One of my fondest memories from childhood is the smell of soup, coming from the kitchen. Since it’s the anniversary of my mother’s death this week, it seemed right to share this legacy of a love for soup with readers.
1 or 2 packs of chopped fresh watercress
8 cloves of garlic
3 – 4 c. water per pack of watercress (depending on how thick you like it)
1 tbsp. olive oil
1 pack of *broiled tofu (optional)
Place the oil in a pot. Add garlic and roast, stirring the whole time. Add water and heat to boiling. Turn heat off. Put in watercress. Cover until watercress is slightly limp.
The recipe for this incredibly simple, delicious and nutritious soup comes from the Chinese woman who owns the grocery store down the street. You can add tofu (or meat) if you like, but it’s amazing without it.
* Broiled tofu: marinate sliced tofu with grated fresh ginger and a few tablespoons of soya sauce, for a few hours. Broil until golden. Cut into squares and add to soup.
Pasta and Green Pea Soup
1 large head of garlic
2 tbsp. olive oil
1 sprig of fresh thyme
1 sprig of fresh sage
3 sprigs of fresh parsley
pasta (pastina, rice pasta, quinoa pasta – whatever you like best)
1 – 1 1/2 c. frozen or fresh peas (fresh sugar snaps are best)
8 c. broth
salt and pepper to taste
Roast crushed garlic in oil. Add herbs and stir a few minutes. Add broth. Bring to a boil. Add pasta. When pasta is ready (al dente), add peas. Bring back to a boil. Turn heat off. Serve with grated mozzarella cheese and ground pepper.
*If you like a stronger tasting soup, allow the broth to simmer for 15 minutes before you add the pasta.
My mother often spent a full afternoon simmering and preparing her soups. I demand a shorter preparation time from my recipes. Both the Watercress and Pasta and Pea Soup are quick to make.
Comments on posts and recipes are always welcome.