Soup it up
It's been soup weather lately. You know, the type of weather that leaves you reaching for a raincoat or sweater. Even on the sunnier days, a steaming, savory bowl of liquid still beckons, especially when it's accompanied by crusty bread.
Whether you crave a hearty chorizo-and-lentil soup or a creamy carrot purée, soup satisfies everyone.
It's also very versatile. Take that lentil soup recipe. Skip the chorizo for a vegan version. Or add more chorizo if you like it meatier. Or omit the chorizo and add cheese for a vegetarian meal.
If you don't have cumin, coriander and paprika on hand, experiment with other spices. And if you want a quick meal, cook the lentils and brown the chorizo in advance.
Soup as a weekend project can be just as gratifying. Curl up with a book while chicken stock simmers on the stove. The best part: The next time you make soup, it'll taste so much better than if you used canned stock.
And if you're feeling ambitious, try to put your own spin on an old family recipe, as this reporter has done with the gumbo of her husband's grandmother. Recipes such as these — which don't have exact measurements or directions — beg to be tinkered with repeatedly. Consider them a jumping point instead of gospel.
Want more inspiration? Flip through "The Best Soups in the World," by Clifford A. Wright (John Wiley & Sons, $22.95). He offers recipes for classic soups, such as cream of carrot with ginger. But his adventures also take on unexpected pairings: a Malaysian-Chinese soup of seaweed, egg and dried anchovies is part of the mix, as is zurek, a Polish soup with bacon and fermented rye juice.
