HUNGRY GERALD

There is no soup better than BSK’s “Green Soup”. BSK gathers all over-the-hill and leftover greens in the refrigerator: spinach, lettuce, zucchini, basil, parsley, broccoli, etc. These greens are cooked with chicken broth until soft. BSK adds olive oil, garlic, some chopped onion and a host of spices. The melange is pureed with an immersion blender, heated and served with a dollop of Greek yogurt (HG gives it a sprinkle of cayenne or Aleppo pepper for picante flavor). This is the best chilly weather lunch or supper appetizer. Happily, BSK made a big pot of this wondrous soup. Pot was so big that it didn’t fit in the fridge and had to be stored overnight on the fire escape outside of HG/BSK’s Central Falls, RI., loft. Incidentally, it appears on the menu of son Jeremy and wife Maiko’s Freeman Shokudo, their busy izakaya in Tokyo. Japanese customers enjoy it.