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November 29, 2024

Soup Waits For No Man aka I Just Can't Help Falling In Soup

A pot lid fallen into soup
The first of the fallen. Not the last. Not the last, indeed…

I can make soup. Pot, water, bone1 - done. I have a blender that has a soup setting, where, if I want (and sometimes I do), I can put frozen veg in there and less than ten minutes later, I have soup. Hot. Soup. Right out of the jug.2 I don’t even have to boil a kettle.

Sohla has a recipe called “How to Make a Velvety Vegetable Soup out of Anything”, and yes, I knew she meant food-type items. Fool me once!3. Like the cucumber salad and the nut dust/dry dip, there isn’t so much a recipe as a series of choices to be made along the way (just like friends). She goes through the stages: sweat, simmer, blend, adjust, garnish, store (just like friends!), and gives reasonings for why you’re doing each step at that stage (e.g. during Sweat you should pop in any spices: “They need direct contact with fat to bloom”, and yes, I knew that didn’t mean the chili flakes would turn into a beautiful bouquet. Fool me twice!4).

Frankly, her ability to encourage independence and facilitate development of my own thoughts and recipe pairings is getting a little disgusting. Like, yeah, I know you’re going to make explicit something I’ve just vibed with and not really planned in, and now I’m learning about myself and my ability to sense time and willingness to take time and put thought into something when I feel said time has gotten away with me.

A screen grab of a show at 57:20
The time it took from set-up to “I think this vegetable can be considered tender. It did bring me that bouquet.”

This is the final recipe in the Taste chapter (not the final one for me - I’ve not really been in the mood for Homemade Maynoisse5, or watermelon-heavy salads), and the only one supposed to be served hot. The rest have less of a time pressure (supposedly, but you, know, what if I’m hungry?), so you can experiment more without feeling hemmed in by time.

I felt hemmed in by soup.

It was supposed to be for Wednesday. That was the plan when I made out my recipe map, figuring her “Honeynut & Miso” “souper inspiration” had the fewest ingredients for me to buy.

An open book and many blue post-its.
Wow! Such plan! Much prep. Good girl.

Then, Wednesday morning came and, well, I just didn’t want to start soup and have to wait for it to be ready to eat it. I had other things to do! Like. Stuff. You know? Things Wednesday things. So, after lunch, I got down to chopping, sweating, and simmering for the morrow’s luncheon repast. And the morrow’s morrow, for it is bizarre to me that soup could only be for one meal. (I have generally made soup that seems to self-replenish, and then I hate soup for a while. This soup lasted two meals, and I did not hate it, but I did have to heat it from cold twice. That’s fridge soup two times straight in a row. So. I don’t hate soup, but it’s taken like a week to get into the mindset to write this.)

A butternut squash and various ingredients for soup.
I am no honeynut6

A half a butternut squash
Wait, wait this is a better image for that, right? I am no honeynut. And then it gets all chopped up? She gets chopped up, right?

And now I am under time pressure, cos I said I’d make dinner, and now it’s six7 and I have spent a considerable amount of time trying to figure out who the Witch King is in any scenario. So. Basically, this soup took a really long time and things kept falling in it.

Chopped veg in a pot
That took time.

Straining yoghurt
That took time8

Sieving soup
Oh, you better believe that took time.9

A mixture of autumn colours caught in a golden sieve
We’re saying chili seeds and the concept of autumn colours.

Hot drinks gone cold
Look how cold our tea10 got!

Velvety orange soup
So velvety tho… 🥰

A lump of miso is soup
Maybe next time, we add the miso paste before we blend and sieve…🥲11

A spoon in a soup
Then this happened.

A yoghurt lid in soup
Honestly. Could have cried. This wasn’t even the same day! But it was the same soup…

Toast and tea and soup
It was pretty tasty though.
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  1. Sometimes the bone is a carrot. Usually it’s peas. Sometimes, it is a stone, but that’s only in primary schools. ↩

  2. You wouldn’t…would you? With a straw? Oh, straight down the… I guess I really haven’t had a reason to consider the word ‘gullet’ in a while. ↩

  3. “Why do you keep on fooling me?” ↩

  4. “You know I am easily fooled.” ↩

  5. Mayonnaise. Fuck. I thought I’d get at least two or three out before hitting on the correct spelling. Well. GUESS WHO JUST NEEDS TO CONCENTRATE? crosses arms12 ↩

  6. Honeynut = butternut squash but sweeter, afaik ↩

  7. And if you see when this is posted, you might find that dinner’s gonna be a lil late tonight. #dontatme ↩

  8. Straining yoghurt for the garnish. It was just wet, you know? Maybe dairy yoghurt, or non-greek style (yes, I know that’s thinker anyway, so maybe that was the consistency needed anyway… It was the consistency I got, and it was good. Just. Wet.) ↩

  9. And so much longer that I started with a silicone spatula. Straining needs hard wood13 to work. ↩

  10. Yes, one is an instant coffee. I’m not a heathen to brew so dark. And, yes, further down it is a different day, hence the crab mug and tea, not fox mug and coffee. #insideintel #dontatme ↩

  11. Or we make sure it’s properly sealed in the fridge from use to use. Hey, we’re all looking for the guy that did this! ↩

  12. obvi below breasts, where else? ↩

  13. I said what I said. #DONT #AT #ME ↩

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