On Why We Make Soup

On Why We Make Soup

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In case you haven't noticed yet, it's Soup Month at The Kitchn. For those of us in the Northern Hemisphere, it's pretty cold. In NYC this morning as I type, it's 13° F. Breakfast soup sounds good right about now.

I make soup because it's comforting and it will often clear my fridge of ingredients that need attention. I make it because it can be sloppy and still appetizing and because it can often pass as a one-dish meal. Presentation is a breeze with a nice sprig of herb or dollop of something creamy. Wow, guests often say, that looks beautiful. And there's no fancy equipment required for most soup-making.

Soup is a dish that every culture shares. I have not traveled to a place or met a person from a far-away land that does not have soup as part of their culinary tradition. I carry with me into the kitchen for every soup-making adventure the image of cooks all over the world plunging their ladles into soups. Even in warm places, there is soup. Faith, who is on vacation in Kenya, posted this East African Groundnut Soup yesterday. It's thickened with peanuts. Delightful!

Here are some of my favorite soup recipes from The Kitchn:

Italian Escarole Soup
Kale and Apple Soup (a concoction I created for my 2-year-old)
Mexican Chicken Soup
Pumpkin Tortilla Soup
Ajiaco (Chicken and Potato) Soup (a traditional soup from Colombia)
Spinach and Lemon Soup with Orzo
Fridge-Clearing Lentil Soup
Nettle Soup (Nettle season is almost upon many of us!)
Quick Onion Soup
Miso Soup

(Nettle soup image by Kathryn Hill for The Kitchn)

Last Week's Posted Email: No-Knead Fennel and Anchovy Pizza

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