An Exaltation of Soups

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Authors: Patricia Solley

BOOK: An Exaltation of Soups
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To Mother and Dad

C
ONTENTS
 
Introduction
PART I
SOUP BASICS
C
HAPTER
1
T
HE
O
RIGINS AND
H
ISTORY OF
S
OUP
C
HAPTER
2
P
ROVERBIALLY
S
OUP
C
HAPTER
3
S
OUP
R
EFLECTIONS
C
HAPTER
4
S
TOCKS AND
F
OUNDATIONS
 
 
PART II
SOUPS OF PASSAGE
C
HAPTER
5
T
O
C
ELEBRATE AND
R
ECOVER FROM
G
IVING
B
IRTH
 
CHINA:
Chicken Soup with Ginger or Sesame Oil
(Gee tong)
 
FRANCE:
“Boiled Water” Garlic Soup
(Provençal’ l’aïgo boulido)
 
JAPAN:
Cabbage and Clam Miso Soup
(Kyabetsu to asari no misoshiru)
 
KOREA:
Clear Seaweed Soup
(Malgun miyok kuk)
 
PUERTO RICO:
Spiced Chicken Noodle Soup
(Sopa de fideos y pollo) 45
 
 
C
HAPTER
6
T
O
C
ELEBRATE
R
ELIGIOUS
C
ONFIRMATION
 
DENMARK:
Meatball and Dumpling Soup
(Klarsuppe)
 
 
C
HAPTER
7
T
O
C
ELEBRATE
M
ARRIAGE … AND
R
ECOVER FROM THE
R
IGORS OF THE
H
ONEYMOON
 
CHINA:
Red Bean and Lotus Seed Soup
(Hung dau lin jee tong)
 
FRANCE:
Breton Wedding Soup
(Soupe de mariage Bretagne)
 
FRANCE:
Breton Honeymoon Soup
(Soupe à l’oignon “Johnny”)
 
GUATEMALA:
Lamb Soup with Tamales
(Caldo de carnero)
 
HUNGARY:
Chicken Soup with “Snail” Pasta
(Tyúkhúsleves)
 
ITALY:
Wedding Soup with Meatballs
(Zuppa maritata)
 
ITALY:
Egg and Wine Honeymoon Soup
(Ginestrata)
 
JAPAN:
Fresh Clam Soup
(Hamaguri no sumashi-jiru)
 
MOROCCO:
Wedding Lamb Soup with Rice and Beans
(Harira)
 
TURKEY:
Bride Soup
(Ezo Gelin çorbasi)
 
TURKEY:
Spicy Beef Wedding Soup
(Dugun çorbasi)
 
 
C
HAPTER
8
T
O
H
ONOR THE
D
EAD
 
FRANCE:
Saffron Soup
(Périgourdine le mourtaïrol)
 
IRELAND:
Cottage Broth for the Wake
 
PHILIPPINES:
Crystal Noodle and Chicken Soup
(Sontanghon)
 
 
PART III
SOUPS OF PURPOSE
C
HAPTER
9
T
O
L
OSE
W
EIGHT
 
The Cabbage Soup Diet
 
Starving Artist Soup
 
 
C
HAPTER
10
T
O
S
TIMULATE AN
A
PPETITE
 
Creamy Crab and Cognac Soup
 
Strawberry Balsamico Soup
 
FRANCE:
Tarragon Jellied Consommé
(Consommé à l’essence d’estragon en gelée) 100
 
MEXICO:
Avocadolicious Soup
(Sopa de aguacate)
 
SPAIN:
Chilled “Pureed Salad” (Andalusian Gazpacho)
 
UNITED STATES:
Iced Potato and Leek Soup
(Vichyssoise)
 
 
C
HAPTER
11
T
O
S
TRENGTHEN A
C
ONVALESCENT
 
ARMENIA:
Yogurt-Rice Soup
(Prinzov abour)
 
ENGLAND AND FRANCE:
Beef Tea
(L’Essence de boeuf)
 
EGYPT:
Fava Bean Soup
(Ful nabed)
 
FRANCE:
Chicken Noodle Soup
(Savoyarde soupe de fides)
 
ITALY:
“Little Rags” Egg Drop Soup
(Stracciatella)
 
JEWISH:
Chicken Soup with Matzo Balls (“Penicillin”)
 
KOREA:
Chicken-Rice “White” Soup
(Paeksuk)
 
PHILIPPINES:
Rice Soup with Chicken
(Arroz caldo at manok)
 
THAILAND:
Rice Soup
(Kao tom)
 
 
C
HAPTER
12
T
O
W
OO A
L
OVER
 
Aphrodisiac Almond Soup
 
ANDORRA/CATALONIA, SPAIN:
Creamy Fennel Soup with Shallots and Orange Spice
(Sopa de fonoll)
 
Curried Spring Asparagus Soup
 
THE WHAMMY:
Lobster Sweetheart Soup
 
THE DOUBLE WHAMMY:
Oyster Cream Soup with Lemony Carrots
 
THE TRIPLE WHAMMY:
Saffroned Tomato-Fennel Soup
 
 
C
HAPTER
13
T
O
C
HASE A
H
ANGOVER
 
DENMARK:
Beer Soup
(Ollebrod)
 
FRANCE:
Les Halles Onion Soup
(Soupe à l’oignon gratinée)
 
GUATEMALA:
Spiced Tomato-Egg Soup
(Caldo de huevo para la goma)
 
HONDURAS:
“Man” Soup
(Sopa de hombre)
 
HUNGARY:
“Night Owl” Soup
(Korhelyleves)
 
PUERTO RICO:
Tropical Tripe Soup
(Mondongo)
 
RUSSIA:
Kidney-Pickle Soup
(Rassol’nik)
 
SENEGAL:
Chicken Stew
(Yassa)
 
 
PART IV
SOUPS OF PIETY AND RITUAL
C
HAPTER
14
N
EW
Y
EAR’S
D
AY
 
HAITI:
Pumpkin Soup
(Soupe joumou)
 
IRAN (PERSIA):
Noodle Soup
(Âsh-e reshteh)
 
JAPAN:
New Year Miso Soup with Rice Cake
(O-zoni)
 
KOREA:
Beef and Rice Coin Soup
(Ttok-kuk)
 
MEXICO:
Good Luck Soup
(Pozole)
 
POLAND:
Hunter Stew
(Bigos)
 
TIBET:
Fortune Noodle Soup
(Gutuk)
 
UNITED STATES:
Hoppin’ John Soup
 
 
C
HAPTER
15
S
T
. T
AVY’S
D
AY
(M
ARCH
1)
 
WALES:
Leek Soup
(Cawn cennin)
 
 
C
HAPTER
16
E
ASTERTIDE
 
S
HROVE
T
UESDAY
/C
ARNIVAL
 
ICELAND:
Salted Lamb and Pea Soup
(Saltkjöt og baunir)
 
SWITZERLAND:
Browned Flour Soup
(Mehlsuppe)
 
L
ENT
 
ALBANIA:
Bean Soup
(Jani me fasule)
 
GREECE:
Tahini Soup
(Tahinosoupa)
 
ITALY:
Lenten Bean and Vegetable Soup
(Minestrone di magro)
 
MEXICO:
Vigil Soup
(Caldo de vigilia)
 
ROMANIA:
Chilled Garlic-Bean Soup
(Supa de fasole)
 
RUSSIA:
Iced Sour Fruit and Vegetable Soup
(Okroshka postnaya)
 
H
OLY
W
EEK
 
CORSICA:
“Soup of the Lord”
(Minestra di fasciolu seccu)
 
UNITED STATES:
New Orleans Gumbo (Cajun
Gumbo z’herbes)
 
E
ASTER
 
ALBANIA, GREECE, AND CYPRUS:
Lamb and Rice Soup
(Mayeritsa)
 
BULGARIA:
Iced Cucumber Soup
(Tarator)
 
EGYPT:
Lamb and Garlicky Rice Soup
(Fatta)
 
ITALY:
Meatball and Cheese Dumpling Soup
(Bennedetto)
 
POLAND:
Sour Rye and Sausage Soup
(Barscz)
 
UKRAINE:
Beet Soup
(Borshch)
 
 
C
HAPTER
17
J
EWISH
H
ISTORY AND
F
ESTIVALS
 
R
OSH
H
ASHANAH
 
WORLDWIDE:
Chicken Soup with Dumplings
(Goldene yoich mit kreplach)
 
GEORGIA:
Beef and Pomegranate Soup
(Kalia)
 
IRAN:
Vegetable and Rice Soup
(Âsh-e kalam-o haveej)
 
IRAQ:
Lemony Lamb Soup
(Kibbe hammoud)
 
MOROCCO:
Spicy Pumpkin and Split Pea Soup
(L’hamaak dilgar’a)
 
Y
OM
K
IPPUR
 
LEBANON:
Lemony Egg Soup with Chicken
(Beid ab lamouna)
 
SUKKOT
 
POLAND:
Spiced Plum Soup
(Zupa śliwkowa)
 
P
ASSOVER
 
RUSSIA:
Tart Beet Soup
(Russel borshch)
 
YEMEN:
Chicken Soup with
Chawayil
Spice
(Ftut)
 
 
C
HAPTER
18
I
SLAMIC
F
ESTIVALS
 
R
AMADAN
 
ALGERIA:
Tangy Wheat and Herb Soup
(Jary)
 
INDONESIA:
Soup Porridge with Vegetable Spice
(Babur anyang)
 
LEBANON:
Classic Red Lentil Soup
(Shorabit adas)

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