Dear Soup Development Team,
After twenty-one weeks, I have decided to hang up the proverbial soup pan, expand my horizons and move past this wonderful appetizer. Therefore, “soup up my soup” will serve as the predecessor for a new, more diverse discourse on the world of gastronomy. For those of you who actually read through these musings, you’ll notice that my notorious topic drift eventually led to the blog losing the focus of being simply about soup, and was begging to move beyond these borders and become more free-form in nature. So, watch out for something new in the next few weeks. It will be better, I promise.
The ginger plant, or Zingiber officinale, has a long history of cultivation, originating in Asia, then travelling to India, Southeast Asia, West Africa and the Caribbean. Culinary uses are many and varied, ranging from being the main ingredient of ginger ale, to being used in a variety of Indian and Chinese dishes. Ginger also has many medicinal uses, having evidence of blood thinning and cholesterol lowering properties, as well as being frequently used to treat dyspepsia and colic.
Although outrageously overpriced in shi-shi grocery stores like Loblaws and Sobeys, you can get ginger route in a bag for cheap at most Asian grocery stores. It is a staple in all of my Asian cooking, most frequently as part of marinades. You can peel the root and then use a cheese grater, or just smash it down on the cooking board if you have a cleaver. I like smashing things with the flat side of a cleaver, which is probably testament to my impatience when I have too much food prep to do for a meal.
Sim Simma (Whose got Tomatoes and some Ginga?)
Anyone who talks to me regularly knows of my obsession with Sandwich Box, a gourmet sandwich joint on Richmond St. across the street from my office building. Last Thursday the soup was Tomato and Ginger, and it was the best soup I’ve had there in a while. So, here is a solid version of it.
Cut up and then Puree the following:
2 yellow onions
4 ounces of ginger root
Melt in a soup pan over medium heat:
1/2 cup butter
add and cook for 4 minutes and stirring frequently:
Onion puree that you just made
Puree and add to the saucepan:
2 pounds of hot house tomatoes
Add, bring to a boil, then sim simma on medium low heat for 30 minutes:
1 cup vegetable (or chicken) stock
2 tbsp of white sugar
sea salt and pepper to taste
2 cups of heavy cream (whipping cream)
In a separate bowl, beat:
2 egg yolks
Add a small portion of the soup into the yolks, and then pour mixture back into the saucepan
chives, cut into lengths
Track of the week:
Track this week is Sultans of Swing by Dire Straits, because it’s a way better song than anything by Beenie Man.
Adios for now,
“made from scratch”