“We watched in horror as the noodles sucked up all the soup. We tried to add more water, but it was too late. My mother and I stood in the kitchen, frantically spooning the remaining broth into our bowls. “It’s my fault!” wrote Kate. “It’s my fault!” said my mother. Aha, the final ingredient: Guilt.”

—The Unlikely Chef, an essay on family and soup in the New York Times by the wonderful novelist, Tumblrer, and Rumpus contributor, Jami Attenberg.

“I have learned through internet research that you are adept at creating and sustaining platforms to sell books and build audience. (Also, my best tip for making stock involves saving all the leftovers -- bones, carrot greens, veggie peels, bits and nubbins, etc -- in the freezer until the bag is full, and then making stock with that, as well as a dash of vinegar to loosen the cartilaginous material in the bones.) ”

—The greatest professional email I have ever received.

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Because Rachel asked, here’s my veggie soup recipe. It’s the easiest thing in the world, and if you don’t count the time it takes to chop stuff up, it only takes about 35-45 minutes:

Dice up some onions/carrots/celery (you want about a 2/1/1 ratio), sauté those in some olive oil until they soften, throw in some chopped garlic, and cook for another minute or two. Then, add in a big can of diced tomatoes (I used San Marzano ones last night and I swear it made the soup taste better), a 15-ounce can of kidney beans (drained), some tomato paste, and about 4 cups of veggie stock. (I used box stuff, homemade makes it a lot better.) This is also a good time to add seasonings: I use salt, pepper, Italian seasoning and—this is important—a good squirt of Sriracha. All of those are to taste, of course.

Let that come to a boil, and then simmer for like 10-15 minutes. Then, throw in about 3/4 cup of pasta (I use small shells but any wee little pasta will probably do), and cook that for about 5 minutes; then, throw in anywhere from 2/3-3/4 cup of frozen peas, and let that cook for about 4 minutes. Toss in some greens—I use spinach or kale most of the time—and once those have wilted, your soup is done. And obviously you have to top it with some Parmesan cheese when you serve it; swirling in a little bit of pesto is good, too.

(Note: The stock absorbs into this when you store it, so I always end up adding more when I reheat it. But the soup gets so much better overnight.)

CHICKEN AND VEGETABLE

 

First draft (adapted from Tyler Florence recipe)

Chicken Stock:

Ingredients:

  • 1 whole chicken (3 ½ pounds), rinsed. discard giblets.

  • 2 carrots cut in large chunks.

  • 3 celery stalks cut in large chucks.

  • 2 large white onions (quartered).

  • 1 head of garlic, halved.

  • 1 turnip, halved.

  • ¼ bunch of fresh thyme.

  • 2 bay leaves.

  • 1 tablespoon whole peppercorns (any variety).

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Add the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones. Hand-shred the meat, and place into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Soup:

Ingredients:

  • 2 tablespoons olive oil.

  • 1 medium onion chopped.

  • 3 cloves garlic, minced.

  • 2 medium carrots cut diagonally in ¼ inch slices.

  • 2 celery ribs, cut lengthwise, sliced in ½ inch slices.

  • 4 sprigs fresh thyme.

  • 1 bay leaf.

  • 2 quarts chicken stock (see above^).

  • 8 oz broken fusilli.

  • 1 and ½ cups shredded chicken.

  • salt and pepper.

  • 1 handful fresh flat leaf Italian parsley, finely chopped.

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

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