The Soup Loop

There are certain dishes which, when I see their photographs and read their lists of ingredients, I'm less than excited about. Take lentils. Lentils, I know, have been eaten by humans for thousands of years, so we've had plenty of time to learn what goes well with them, how to season them, how to prepare them. And we wouldn't still be eating them if they weren't satisfying, right? In this version of lentil soup, we also have the "humble clan" of onions, carrots, celery, garlic. A little smoked sausage for flavor. I have to admit that I've been staring at this recipe in Ina Garten's Barefoot in Paris for years now, and haven't been the least bit inspired to make it (although I have made several recipes from the book and have always been pleased). Haven't I learned by now that the simplest players make the best results? Something magical happens when just the right seasonings are paired with just the right combination of time-tested ingredients....

I'm addicted to them. I've made my own, from potatoes, flour, and salt, and they were divine, but the vacuum-packed ones you can get at groceries now are very close to homemade. Who doesn't like a little dumpling no w and then? This soup was an improv that totally worked. The beans boost the protein, so if you're eating this for a meatless supper, add them. Cooked pasta or rice could definitely stand in for gnocchi. Mushroom-Tomato Soup with Gnocchi 1 cup chopped onion, white or yellow 3 to 4 cups sliced mushrooms (I used a combo of shiitake and white button) a little olive oil 1/2 teaspoon dried thyme salt and black pepper 1/2 teaspoon crushed red pepper flakes (optional) 3 cloves garlic, minced a few tablespoons of dry red or white wine, or 2 tablespoons of wine vinegar 1 14-oz. can diced tomatoes, undrained, or two chopped tomatoes 3 cups chicken broth, vegetable broth, or water 2 tablespoons prepared pesto, or some chopped basil and extra garlic 1 15-oz. can white ...

This is the most-requested soup I make...it has convinced several people to hang around my house, offering to peel, chop, fix leaky faucets, or entertain until the soup was ready to eat. It won't look pretty while it's simmering--it'll suggest a brownish, murky, apple-y stew--but once the blender does its magic, you get this lovely, sunny winter-spirit-lifting yellow. All the "work" is in the chopping; it's quite easy to finish once everything's in the pot. You'll get a chance at the end to perfect your salting skills. Curried Butternut Squash Soup 1 large leek, dark green tops discarded, rinsed well and sliced thinly 5 cloves garlic, chopped a little vegetable or olive oil 1 teaspoon ground cumin 1 tablespoon curry powder 1/2 teaspoon cayenne pepper 3 pounds butternut squash, peeled and cubed (about 6 cups) 1 pound Granny Smith apples, peeled and chopped (3 to 4 cups) 6 cups water 1/3 cup whipping cream salt & pepper chopped cilantro or parsley fo...