Walden Cabin: Observations typed on an old Underwood

Jane-Diane’s
Blah-buster Winter Soup

Well, Stuart, It's easy ...

First you fry red onions in garlic olive oil. Smells great. Sizzle.

Then throw in chopped up carrots, chopped up celery. A handful of each at least. Add chopped up garlic as you like it. And hot pepper flakes, as much as you dare.

Depends how much your week sucked.

When the onions are cooked, add lots of water, keeping in mind that you want it to have a rich taste. Watered down winter soup is just gruel. Then add two vegetable bouillon cubes. Stir. Take a deep breath.

Pull some pasta of your choice – stuff with shape is best. Avoid the flat noodle when already in a subdued mood. Then chop up and toss in some broccoli spears. Leave lots of stem for crunch.

Now it’s time for the rice vinegar. About half a cup. And lots of Soya sauce – about this much: glug, glug, glug, glug, glug. To ensure you add enough, look out the window wistfully while pouring. Then tack in some crushed ginger, and three little drips of fish sauce. A plop of cumin. A few pinches of cayenne pepper.

Stir, but you should already know this.

Dump in a can of mixed beans. Notice how each is different. Feel the anticipation rising.

Simmer for ten minutes or so, about the time it takes to drink a nice glass of wine.

Enjoy.

JD's soup is great served in a deep bowl with multigrain bread smeared with real butter.

janediane (at) magma.ca