“A trip to the moon on gossamer wings” (Cole Porter). No, HG’s delight in BSK’s inventive soups is not so aesthetic but robustly earthy. There is no better lunch on a cold day. Turns winter into spring. BSK rummages in the refrigerator and combines aging vegetables and greens with herbs, spices and stock. They go into a pot and after cooking are pureed with BSK’s immersion blender. Sometimes the bowls of soup are topped with Greek yogurt (and a sprinkle of cayenne or Spanish smoked paprika). This week BSK did a variation of Melissa Clark’s (NY Times) recipe for spinach and mushroom soup. Aged mushrooms, baby spinach and leeks plus fresh thyme and basil went into the pot with Swanson’s chicken broth and a host of spices including cumin, cardamon, coriander, etc. The result was an explosion of flavor. BSK calls her creation “green soup” or “garbage soup.” HG calls it “wonder soup.”
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