During the bomb cyclone of early January this White Bean, Red Chard and Sausage Soup soup got us through the snowy cold. It’s a warming, stick to your ribs, keep-you-full-for-hours kind of winter soup. And if you know me, you know I like soup.
And if you don’t know me–I’ll tell you about my love for soup. It’s my favorite food. There’s something about broth that is SO satisfying. The flavors that can be coaxed from bones, vegetable scraps or even a few onions never cease to amaze me. And when I was a kid, matzoh ball soup from The Mill Basin Deli and Sancocho (a Dominican stew of root vegetables and a variety of meats) were two of my favorite (and very different) meals.
Fast forward to college, a time in my life that is blurry and confusing–the nights I most clearly and fondly remember were nights my roommates and I ordered Asian fusion and watched tv. While others ordered California rolls and sesame chicken, my order always always consisted of two or three soups (wonton! hot and sour! miso! eggdrop!). They still make fun of me ten years later.