• Shana Ritter

Making Soup

Lately I have fallen back in love with soup. Anything from chicken stock with minimal vegetables to pureed potato leek , to beans, sausage and kale, and not to forget lentil soup, or a basic tomato.

What I love about soup is the mixture of things that disappear into each other in order to create something warming and delicious –  the room for mistakes and experimentation, not to mention the stirring and adding, simmering and tasting.

Soups are forgiving, if your short on one ingredient you can easily substitute something else, if it’s not looking good get out the immersion blender and turn it into a puree. Too thick?  add a few spoons of yogurt.  Too thin? Grate in a potato or some carrots.  Want to empty out the fridge  – soup.

I like making something satisfying from seemingly disparate ingredients, almost like making something out of nothing.  I like chopping, sautéing, stirring, pouring, tasting and spicing. Discreet physical acts connected to what my senses tell me.

I like working on something that has a beginning, a middle and an end.Especially something that tastes and feels good.


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