) So it’s a recipe that you can make any time of the year, and it will probably make you feel both nourished and resourceful.