It was my Dad who unwittingly taught me how to make a good soup base. Growing up, we didn’t get any official formal training from him – he never sat us down and instructed us on the method or the amount of ingredients, but over the years I gleaned the main components – a base of chicken – bones and skin intact – a long slow cooking time, and three or four bay leaves. It was the latter that stuck with me, and is the secret to many a good soup.
Now at the age of 90, my Dad is a little more frail, so I’ve been making the soup for him. I employ his same methods, and the requisite bay leaves, though I modify it to make it ulcer and stomach friendly (turmeric is one key ingredient, while a reduced salt and acid component form another healthy dimension). Sugar snap peas and spinach add greenery and iron, while celery and carrots round out a rather basic, but tasty, soup. Salt and pepper can be used sparingly, and to taste – and even if you add a bunch there’s still less sodium you’d have if you used a store-bought stock. This easy soup constitutes a decent lunch or early dinner for winter.
Amendments to bulk it up include cooked rice or noodles, which should be added right before serving (unless you’re cooking them in the soup, which I’ve never done), or simply serve with a side of hearty bread. A good soup warms the heart, and kindles warm memories.
