Monday, April 5, 2010

White Bean Soup

I realized as I was putting this soup together that my soup-making has evolved into a game with one rule: I'm not allowed to buy anything specifically for the soup. I suppose I cheat in that I usually keep things like beans and chicken stock on hand, but the moment of making is spontaneous, and I use whatever is already in the house. Yesterday that meant:

1 lb. mayacoba beans
1 squishy box chicken stock
1 big badly sprouted oninon
a few chunks of country ham
2 ancient butternut squashes
some fresh sage

The soup is sublime. I am finally getting a handle on the texture of bean soup. Realizing that the secret to thickness is blending some of it up and adding it back to the pot was a big step. That's the thing about being self taught (at cooking or, I suppose, anything else): you gain a lot of confidence at the expense of some startling holes in your repertoire.

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