In The Secrets of Jesuit Soupmaking: A Year of Our Soups, Brother Rick Curry, S.J. writes:

“Soup is very comforting. It touches something deeply rooted in our lives. Like bread, soup is one of the earliest preparations in the recorded history of food, and doubtless predates recorded history. As soon as man possessed fire, and a fire-resistant receptacle to cook in, he began to make stews, soups, and breads. So elemental is soup that in many languages it is synonymous with, or a substitute for, the whole notion of meals or food. Expressions such as ‘Soup’s on!’ mean simply that dinner is served. The verb ‘to sup,’ meaning to eat the evening meal, and its substantive form ‘supper’ both derive from the word ‘soup’ or its cognate ‘sop,’ which means to dip or soak pieces of food – of course, usually bread – in broth, wine, or some other liquid.”

Below are three tried and true recipes for hearty cold-weather soups. They are old recipes that I have adapted over the years. As with any soup, it is best to taste and adjust seasonings as you go (I always add a little more salt and pepper and I always adjust the amount of water that I use in each recipe). Read more

Please note: ATG is “traveling” along a rosy “ridge” in a distant “realm” of sparkling light. We’ll be back at the “table” December 7th.

“A meal doesn’t have to be like a painting by Raphael, but it should be a serious and beautiful thing, no matter how simple…[w]hat nicer way for a family to get together and communicate? Which is what life is all about, really.” – Julia Child, as found in “Thanksgiving, The Julia Child Way“, New York Times, 2015