50 Soups
Before having children, Donna and I—in our abundance of pre-parenting free time—would host a soup tasting and pumpkin carving party just before Halloween. We’d have little taster cups and everyone who came would bring a soup to share and a pumpkin to carve. Freeloaders were also welcome. I tell people about this sometimes and quite often they respond, “That is soo cool, I love soup!” And with good reason. Soup is hard not to love.
This time of year is when soups have traditionally been at the forefront of many households’ dinner rotations. The extra warmth from the soup is an excellent way to keep your body warm as the temperatures outside drop, and the bone broths that are the base of many soups are absolutely excellent for your health.
As I write this, we are one month away from the winter solstice. The way I see it, winter is already here. Time to get some soups going and keep your internal systems warmed. Our family has made a fun project out of it this year with a goal of 50 soups before it gets warm again. I know, it’s a lot, LOL.
Here’s our list so far that we’ve made since it started getting chillier this year:
Congee (does this count?)
Classic Chili
Short Rib Chocolate Chili
Cauliflower Truffle Oil
Matzoh Ball
Pumpkin
Potato/Kale/Sausage/Parmesan
Broccoli Cheddar
Tomato
Lemon Orzo Dill
Ox Tail Stew
Beef Stew
French Onion
Pliny the Elder Tri Tip Chili
That’s a lot of soup and we still have a long way to go!
I hope you’ll join us and make a few soups this winter season to keep you healthy during the colder months. To get you started, I’ll share my basic bone broth recipe which I probably adapted years ago from Sally Fallon’s indispensable book, Nourishing Traditions.
Ingredients:
2 pounds chicken necks/backs
2 pounds chicken feet
(or 4 pounds beef or lamb bones)
1 full bulb of garlic - make one slice directly through the middle (separating top from bottom) and leave the paper on as the best nutrients are all in the paper
1 onion and again slice through middle and leave paper on
1 bunch of celery cut up
10 carrots cut up
2 tablespoons apple cider vinegar
1 bunch of parsley
Steps:
put everything in a large pot except the parsley
fill with cold fresh water to cover the ingredients
let sit for 30 minutes
turn heat on high and bring to a boil
skim off any bubbly scum that comes to the top
reduce heat to a simmer and let simmer for 3 hours for chicken / up to 12 hours for beef
put the parsley (and any other herbs if you’d like) in at the end for the last ten minutes of cooking
turn off heat and let cool a bit before removing the bones and vegetables with tongs (throw out)
strain the rest into whatever container(s) you want to use
add salt, pepper, and some lemon to drink as a general health and soul tonic or use as a base for pretty much any soup
I can’t tell you how many patients I recommend bone broth to. It is incredibly nourishing and anti-inflammatory in the gut.
Yes, soup for you.
See you at your next appointment.
—Jaime