Nourishments—

Making Plenty Out Of Less

By Nancy K. Crevie

In the folk tale “Stone Soup,” a soldier or traveler, depending on which version you are reading, enters an impoverished village seeking food and shelter. But wary villagers are unwilling to share what little they have, until they see the visitor begin his preparations for dinner:a pot of stone soup. Curious, they draw near to where the chef is improvising his meal of rocks and water. They watch as he tentatively tastes the steaming liquid, pronouncing it delicious — if it only had a few seasonings. Children run to fetch some salt and pepper, additions that help — if only a bit of cabbage were available. Suddenly, villagers remember bits of food they have squirreled away. One by one, they contribute to the bubbling broth until a rich stew is achieved and all sit down together to share the bounty. It is a moral lesson in sharing, or perhaps a lesson of warning, again depending on the country of origin.

But what is universally true is this: soup is a vehicle for turning little into much. And what better time of year to ponder the richness of soups and stews than in the midst of winter?

Soup can be a delicate starter to a meal, made of nothing much more than a flavorful broth garnished with herbs, or it can be a hearty, belly-filling gumbo, thickened with flour and butter and enriched with cream. It can be piquant and hot, or smooth and soothing. Soup can be a thin puree that slips over the tongue and down the throat, or a broth studded with chunks that deserve some attention to chewing.

While all of the ingredients in a soup must be fresh and at peak flavor, it is the perfect vehicle for using up those last leaves of spinach, that opened onion, the leftover veggies cut up for the plate of crudités, or the half can of crushed tomatoes stored in the refrigerator. Leftover pieces of cooked chicken, meat, or fish can be utilized in soup, each added to a complementary base as the soup nears its completion.

A quick stock can be made to add richness to soup by simmering diced celery, onion, carrots, and mushrooms, then straining the vegetables out. A soup bone, of course, can be added for non-vegetarian soups or stews. Even quicker than making a vegetable stock, is using miso, a soy product found in most natural food stores and some supermarkets. Dissolved in a small amount of water and added during the last few minutes of cooking, miso can add depth to vegetarian soups started in just water. Miso is salty, however, so wait to adjust the amount of added salt until after the miso has had time to meld with the soup. Several brands of stock are sold in supermarkets, ready made, but it is up to the individual taste how usable they are. A poor stock will lead to a poor finished product.

When making soup, be sure that all of the vegetables and meats are cut to the same size, ensuring that everything will cook a the same rate. Hard vegetables, like carrots, can be cut into slightly smaller pieces, as they will cook more slowly. Precooked vegetables and meat or fish should be added after the base has finished cooking, in order to retain texture.

When devising a soup, choose ingredients that go together. Strong, cruciferous vegetables, like cabbage and broccoli, can overpower a mild leek or squash, and might do better on their own or with like vegetables. They can, however, stand up to rich meats like beef or wild game. A clear broth or light tomato-based soup adapts well to chunks of fish or shellfish. Ground turkey, pork, or white or red beans can take on zesty spices in a chili or add a rich finish to a mixed vegetable soup. Think about using root vegetables when preparing a soup with venison or other game. Likewise, the herbs selected should be planned to add to the overall flavor of the finished soup.

Soup is not difficult to make, and once the chopping is done, all it takes is an occasional stir as it simmers and a few finishing touches to offer a piping hot meal with a huge “ahhh!” factor.

So while you may not get blood from a stone, remember that you can get soup. Share the wealth.