Ginger Asian Soup

I came home sick from work yesterday and promptly fell asleep. I woke up for the last 45 minutes of Legends of the Fall, wept like a baby when Isabel 2 was shot by the prohibitioners' stray bullet when they were trying to intimidate Tristan- like that's even possible. Once again I was left feeling cheated I wasn't born as a native American two hundred years ago. Then I fell asleep again. Woke up to Alayna buzzing up with groceries. I said what should I help cut? She looked at me with disgust in her eye as if I were a leper and said, Nothing. I sat back and she cooked me soup and it was pretty fantastic.

Then Paul came over. (Mom, stop reading this now.)

Paul came over with bloody hands.

"Will all great Neptune's ocean wash this blood
Clean from my hand? No, this my hand will rather
The multitudinous seas incarnadine,
Making the green one red."

- William Shakespeare, Macbeth 2.2

Paul had just ended the lives of two pigs, with two bullets, a slit to their throats and four large man's knees holding their squealing piggy cries down in the dirt while they died. Paul ate our soup and shared the (curly) tales of the pig slaughter in a cold barn in Vermont just the day before. (Paul will go back to Vermont to cut and salt and store all this meat- he is in culinary school and this acted as his first butchering experience.)

I felt bad that we made our soup with chicken but didn't say anything.

So this Ginger Asian soup is dedicated to our chicken and pig friends. And once again I am inspired to make one of those promises to myself that when I do happen to buy meat it's the more expensive kind that says it's slightly more humane than the other ones.
Because it can't be good- for our bodies or our karma- for those mass slaughters of those industrial animals with those shitty lives- who die without anyone giving them much thought. Or being sad. Or sitting on my couch eating my soup marinating over the experience- and the life- thoughtfully. Like someone probably should when something dies for our benefit.

I thought about this after Paul left but then I fell asleep again.
I was really tired afterall.

Ginger Asian Soup

• chop 5-6 cloves of garlic and a generous amount of fresh ginger and saute in olive oil

Your ginger doesn't have to be growing stems like mine...

• add a bunch of roughly chopped broccoli rabe (include the stems in leaves! they're delicious, i promise... just not the very bottom of them)
• add in mushrooms (we had shitake, baby bellas and... something else that came in the three pack. if only one option is available, i would go for shitake)
• once the rabe is getting to be a darker green and the mushrooms cooked through a bit, add your veggie or chicken broth and bring up the heat to get to a boil
• in a separate pan, cook up a few chicken breasts in bite-sized pieces
• once the broth is boiling, add a packet of udon noodles (snapping them in half first) and two generous handfuls of fresh sugar snap peas with your cooked chicken

• Flavor with soy sauce (and salt and pepper if you are a sodium addict like moi)
• Once the noodles are cooked through (about five minutes) enjoy!

Garlic Breath Soup

Poor little baby Zizi cat hated this soup night. But our new buddy Tater-tot loved it! Especially because he got to lick the bowl. The bowl of rich garlic goodness. This soup is a nod to our vampire friends Edward and what's-her-face from Twilight. Or New Moon. Whatever. You know. I should probably know. I can probably take a swing through What Would Justin Bobby Do and figure it out.

Nods Bella and Beau.

Okay soupies, time to start seriously thinking about the great soup pot day coming up, that's right, A Year of Monday's Soup Anniversary Gala. The date should be sometime in January, details will follow, but these are a couple things that should be on your radar in the meantime:

• Review this blog: Take a stroll back to your favorite soggy recipe; was it Veggie Detox (it actually was, I have analytics and that is our most popular soup-- you alcholoholics, you), or African peanut soup (that was MY favorite soup), or Lime Soup (Alayna?). Either way, check out our past hits and remember all the good times we had together. Remember when the blender broke? Classic soup memory.

• Make your request early! If you have a soup you really want to make (you will bring this soup to our party in a soup pot... that's another thing, you might have to buy a soup pot)... email one of us and we'll cross that one off the list. All the soups must be different!
  

• Start singing and tapping your toes: We are currently looking for songwriters, poets and dancers to help us write and choreograph the group "We Aren't Afraid of Soup" song that we will videotape and then repost on our blog and it will quickly go viral.

So let us know who could help us out. I'm not joking about any of this. At first Alayna thought I was and then she saw the soup ladle sparkling in my eye and knew. Knew I was serious. Souperious. And when you're souperious nothing can stop you.

Bad Breath Soup

• Roughly chop 3-4 onions and two heads (that's right, HEADS, not cloves) of garlic and saute in a sprinkling of olive oil and about 3 tablespoons of butter on low
• Add chopped fresh parsley, rosemary and thyme (we cheated and used dry thyme) and cover, stirring occasionally, letting it cook for about 30 minutes
  
  
• Add chicken stock or vegetable broth and bring to a boil
  
• Cube half a loaf of french or otherwise delicious bread and add it to the pot until soft (add more broth if it's too chunky)\

• Blend and serve over the leftover pieces of bread
• Try to avoid sitting to close to strangers

Chickpea Rosemary Soup

While Melinda, our Monday Soup's dinner guest, was in the other room Alayna introduced me to her new buddy Ernst the Eggplant in the kitchen.

Alayna met Ernst at the Essex Street Market and at first she thought he was a deformed eggplant but then realized he was actually a great new pal. She sent me a message on Saturday night that we have a new soup buddy in our lives. I just pray he never rots. Notice that we discuss produce on Saturday nights? Cool.

Man, this post is weird, huh? Maybe it's because it's 4 o'clock and it's already dark outside. Maybe it's because I just watered my desk cactus for the month and I'm tired out. Or maybe it's because last night Alayna and I ate an entire mammoth bunch of kale. (P.S. Check out our kale chip recipe below. THEY'RE AWESOME. They're like potato chips for health conscious weirdos.) Anyway, yeah, I don't know.

But this is what I do know. Chickpea Rosemary soup is a comforting thing. Sort of like a potato soup. I also know that I really enjoy New York City in the fall. I keep realizing this over and over. Especially the Lower East Side. I felt all full of goodness and chickpeas when I set out to walk home Monday night at 10pm from Alayna's. I smiled when the street kiddies pretended to beat each other with baseball bats on Suffolk, or those rats that always run under your feet on the corner by Houston, or that drunk person you always run into because you can't see the corner because of the plywood fence that is covering the empty lot which always has movie posters for really good indy movies and meditation spots. You know what I mean. Anyway right, soup...

Friends 4-eva.

Chickpea & Rosemary Soup!

• Roughly chop about 4-5 cloves of garlic and saute in olive oil with some hot red pepper, adding a roughly chopped yellow onion when beginning to get translucent. Add about 4 stripped sprigs or fresh rosemary, leaves only.
  
• Increasing the heat a little, add 4 parsnips (also chopped) and then a zucchini. Cook another five minutes or so until everything is a little softer and you can stick a fork through them
• Add 4 drained and rinsed cans of chickpeas and two tomatoes, then cover with vegetable broth and bring to a simmer (not a full boil! it will make the rosemary bitter)
• Drain and season with lemon juice and black pepper!

Kale Chips!

• Tear leaves up into medium sized pieces and place in a brownie pan
• sprinkle with olive oil and sea salt and mix with your hands
• cook at 375 for about 30 min, stirring once and checking to make sure tops aren't burnt

Roasted Root Vegetable Soup / Ode to Beets

Union Square Market. Where I buy my beets & they play the Amelia song and I want to die because I'm so filled with joy.

Hello soup lads and ladles. (O.M.G. I'm good at this.) November is here. Which means all of our little vegetable friends are burrowing deep into the ground to stay warm, thus the perfect time for root soup.

Root soup sounds cool, doesn't it? Like Alayna and I somehow have morphed into two heavy set frontier women surviving the winter with only one donkey and a plow. It sounds almost as cool as when Lauren Cook casually mentioned how she pickles AND CANS her beets. My jaw dropped I was so impressed.



The thing is, I've been eating beets every day since Saturday afternoon. And I plan to eat them again in a few hours for lunch. Everything that comes out of my body is red. I love it. Poor little Zachy who had beet dinner with me on Saturday doesn't so much.

Via text message:
Zach: My poop was red and it scared me and I'm never eating beets again.
Mary: I ate the leftovers today and now my pee is red too!
Zach: I feel ill.

Of course, Zach didn't feel ill. He is just nervous because he has a marathon to run in 12 months and he's freaking. Don't worry Zach, keep eating nutritious foods like beets and you'll do fine.

Roasted Root Vegetable Soup

• chop about 4 parsnips, 4 turnips, 6 regular sized carrots, one large yellow onion, and 3 medium sized beets into bite sized pieces and put into a brownie pan
• add 4 whole peeled cloves of garlic
• sprinkle the whole mix with sea salt, black pepper, herbs De Provence and olive oil and mix with your hands to coat
• bake in the oven at 450-500 degrees for about half an hour, stirring once or twice, until you can fork through all the veggies fairly easily
• transfer to a soup pot, cover with vegetable broth and bring to a boil until the veggies are easily mashed
• blend and serve!

Happy soupies.

Halloween Soup

Putting sausage guts in our soup. Awkward to write out, delicious to eat.

It's so spooky that Alayna and I weren't even trying to make HALLOWEEN SOUP. Neither of us put together that soaking the black beans in water for an hour and 45 minutes and using that water as the broth would dye the entire soup black. Making it the purrrrfect ghoulish soup. 

Wait, what? Soaking the beans for an hour and 45 minutes? I KNOW. That's a really long time to wait. So what did we do? Uhm, figured out six different Halloween costumes based on Alayna's closet and dressed up by the soup. Because that's soupies do on Monday nights.

Here we go! Monday's Soups first Halloween! And please don't judge me for writing some of the worst captions ever.

An Egyptian adding poison to her father's soup. 

"Looking into my soup bowl I see many leftovers in your future."

Stepford wife cooking away her sadness and dreaming of a future where she can take her mind out of the kitchen and into the workforce! 

A Mayan Indian thinking about traditional Mayan life and how we only have 2 more years left on the calendar. What will be the last soup she makes?

Holy smokes, Bond girl is tied to the hot soup bowl and is about to die!

Thanks James Bond for annihilating that pot of soup with an electric screw driver.

Just kidding. We didn't annihilate our soup! We ate it. And now you can, too!

Shrimp / Sausage / Black Bean Spook Soup!

• put 1.5 16oz bags of dried black beans into a soup pot and fill halfway with water, bringing to a simmer
• while that's simmering, chop one fennel bulb, a white onion, three cloves of garlic, 3 large carrots and a red pepper into smallish pieces and dump into the pot
• cut open the casings of 2 sweet and 2 spicy italian sausages (or 4 mexican chorizo sausages) and break the raw meat into little pieces, dropping them into the pot
• ADD WATER WHENEVER THE SOUP DOESN'T COVER THE BEANS.... also add veggie broth powder (or salt and pepper) to taste
  
• after about 1.5-2 hours (when the beans are soft all the way through) bring the soup back up to a boil and throw in a pound of thawed frozen shrimp (no shells) for 3-4 minutes until cooked through (this is optional, but delicious)
  
• serve with shredded cheese on top

Carrot Coconut

The texture revolution.

This is what I mean, these are the things I've started to do differently. I buy the New York Sunday Times at the store on 25th and 3rd even though I can read it for free online. I drink coffee in a mug which I refill and refill and refill on the long part of my couch and pick apart the paper. I bought a hard covered book (Sherman Alexie, War Dances) at the store. It was new and cost $23. I just re-read all the underlined parts of "For Whom the Bell Tolls," my copy is taped up the spine. I read it in Galicia. I lent it to a boy to read in Galicia. I lent it to a boy to read in Barcelona. I re-read it in Barcelona. I mailed it home on a box that took a ship across the Atlantic.

"There is no such thing as safety. There are so many seeking safety here now that they make a great danger. In seeking safety now you lose all."

I underlined that. But I didn't add any stars on the margin next to it. Which means those sentence were my lowest priority of underlining. I have a structure. Two stars is as high as a sentence can be. I won't tell you what those are though.

I meant to write about something else for this post but then I started looking through books because I was looking for Something. A line or something. And instead I remembered how much I miss the feeling of books. I remember pretty much almost exactly what I was thinking when I underlined everything I have ever underlined. It's a gift. I paged through a Mary Oliver book of poems, and then a Frances Driscoll book of poems, which I don't think is a big name but I found her in a used bookstore in Maine-- which place in Maine, Brunswick? and I cried sitting in the corner reading it because it was sad. And then I probably pitched a tent somewhere.

Alayna and I haven't discussed the texture revolution that thoroughly yet but I know she's part of it, too. She forgot what it felt like to receive mix tapes and then she did in the mail and remembered. She builds pots in her hands. That's a good one.

What do you do to keep texture in your life? Making soup counts, too.

Carrot Coconut Cah-Cah-Cah

• 4-5 garlic cloves chopped in olive oil, saute
• Add 2 shallots, 5 stalks of celery chopped, 1 head of broccoli chopped
• a few generous shakes of garam masala, chili powder and coriander
  
• Add 2-3 large leeks, a "decent" amount of ginger chopped
• 4 small red potatoes, skin on, add a bag of regular carrots chopped
• Pour in a can of coconut milk

Add enough chicken broth to cover the veggies

Bring to boil and then let simmer for about 25 minutes until veggies are soft

Blend!

Alayna and the soup. I cannot smile while spooning soup. We tried. We took 8 pictures. I can't do it.

Roasted Pumpkin Soup

Pumpkin slaughtering. That was our Monday night. Did you know you can buy a pretty big pumpkin at Key Foods for under $5. I know, right? We gutted this pumpkin, roasted the seeds, knifed it into sections, peeled the outside skin, chopped those into bits. Roasted the bits. I sort of felt like we were hunters tearing apart our prey. I liked it.

For those non-New York City readers, yesterday was cold. That morning as I was getting ready for work I heard a hissing sound I could not identify and it began to drive me crazy. Eventually I realized it was the building's heat being turned on for the first time this season. I decidedI should probably take out the air conditioner.

This is how we look when we have food in our mouths.

You are encouraged to mimic our Autumn harvest. It was pretty awesome. We drank pumpkin special beers. We snacked on roasted pumpkin seeds, crackers with homemade baba ganoush, pesto with hazelnuts (recipes below), and St. Andre cheese.

Then the soup was ready. New soup record with the sheer amount of soup we made. A big pumpkin goes far. And Alayna and I like to cook as if we had 10 sons coming home from war.
Whatever, I was pumped to have a full pickle jar of pumpkin soup to schelp 30 blocks home with me. So many lunches!

P.S. This soup was under $10, and it made what? 20 servings? Souper cheap, souper tasty.

Roasted Pumpkin Soup!

• take one medium-sized pumpkin (as in, not more than 5-6 pounds, because that's a lot of pumpkin! like, enough for 6-8 people), wash the outside, take out the seeds and set them aside in a colander.
• OPTIONAL: Rinse off the seeds and put them on a cookie sheet with some olive oil, salt and pepper... cook at about 350 and take out before they burn (we burned ours, so I don't have a time estimate)... you can snack on these or just put them on your soup
• Peel the pumpkin with a vegetable peeler (we found peeling it in pieces easier) and cube, placing pieces in a brownie pan with a little olive oil, salt and pepper. Cover with tinfoil and pop into the oven for about 30 minutes at 400 degrees (should be easy to fork through when they're done)

• Saute garlic, raw ginger, half a white onion, a handful of fresh sage leafs and 3-4 large carrots until carrots are getting soft. Add the pumpkin and some vegetable broth
• Blend and serve!

Pretty Pesto!

• buy a bunch of fresh basil for no reason other than it's pretty
• toast about two handfuls of hazelnuts (or walnuts) in a frying pan with no oil on low heat, stirring occasionally
• almost fill your food processor with basil leaves, then add 3-4 cloves of garlic, about half a cup of parmesean cheese (or just the amount you had left), the toasted nuts, some salt and pepper and a generous pouring of olive oil
• taste and adjust... for more saucy pesto add more olive oil, if serving as a dip, maybe a little less
• serve with crackers or use as a marinade, in soup, etc etc... keeps for a while in a well sealed container and can be frozen!