Comments on: swooping soup http://www.kthread.com/kthread/2010/02/05/swooping-soup/ Kristen Taylor attempts to make life into art. Wed, 18 Jan 2012 14:40:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kristen http://www.kthread.com/kthread/2010/02/05/swooping-soup/comment-page-1/#comment-82489 Kristen Sat, 06 Feb 2010 16:51:34 +0000 http://www.kthread.com/kthread/?p=2944#comment-82489 I love the way "choux frisé" sounds, Mica, and it is nice that the soup doesn't need the additions (although they are lovely). Happy Souping! :) I love the way “choux frisé” sounds, Mica, and it is nice that the soup doesn’t need the additions (although they are lovely). Happy Souping! :)

]]> By: Mica http://www.kthread.com/kthread/2010/02/05/swooping-soup/comment-page-1/#comment-82482 Mica Sat, 06 Feb 2010 14:23:10 +0000 http://www.kthread.com/kthread/?p=2944#comment-82482 I made kale and white bean soup this week, though without all the tasty additions (like, uh, cheese and sausage). Then I spent a good ten minutes trying to explain kale to my French office mate. As it turns out, the translation is "choux frisé" ('curly cabbage'). In any event, I enjoy the white bean, kale, and tomato combination! I made kale and white bean soup this week, though without all the tasty additions (like, uh, cheese and sausage). Then I spent a good ten minutes trying to explain kale to my French office mate. As it turns out, the translation is “choux frisé” (‘curly cabbage’). In any event, I enjoy the white bean, kale, and tomato combination!

]]> By: Kristen http://www.kthread.com/kthread/2010/02/05/swooping-soup/comment-page-1/#comment-82416 Kristen Fri, 05 Feb 2010 22:25:12 +0000 http://www.kthread.com/kthread/?p=2944#comment-82416 I think Virginia country ham would be better than sausage (remember when I brought a whole ham back and we had to figure out what to do with it?) I like diced tomatoes in this (unsure on stewed tomatoes except for your use in that recipe), but good to know a soup can redeem them. Likely too we are simply so spoiled now by the beautiful heirloom tomatoes at market in the summer that need only salt to reach perfection that canned tomatoes are only useful for soups and sauces and in wintry months (and you now live where the tomatoes are lovely all year, Ben). I think Virginia country ham would be better than sausage (remember when I brought a whole ham back and we had to figure out what to do with it?)

I like diced tomatoes in this (unsure on stewed tomatoes except for your use in that recipe), but good to know a soup can redeem them.

Likely too we are simply so spoiled now by the beautiful heirloom tomatoes at market in the summer that need only salt to reach perfection that canned tomatoes are only useful for soups and sauces and in wintry months (and you now live where the tomatoes are lovely all year, Ben).

]]> By: Ben http://www.kthread.com/kthread/2010/02/05/swooping-soup/comment-page-1/#comment-82399 Ben Fri, 05 Feb 2010 18:45:45 +0000 http://www.kthread.com/kthread/?p=2944#comment-82399 Ah, yes, the winter of many soups. I've been back at my old tricks this winter--we've had some chilly rains--including a chicken soup on Tuesday that began with a whole chicken, carrots, onion, and a ton of garlic and random spices (a hint of cumin even). The soup you mention, which I borrowed from a Gourmet magazine you had lying around the house, combined most of the ingredients you list above (I think I used a salty ham rather than sausage) but used arugula rather than kale. Recently, however, I've turned to kale, finding it retains a more appealing texture when wet. That Gourmet recipe also called, interestingly, for chopped stewed tomatoes, which made a nice addition despite my skeptical memories of my Grandmother's southern lunches that invariably included a bowl of stewed tomatoes on the side. Etiquette demanded they be quietly consumed, but I still remember the inward disgust. Ah, yes, the winter of many soups. I’ve been back at my old tricks this winter–we’ve had some chilly rains–including a chicken soup on Tuesday that began with a whole chicken, carrots, onion, and a ton of garlic and random spices (a hint of cumin even). The soup you mention, which I borrowed from a Gourmet magazine you had lying around the house, combined most of the ingredients you list above (I think I used a salty ham rather than sausage) but used arugula rather than kale. Recently, however, I’ve turned to kale, finding it retains a more appealing texture when wet. That Gourmet recipe also called, interestingly, for chopped stewed tomatoes, which made a nice addition despite my skeptical memories of my Grandmother’s southern lunches that invariably included a bowl of stewed tomatoes on the side. Etiquette demanded they be quietly consumed, but I still remember the inward disgust.

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