Tuesday, February 13, 2007

Orange Is Not the Only Soup*

A couple of weeks ago, I came to the conclusion that winter soups are orange, and summer soups are green.
A small discussion ensued, and I admitted that sometimes summer soups are red and winter soups are white...
And today — my winter soup was green.
I'm going to share a secret many of you probably already know. I learned this from Mollie Katzen, cutely and earth-mommily demonstrating her technique on some long-forgotten TV show. (And Mollie, if you read blogs, I met you once and I was smitten.)
The trick is silken tofu. Cook your vegetable. Cook it in broth or cook it in water. Season it with onions, spices, whatever. Allow it to cool somewhat.
Then throw it all in the blender with silken tofu, and give it a serious spin.
You will get creamy, healthful soup. I had some for lunch, and I'm still full.
Today's was made with a lone tree of broccoli, a small portion of diced shallot, half of a green jalapeño pepper, a couple of twigs of ancho cress, some chicken broth, and several silly squirts of fish sauce.

*This title is a throwback to one of Sam's collaborations with Andrew, just over a year ago, for a project called Foodography. The project has expired, and I miss it, even though I was only a sporadic contributor.

15 comments:

Barbara said...

Silken tofu, who'd have thought. I must try it.

jeanne bee said...

I still love that theory (winter = orange soup etc.) Potato leek soup is a soup I have during winter and that's not orange! Eek.

Stacie said...

ahhhh... that soup might just thaw my frozen soul! Winter soups in my house are multi-colored... but in the orange dept. I am now dreaming of carrot + ginger = heaven... and of course broccoli reigns supreme here. Call it "trees" and kids will eat it! Oh yeah, and Jeanne Bee is dead on with the potato leek! I am reborn and I love winter!!

Dagny said...

I can't recall ever making a green soup but that one sounds delicious.

Cindy said...

Thanks for the tip! Any particular brand of silken tofu that you like? And is that what I should look for in the store - "silken tofu"?

kathyF said...

I credit Mollie K. with teaching me how to cook vegetarian, though we never met.

Cindy--silken tofu is the stuff in the aseptic package that's sold in the oriental foods section (is that term outdated?) and is usually the brand MoriNu. NOT the kind packed in water sold in the produce aisle. It's also known as Japanese style tofu, and I think in some Asian markets you can get it fresh rather than packaged. But I am not so lucky as that.

cookiecrumb said...

Silken tofu comes in little cardboard boxes that you cut open with scissors, and it has a very long shelf life. I've seen it in the produce section, BTW, so don't hesitate to look there for it. Also, this time we found a silken tofu packed in the plastic tub with cellophane top; no water at all and it was definitely silken. Cindy, it will actually say "Silken Tofu" on the label.

Stacie: You'd *better* like winter up your way. I've seen pictures! Brr.

Dagny: What! No asparagus soup?

dancingmorganmouse said...

One of our favourite winter soups is a rather mucky brown (brown lentils & bacon), the other is green (white bean & broccoli). There's also a red (red lentils & tomato) and don't forget the orange (pumpkin or carrot & fennel). Mmmm, you've got to love winter soups.

kathyF said...

I forgot to ask, what is ancho cress? Did you hear about watercress? It's now a superfood! Amazing cancer fighter. Eat it every day, they say.

cookiecrumb said...

DMM: And have you noticed, February is Soup Month?

KathyF: Ancho cress is just like watercress, with leaves that are larger and darker green. Very peppery. Eat it every day!

Lisa said...

One of our winter staples is potato, leek, and . . .
turnips/turnip greens
broccoli
kale
mushed up a bit with the immersion blender. I love the tofu idea for a little extra protein.

Oh! *and Sam's reference is to a wonderful book by Jeanette Winterson by the same name. (But you probably already knew that.)

ChrisB said...

I must have a look for silken tofu and give this a try as I am always looking for different soup ideas.

cookiecrumb said...

Lisa: The secret to soup is that it's... easy! Winter is perfect for souping it up.

You, too, ChrisB. Look for the silken tofu in a box.

jamie said...

i ran across your blog looking from a google search for ancho cress. anyways, i thought you might be interested in my friend's blog:

linecook415.blogspot.com

he's a sous chef at nopa and a pretty good writer to boot.

cookiecrumb said...

Jamie: Yee! Thank you for this link.