Soup for the soul, when in doubt..

Hello friends,

I have hesitated, and procrastinated in my bringing my next post up, then I realize, that the life you live while doing this is precisely the point. YOU don't know what I have been doing, or reading unless I tell you!

Well, I am saying that while getting charged and ready for the blog (font? background color, focus?), I have been reading Michael Pollans Omnivore's Dilema, which sent me right off track. If you want to join a bookclub meeting about this, then write to me here):

I got a little weird about what I was buying and eating, and got a little overwhelmed about things to buy and put in my mouth, and then what I would advise to you. I realize I am a bit premature in that, so I am getting back to basics. I made soup on Sunday.

It rained just enough to make it so perfect... I had most of the ingredient's in the house, save for a lovely bread to eat it with. I like a day that I am going to work on a project, or in the yard, and the smells from the kitchen keep building while I work on something else. Stopping occasionally to have a hand in building the pot bigger by layers, to delicious end.

The soup on Sunday was fabulous, and rooted in all that I believe about making something out of what you find or have (from a good source?), so hear goes:

Here are my ruminations on an Italian Country Sunday...
Rustic Chard, White Bean and Chicken Soup:

1 generous ounce proscuittio, chopped finely (I find ends and pieces at the stores i the deli..)
3 tbsp good olive oil, not extra-virgin; (do not waste your money...)
1 small yellow or white onion, chopped reasonably finely
4 cloves of garlic, peeled. divided. (2 sliced, 2 smashed and chopped * )
2 smallish live carrots, scraped, cut into smallish pieces (1/2' inch?)
2 large celery branches, with leaves, strings removed, chopped with leaves.

2 tbsp, fresh herbs like oregano, thyme, parsley, rosemary, at least 2...

1 lb. chicken breasts(about 2, bone in)

4 cups water, or 2 of chicken stock and 2 water
2 tomatoes, not too palid, chopped whole, or 1 14 oz. can tomatoes, prefferably San Marzo.
1 parmesan rind, from the fridge or freezer. Don't leave this out if you have or can make one. Cut away from a good parm wedge if you have to. Really!
1/2 bunch of chard, red or mixed color. Cut out the stems in a 'V' from the leaves, chop those stems, then roll and chop the leaves seperately. reserve for a bit.

For the soup, begin by sauteeing the proscuittio in a large deep pot with a heavy bottom. 4-6 quarts. better too big than small, and wider at the top than narrow. We are not making stock, only an hour or so on the stove, but heavy is better than not.

Put in the prosciutto, and 1/2 the olive oil, plus after a few stirs, the onion, carrot, celery and finally, after a a steam and stir of a couple minutes to soften, add the chopped garlic. give it a couple minutes to become fragrant over medium heat, then add the chicken breasts , skin side down and about 1/3 the chopped herbs.

Let it all mish-mash, cook, and begin to be fragrant. stir as needed to not let anything really brown, but to make it smell and get savory on you. Turn the chicken breasts at least once so their other side gets some heat and love from the goodness in the pot so far.

Add the stock, water if used to dilute or substitute ( it is really fine to make with water!, you just need a little more salt and pepper...), and the tomatoes. Add the parmesan rind. Add the chard stems, but not the shredded leaves yet.

Turn it down to a low flame where there is the barest simmer. cover. Wait about 20 minutes.

Then, take out the chicken to a plate, and cover it loosely. You will work with this in a bit after it rests and cools down. takes a breather as it were..

Add to the broth the chard chopped stems, and stir. Take the cover off the pot, add another 1/3 of the herbs, and the can of rinsed white beans. Let simmer low for 20 minutes while the breasts rest.

While the simmering is happening, after about 15 minutes or so,

take the skin off the breasts (feed this and any flotsum to your cat/dog), pull the meat, and chop in 1/2 inch chunks.

When the chard starts to soften, add the chicken, and the rest of the herbs. check for S&P; maybe 1/3 tsp each? add more as needed, maybe some basil or parsley if you have it around?

Turn it off, and wait 1/2 an hour. I know, too much time for soup, but time is what makes deliciousness;

Come back, taste, and adjust.

Serve with bread, apple or grapes, cheese, and love. Yeah!