HUNGRY GERALD

Yes, Lewis Carroll described HG/BSK’s soup suppers perfectly. A bowl of BSK soup, bread, cheese, and wine. Chocolate truffles for dessert. That describes many suppers in HG/BSK’s Central Falls, RI. loft. (Omit the truffles and that’s a typical supper in France. The word ‘supper’ is derived from the French word ‘soupe’). BSK makes many tasty soups. “Green Soup” is a favorite–Chicken broth and a melange of everything wilted and aged in the fridge mixed with herbs and spices and pureed in the food processor. A thrifty “clean out the fridge” delight. HG is fond of BSK’s Middle Eastern red lentil soup and holidays would not be complete without squash soup (originated by HG’s late sister, Beulah). A winter soup pleasure is chickpea soup from a Marcella Hazan recipe. When HG/BSK are summering at HG/BSK’s prince Edward Island oceanfront home, BSK makes a superlative sorrel soup with the vegetable (herb?) harvested from BSK’s garden.  HG recalls HG”s late Mom making a clear soup from sorrel leaves–“Schav”.  It was served icy cold. She also made a cold beet borscht which had a pink color when mixed with sour cream. A boiled potato was served with these summer refreshers. BSK has a repertoire of more than a dozen soups. However, when there are no BSK soups in the fridge, HG relies on these products:  Rao’s–Chicken Noodle and Wedding Soup are good choices. Amy’s–healthy ingredients and many flavors can be enhanced by a splash of olive oil. And, if there’s a Chinese eatery nearby you can’t go wrong with a container of Hot and Sour soup.