Back-in-Town Soup

“So…dinner! What shall it be?”


“I’m actually not even all that hungry, so whatever you want is fine.”

“Well, I’ve been eating a lot of fried food. That’s all they eat down there.”

“That was exactly me a week ago. Eating when you’re traveling is…well, not good.”

“Yeah. So…vitamins. Vegetables. Healthy.”

“I have frozen mushroom broth.”

“Maybe greens? Let’s add greens.”

“Rice too.”


“I’ll be over soon.”

And just like that, the “I’ve been eating crap for a week, I need to get something good in me NOW but I don’t want to go grocery shopping” soup was born.

  • 1/4 c. butter
  • 2 cloves of garlic, minced
  • 1 medium onion, diced
  • Handful of mushrooms, cut into bite-sized pieces (we used baby bellas)
  • Thyme
  • 1 qt. mushroom broth
  • 2 handfuls of spinach, chopped
  • 1/2 c. cream
  • 1 c. cooked brown rice
  • Parmesan cheese
  • Salt and pepper to taste

Melt butter over medium heat. Add garlic and onions, cook until fragrant and translucent. Add mushrooms, cook until tender.

Add thyme, mushroom broth, simmer for a bit before adding spinach. When spinach cooks down, add cream and cooked rice.

Serve with Parmesan and salt and pepper to taste.


In these parts, parents visiting usually means “Get everyone together.” Of course, in La Soupe speak, that translates to “Get everyone together and eat soup.”

Dad swooped into NYC for one night this week, so I got the neighborhood crew (+ a few Manhattanite stow-aways) together and welcomed him in the best way we know how: throwing a Soup Night in his honor.

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After a morning of walking around Istanbul’s three greatest sights in the slight rain, you can imagine how good it felt to sit down to a bowl of this:

It was not too thin, but not too thick, either, with a very smooth taste. Eventually I squirted in some lemon from the wedge, and that was even delicious. Though the rest of the lunch was tasty, I would have been just as happy with a couple more bowls of this soup.

Lentil soup is one of the best combinations of amazing taste and low price you can find in the food world. While some recipes include various vegetables (tomatoes, potatoes, carrots) and herbs (mint is very common, and paprika too), some are no more than lentils, broth, onions, and some kind of oil.

(Note: Although many of these recipes call for a meat stock, I’m going to label it as vegetarian because the switch to vegetable broth is an easy one to make.)

Want to make it yourself? Try one of these recipes:

Things have been quiet around here lately, due to a bunch of traveling and working and, you know, living. But since Bloglines has been dutifully catching any soup-themed recipes floating out there in the blogosphere, I’ve got lots of recipes that have been dying to meet you.

Pumpkin Coconut Soup

First, I will start apologizing for my recipe in metrics. I’m just a stupid European after all. I will try and give you more universal indications for the quantities, if I remember. But the most important thing to bear in mind is that I wrote these quantities for the needs of writing down this recipe, but I myself never measure anything, so don’t worry too much about getting a quantity slightly wrong. It won’t ruin anything.

Start buying about 1.5kg of potatoes (like 10 medium sized ones), one small pumpkin (diameter 10 to 15cm. Somewhere half way between the size of your head and the size of your fist. Depending on how intelligent you are and whether you are a male or a female cook. To diffuse any future complaints, I remind all you people that these two criteria aren’t correlated). You will also need to get your hands on salt, olive oil, pepper, honey, coconut milk, crème fraîche and chives. Officially, only the chives are optional, but really, use this recipe in any way you like, and if it turns out good, let me taste next time we meet!

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