Roast Chicken

words are hardly necessary ... a picture can be worth a thousand words ... roasted chicken waiting to be shredded for African Peanut Soup ...

 

Photo courtesy of Ms. Tureen

Bun Bun's Seafood Chowder

for those of you not in the know, "Bun Bun" is a term of endearment, for my Mum, from my beloved Dad ... both of my parents grew up in Nova Scotia, Canada ... fun fact:  Nova Scotia is a peninsula, almost completely surrounded by the sea where no community in the province is more than sixty kilometres from saltwater ...

as you can imagine, the seafood is outstanding ... and great cooks abide in Nova Scotia ... my mother one of them ...

so, all that aside, here's her recipe for Seafood Chowder ... the magic is in the can of evaporated milk so don't skimp ...

Bun Bun's Seafood Chowder

 

1/2 cup of butter (yes a 1/2 cup ... it's a big pot so don't fret about the fat)

2 medium onions, diced

2 or 3 stalks of celery, diced (including the leafy bits up top)

2 potatoes

3 cups chicken broth or fish stock

1 Tbsp. basil*

1 Tbsp. oregano

1 Tbsp. paprika

8 cups of milk (I used 1% and it was just fine)

1 can evaporated milk

1 lb or more of white fish (haddock, cod, sole), cut into chunks

1 lb or more of shellfish (canned crab, shrimp, scallops, lobster, clams)

salt and pepper to taste

 

Melt butter and sauté onions and celery over medium heat until softened.  Add potatoes and cover with chicken broth or fish stock.  Heat until potatoes are just tender. 

 

Add remaining ingredients and simmer until seafood is flaky. Do not boil.  You want the seafood to remain in chunks.

 

And, of course, chowder is truly best the second day ... so warm on low heat.  Chowder is also best served with homemade biscuits.  Just sayin' ...

*With experience, cooking and flavors becomes intuitive so play with the spices a bit.  If you love thyme, add thyme.  I love basil so I will often double the basil.  At the table, put out some Tabasco sauce if you like a bit of heat.  Play!

 

 

Photo courtesy of Ms. Tureen

 

 

 



thanks George

Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate, and needs enthusiasm and a deep love of food to bring it to life.

~ George Blanc

Ginger Orange Roasted Carrot Soup

1 Tbsp olive oil
1 Tbsp olive oil or butter
1 large onion, quartered
1 pound peeled (or scrubbed) carrots, halved if they are large
1 inch fresh ginger, sliced
1 tsp curry (leave out curry if you don't want the added spice)
4 cups vegetable stock
1 cup fresh orange juice (save the remnants)*
1 - 2 Tbsp grated orange peel
1/2 cup yogurt or sour cream
2 Tbsp fresh chives

Combine onion and carrots and toss with olive oil.  Roast in oven at 425 degrees until browned ... carrots and onions will carmelize.  Yummy! 

Meanwhile, back at the tureen, melt butter (or olive oil if you would prefer) and sauté curry and ginger.  Once the onion and carrots are roasted, add to pot.  Cover with vegetable stock, orange juice and orange peel.  Simmer for approximately 30 minutes with cover on.

*I actually simmered the soup with the orange remnants.  You don't have to do this but I thought it couldn't possibly hurt.  Obviously make sure your orange has been cleaned.  :)

Remove soup from heat and blend with immersion blender (or whatever it is you normally would blend with).  Add water to thin, if necessary.  

Serve garnished with a dollop of yogurt or sour cream and sprinkle with chives and more grated peel, if desired.

Best served with a good friend.

Photo courtesy of Ms. Tureen

soup idioms

as I was sliding my double batch of orange ginger carrot soup (recipe to follow) onto the back burner, I thought about how often I have used that idiom and yet never really thought about it ... 

food for thought ... so to speak ...

on the back burner:  Alludes to putting a pot that needs less active attention on a back burner of a stove, leaving space for pots that need to be stirred.

which then made me think of the idiom "stir the pot" ... growing up, my Mom would often say to us kids "don't stir the pot" ... or she'd say about someone "oh they are just stirring the pot" ...

stir the pot: To stir the pot is to agitate a situation to cause a reaction or trouble.

with 4 of us kids in the nest, it's not hard to imagine that the "pot was getting stirred" on a daily basis ...

thanks for your patience, Mom ... and for sharing your love of soup ...



 

Country Captain Soup (thanks Nancy Carney)

1 tbsp. olive oil
1 large onion, chopped
1/2 c. red bell pepper, chopped
4 garlic cloves, chopped
6 skinless, boneless chicken thighs, cut into 1 inch pieces
1 tbsp. curry powder
1 tsp. grated, peeled fresh ginger
1/4 tsp. dried crushed red pepper
4 c. chicken broth
2 c. canned, diced tomatoes
1 large Granny Smith, peeled, chopped
1/4 c. orzo
2 tbsp. dried currents
chopped fresh cilantro
 plain yogurt

Heat oil in dutch oven over medium high heat. Add onion, bell pepper and garlic; saute until vegetables are soft, about 5 minutes. Add chicken, curry, ginger and crushed red pepper, stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to a boil. Reduce heat and simmer 20 minutes. (can be made 1 day ahead. cover and refrigerate. bring to simmer before continuing)
Stir orzo and currents into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and a dollop of yogurt.

taking stock

so let's talk stock ...

and while I do often make my own stock, I don't always and because this is just a friendly blog to encourage the soup lovers of the world, BUYING STOCK IS OK TOO ...

the only thing I will tell you about making your own stock is that you get to control what goes into it ... (for example, how much fat and salt, organic produce vs conventional) so, as with all things you consume, be sure to read the nutritional information ...

today I want to just talk about vegetable stock and a very wise friend of mine once told me, "when I am making vegetable soups, I use vegetable stock" ... which makes a whole lot of sense to me ... so thanks Michele Finnegan for that souper tip ...

if you do want to make your own stock, here's a super easy recipe using items that you probably already have on hand:

Basic Vegetable Stock*

1 tbsp. olive oil
2 large onions, quartered and peeled
2 or 3 stalks of celery, including leaves
2 large carrots, scrubbed
1 bunch green onions, chopped or 1 leek thinly sliced
3 or 4 cloves of garlic, minced (optional)
fresh parsley to taste
fresh thyme to taste
2 bay leaves
salt to taste
1/2 tsp black peppercorns
10 cups of water

Heat oil in a stockpot over medium heat.  Add vegetables and sauté for 10 minutes or until softened.  Add all other ingredients and boil covered for an hour.  Remove from heat and strain.  Use within 4 days or freeze for future use.

* This recipe is very flexible.  If you have mushrooms in the fridge, toss them in.  If you have another vegetable, toss it in too. 

East Indian Spices meet Red Lentil Soup

1 tbsp. olive oil (plus another tsp.)
1 onion, chopped (red if you have it)
2 carrots, chopped
2 celery sticks, chopped
1 to 2 tbsp. minced fresh garlic
1 tsp turmeric
1 tsp ground cumin
1/8 tsp cayenne (or more if you like it zippy)
1 28 oz can chopped tomatoes
1 cup dried red lentils, washed and drained
4 cups vegetable stock
1 tsp sea salt
1 tsp cumin seeds (I used ground cumin here as well because I did not have cumin seeds) 
1 tsp mustard seeds
1/4 cup chopped cilantro

Heat olive oil in tureen (naturally) ... sauté onions, carrots, celery and garlic until golden.  Add next 3 spices and stir for 2 or 3 minutes.  Add can of tomatoes and heat.  Add lentils and vegetable stock to pot and simmer for an hour, stirring often.  Stir in salt to taste.

Heat additional tsp. of olive oil in a small skillet and fry cumin and mustard seeds until they make popping sound.  Stir into the finished soup.  Serve garnished with cilantro. 

Your kitchen will smell amazing.

Happy Souping!

soupy tidbits

Americans sip over 10 BILLION bowls of soup every single year! That's a lot of soup!

 

In the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl.  As a result, consommé (clear broth) was born.

 

Since we're talking about the French, here's another interesting tidbit of soup lore.  In the French Court of Louis XI, the ladies' meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles! If this were true today, it would put plastic surgeons out of business!

 

Soupy Tidbits Source

 

 

 

 

 

Shrimp and Corn Chowder (thanks Marjorie Pacholec)

(note Marjorie's substitutions are in brackets)

Marjorie also doubled the recipe and, for her family of 5, there were no leftovers* ...

2 Tbsp butter
2 small leeks cleaned and sliced (6 scallions)
1 large baking potato peeled and cubed (2 medium potatoes)
3 cups reduced-sodium chicken broth (Costco's Better than Bouillon Chicken base)
4 cups corn kernels fresh or frozen (4 cans of no sodium corn)
1.5 cups of 1/2 & 1/2
2 Tbsp cornstarch
2 tsp Old Bay seasoning (Phillips Seafood Seasoning)
1 sweet yellow pepper, cored, seeded and thinly sliced (2 sweet red peppers)
1 lb medium shrimp, shelled, deveined and cut into thirds (I left mine whole)**
1 Tbsp lemon juice
1/2 tsp hot sauce

In large pot melt butter, add leeks, cook 5 minutes stirring occasionally. Add potato, broth & corn kernels. Simmer 15 min, stirring occasionally. Combine 1/2 & 1/2 and cornstarch, stir into pot. Add Old Bay seasonings and bring to a simmer. Add peppers and shrimp, simmer 5 minutes . Stir in lemon juice and hot sauce. Serve immediately.

*please note that Marjorie is the lone female in her household and the other 4 are grown men, well mostly ...

**one of Marjorie's mostly grown men suggested using crab next time ... as if it wasn't good enough already ...


Happy Souping

a little soupy feedback

here's what is making my tureen sing today, a comment from a follower:

I just wanted to let you know that thanks to you I have started making stews and soups again.  I had gotten out of the habit and am now enjoying having soup homemade from scratch.  I am always nervous making a new recipe as I never know how the family will react. It is always a disappointment when I spend a lot of time making something only to hear "mom, don't ever make this again".

Tonight I made a corn chowder with shrimp.  Evan says the next time I make it to add crab. Yay they like it!

Thanks, Marjorie, for the encouragement. 

Happy Souping! 

 

Roasted Carrot Soup (my version)

Photo courtesy of Ms. Tureen

on a busy night, or even an unbusy night, one of my favorite "go to" soup recipes is Roasted Carrot Soup ... not only because it is so flavorful and satisfying, but because I almost always have the ingredients in the house ... and it is a very flexible soup ... so have fun with it ...

 

Ingredients

• 1 or 2 small onions, peeled and cut into wedges
• 1 lb carrots, well scrubbed and cut into halves
• 2 tablespoons olive oil
• 1/4 teaspoon coarse salt, plus more for seasoning
• Pinch of freshly ground pepper, plus more for seasoning
• 2 cups vegetable broth (or enough to cover roasted veggies)

 

Now here's where it gets fun:  if you like ginger, add 1/4 to 1/2 tsp grated peeled fresh ginger (or to taste); if you like curry, add curry to taste 

 

How To

 

1.  Preheat oven to 450 degrees and cover a rimmed baking sheet with parchment paper (makes clean up so much easier).  Toss onions and carrots with salt and pepper and olive oil.  If you happen to have any seasoned oil, that works too.  I have a lovely herby olive oil that adds incredible flavor.  Roast the vegetables, turning occasionally until they have turned a lovely deep golden brown. 

 

2.  Transfer cooked vegetables to a large saucepan and cover with stock.  Add curry or ginger if you so desire.  Bring to a simmer and continue cooking until carrots are soft. 

 

3.  Puree vegetables and stock (I use my immersion blender for this task).

 

4.  Serve with a dollop of crème fraiche if you so desire ... I do not desire but that's just me.  I love it just the way it is ... sometimes I might serve it with a few crunchy homemade croutons but not always.

 

(And yes for those very observant few, I did sneak a sweet potato into my soup only because I had one lone sweet potato in the pantry.)

 

 

Happy Souping

 

 















Jamie Oliver's English Onion Soup

Chicken soup is probably my favorite go-to comfort food but second on the list would be this flavorful soup compliments of Jamie Oliver ... don't be deterred by the "knob of butter" or "lug of olive oil" the recipe begins with ...

And you must must take the time and have the patience to cook the onions slowly so they release their sweetness ...

You will have no regrets ... enjoy Jamie's English Onion Soup ...

soup quote

 "It [soup] breathes reassurance, it offers consolation; after a weary day it promotes sociability...There is nothing like a bowl of hot soup, it's wisp of aromatic steam teasing the nostrils into quivering anticipation."

~ Louis P. DeGouy, Waldorf-Astoria chef, The Soup Book (1949)*

* (Ms. Tureen is thinking she might need to find a

copy of The Soup Book, 1949) 





 

soupy tidbit

here's a little soupy fact for you to digest whilst I start chopping ... cherub #2 has chosen Spicy Black Bean Chili Soup (p. 107 in "for the love of SOUP") ...

according to Wikepedia: evidence of the existence of soup can be found as far back as about 6,000 BC ...

of course this is also about the time that Persians started making wine ... 

let's just pause for a moment of silence to give thanks for these two great happenings ...

 

 

Photo courtesy of Jeff Newfeld

 

 

 

souper etiquette

this is my soupy chuckle for the day:

"Hot soup at table is very vulgar; it either leads to an unseemly mode of taking it, or keeps people waiting too long whilst it cools. Soup should be brought to table only moderately warm."

~ Charles Day, Hints on Etiquette (1844)

le creuset "too good to be true" crusty bread

Staff of Life

 

 

 

well, when I'm not making soup, I can quite often (too often in fact) be found here on Pinterest ... yes it's become a bit of an unhealthy addiction and one I won't be giving up soon ... honestly ... however, I could be doing much worse things with my time, I truly could ...

so, whilst doing some recipe research, I came across this lovely blog Simply So Good ... and therein the magic began ... for it was on this blog that I discovered the "too good to be true" crusty le creuset bread recipe ... and it truly is "too good to be true" ...

give it a try ... you won't be sorry ...

Bread Recipe

go make yourself a loaf ... start now ... and you could have a delicious piece of your very own homemade bread for lunch tomorrow ...

is there anything better ...

happy bread making ...

Lemon Chicken and Rice Soup (thanks Nancy Carney)

6 C. chicken broth
1 T. vegetable oil
2 boneless, skinless chicken breasts
Salt and pepper
1 medium onion, minced
2 medium carrots, peeled and sliced into ¼ inch rounds
1 t minced fresh thyme
¾ c. long-grain rice
2 T minced fresh parsley
3 T. lemon juice
4 large egg yolks

 1. Bring broth to boil in large saucepan over high heat. Cover and set aside. Heat oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until lightly browned on both sides, about 2 minutes per side. Transfer to a plate. Lower heat to medium, add onion and cook until lightly browned, 3-5 minutes. Stir in hot broth and scrape browned bits from pan. Add carrots, thyme, rice and chicken. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
2. Transfer chicken to cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes. Cut chicken into bite-sized pieces. Off heat, stir in chicken and parsley.
3. Whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup of soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper. Serve.

Healing Chicken Soup (thanks Jan Gourley)

The healing power of soup ... my always-giving sister-in-law Jan made this soup for a friend suffering from lymphoma ... see her note below*


Whole chicken cut-up
onion chopped
bok choy. chopped
garlic, minced
leeks, chopped
low sodium chicken broth
egg noodles

I boil until noodles start to break-up and it tastes like dumplings! The bok choy is the secret ingredient!


*The most expensive soup I ever made - cost $79 to ship overnight!

Tomato Soup--plain old Tomato Soup

2 tsp olive oil
2 c chopped onion (I told you to make extra onions)
2 c chopped fennel bulb
2 cloves garlic, minced
4 c organic vegetable broth
1 28 oz can diced tomatoes undrained1 thyme sprig (I just tossed in some dried thyme)
1/4 tsp salt
1/4 tsp ground pepper

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 min. Add fennel; sauté 3 min. Add garlic; sauté 5 min. (Ok let's be frank ... I just tossed them all in together and sautéed until they were tender.)

Add broth, tomatoes and thyme and bring to a boil. Simmer 35 minutes. Season with salt and pepper. Blend and enjoy.

soup quotes (thanks Kris Brewster)

"Beautiful soup! Who cares for fish, game, or any other dish? Who would not give all else for two pennyworth only of beautiful soup?" -Lewis Carroll

Vegetarian African Sweet Potato and Peanut Soup (thanks Karen-Anne Thomson)

This is a vegetarian version of African Sweet Potato and Peanut Soup. After making it the first time, I cut back on the cumin as I personally found it to be too strong.  

1 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced2 tsp minced fresh ginger root
1 ½ tsp ground cumin
1 ½ tsp ground coriander
½ tsp ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 ½ lbs sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 ½ c water
1 tsp salt
¼ c chopped, unsalted, dry-roasted peanuts
1 pinch cayenne pepper
2 tbsp creamy peanut butter
1 bunch chopped fresh cilantro (optional)

Heat the oil in a large saucepan over medium high heat. Saute the onion 10 min until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves. Stir in the tomatoes, sweet potatoes and carrot and continue to cook and stir about 5 min. Pour water into the saucepan and season the mixture with salt.  Bring to a boil, reduce heat and simmer 30 min. Remove from heat and in a food processor or blender, blend the soup with peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan, whisk in the peanut butter and cook until heated through. Serve warm with fresh cilantro.

Seeded Biscuits (thanks Karen-Anne Thomson)

A form of bread is a must when enjoying soup, especially on a cold night! I’ve made these seeded biscuits countless times and they never fail to disappoint.  They are quick to make and freeze amazingly well for up to 2 weeks. Just thaw and reheat in a 350 oven for 10 minutes.

1 ¼ c all-purpose flour
1 c whole wheat flour
¼ c each sunflower seeds, flaxseeds and wheat germ
1 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
½ c cold butter, cubed
1 c milk
1 egg, lightly beaten
2 tbsp sesame seeds

 In a large bowl, whisk together all-purpose and whole wheat flours, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in milk to form soft slightly sticky dough. With floured hands, turn out onto lightly floured surface; knead gently 10 times. Pat out into 7 inch square. Cut into quarters, then cut each quarter into 3 strips. . (I’ve sometimes used a floured glass and cut the pastry so the biscuits are round instead of in strips) Place 1 inch apart on an ungreased baking sheet. Brush tops with egg and sprinkle with sesame seeds. Bake in centre of a 425/220 oven until golden, about 12 minutes. Let cool on pan on racks.

Enjoy :)

 
 

 

Roasted Parsnip Bisque (thanks Karen-Anne Thomson)

1 lb parsnips, peeled and trimmed
1 tbsp olive oil
½ med onion, coarsely chopped2 celery ribs, coarsely chopped
1 med leek, white and pale green parts only, chopped
4 ½ c chicken broth
¾ c heavy cream
2 tsp brown sugar

Preheat oven to 350.

 

Toss parsnips in shallow baking pan with ½ tsp olive oil and roast in middle of oven, turning often, for 30 min. 

 

In a bowl, toss onion, celery and leek with remaining ½ tsp olive oil and add to pan. Roast all veggies for another 30 min, turning often. 

 

Cool slightly and coarsely chop parsnips. 

 

In a large saucepan (like your new le creuset), simmer broth and veggies, covered, for 20 min. 

 

Puree mixture in batches in a blender or food processer with the heavy cream. 

 

Transfer to cleaned saucepan, stir in brown sugar and add salt and pepper to taste. 

 

**If freezing, do not add the cream, sugar, salt and pepper. Add the cream once the soup is thawed and heat through, then add the brown sugar, salt and pepper**

Enjoy :)

heart-shaped carrot tutorial ...

here's a link from helpful follower Linda Berres for cutting heart-shaped carrots ...

when my daughter is not feeling well, the two things she asks for are ginger ale and my homemade chicken soup ...

don't you think being served chicken soup with heart-shaped carrots would speed up the healing process ...

http://www.recipebyphoto.com/heart-shaped-carrots-tutorial/

Kitchen "Must Haves" ... (souper tip)

happy Monday fellow soupers ...

 

 

BUT before we get ahead of ourselves, I thought we'd best talk "Must Haves" for the kitchen ...

 

1. Lovely large pot for simmering soup (here’s your chance to justify that Le Creuset you’ve been coveting … my groom bought me one for my 50th birthday and it has improved my cooking immensely)
2. A beautiful apron (mine came from the sale room of Anthropologie) -- some soups can be a bit splashy
3. Veggie peeler
4. Sharp chef’s knife for chopping
5. Measuring cups and spoons
6. A large chopping board
7. Soup ladle (I’m still looking for the perfect one ... my Mom has a lovely hand-carved wooden one that almost found it's way into my suitcase at Christmas)
8. Colander
9. The freshest possible herbs
10. Something to blend soup--my immersion blender works wonders for churning the soup but, if you don’t have one, you can use a blender or food processor for pureeing
11. The new Nissan Leaf for jetting back and forth from the grocery store economically (ok this one is a bit of a stretch but I do have another birthday coming up and a girl can dream while she's in the kitchen can't she)

Bobby Flay's Pork Chile Verde (thanks Sandy Tatko Gorman)

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved 3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed

Preheat the oven to 400 degrees F.

In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.

Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.

While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

Souper Tip: Onions

just about to start chopping for African Peanut Chicken Soup ... on a chilly northwest day like today, this is going to hit the spot for dinner ...

souper tip: when you chop onions for a recipe, double the amount and put it away in the fridge for the next pot of soup ... almost every soup begins with a bit of oil and a chopped onion ...

Hamburger Soup

you know the old saying "hair of the dog" ... well i think a ladle full of this soup will cure what ails ... years ago, on Christmas Eve, i used to make a big pot of soup and have friends and family in for dinner ... well we've moved far from home but this soup never fails to satisfy ... it was one of the first i made way back when ...

Hamburger Soup

1 ½ lbs ground beef
1 medium onion chopped fi...ne
1 28 oz can tomatoes
2 cups water
3 cans consommé
1 can tomato soup
4 carrots chopped fine
1 bay leaf
3 celery sticks chopped fine
fresh parsley
½ tsp thyme
pepper to taste
8 tbsps barley

Brown meat and onions together. Drain well. Combine all ingredients in large pot and simmer covered, at least 2 hours or all day in crock pot. Serves 10 and freezes super well. Amazing with crusty bread.

Happy Souping :)

"Soup" ... the poem ...

and, so, to get us started down our potagey path, here's a poem by Carl Sandburg aptly entitled "Soup":

I saw a famous man eating soup.
I say he was lifting a fat broth
Into his mouth with a spoon.
His name was in the newspapers that day
Spelled out in tall black headlines
And thousands of people were talking about him.

When I saw him,
He sat bending his head over a plate
Putting soup in his mouth with a spoon.