Although Dorie calls this week’s recipe, Spur-of-the-Moment Vegetable Soup, she admits it’s really Stone Soup. She’s referring, of course, to that glorious ancient folk tale which, in 1947, writer Marcia Brown used as the basis of her children’s book entitled Stone Soup. And for writing it, Brown won a prestigious Caldecott Medal that year.
Before we get to the soup, let’s move on to dessert, Oatmeal-M & M’s Cookies baked by Liz Berg of That Skinny Chick Can Bake. In July, Liz participated in an on-line baking auction to raise money for victims of our devastating Colorado fires. After a fierce bidding war, I successfully won her cookies. We decided that she would wait to bake and send the cookies until mid-October when my entire family, including two little girls who love cookies, would be in Aspen.
This past Tuesday we celebrated Michael’s Life with family and friends at a wonderful and joyful service. Our two little cookie monsters stood at the altar, in a church full of strangers, and sang like angels. Is it sacreligious to say they nailed “Amazing Grace”? It goes without saying that when the anticipated cookies arrived, even their Mother (that’s Melissa), let them each have a bag, no sharing. Thanks, Liz, you baked a great reward!
The vegetable soup, which was our main course for dinner tonight, was a wonderfully simple and nutritious entrée. After cooking sliced carrots, onions, celery, and seasonings in olive oil, I added chicken broth, diced potatoes and brought everything to a boil. After taking it down to a simmer for 20-30 minutes and adjusting the seasoning, I did choose to puree it. And to that pureed soup I added cooked quinoa for extra nutrition, texture and flavoring. I served the hearty soup with yellow/red beets and crusty bread for a delicious meal.
To see what stones my colleagues threw in their soup this week, go here.