Soup is by far my favorite. It’s easy to mix in ingredients and boil for a few minutes. It’s like drinking flavored water, only better. I could eat Vietnamese ‘pho’ soup everyday because it’s light and the Russian ‘borsch’ soup will always be my number one.
I’ll have to admit that the blocks of dried ramen with those flavored soup packs count as a good enough soup eaten by me. It’s what I ate during the growing years of a tight budget from parents that did not have much help from younger relatives.
Well, maybe the next younger brother of Paw has been there for us in the beginning. These two brothers grew up together while the six siblings currently living here in the Bay Area still bicker at each other in a somewhat civil manner once in awhile.
And the cooking happens to be done mostly by the in-laws. Soup for my dad and his mom should be served at almost every meal for that what I notice in myself, the preference for soup above all others.
What I like about soup is the mixture that goes into it. The primary ingredient is always water. Without water, there can be no soup. Have you ever had dried soup? That does not exist. I see several basic kinds that could be part of the soup: meat, vegetable, vitamins, minerals and don’t forget the prayer of thanks over food.
The cook is the creative force behind in this end result. I bet the cook is his only critic and he could only blame himself for not making his soup the best. This cook, in this case, is the best in his own mind. Nothing matters because it’s all the same to him anyway. He makes soup with much love and care.
Each ingredient in this soup, grand or microscopic, offers it’s best to make the cook’s soup perfect. Without the cook to make the soup, who else? There is no such thing as ingredients making its own soup. That is unheard of.
Like the ingredients in our soup, each team has a purpose to fulfill. This goal for all is to nourish the creative force for more soup making endeavors. Is this getting through you thick heads people? Nothing in this soup could be any better or no less than what is already in the soup pot.
Then again, doesn’t this pot smell good already with everything ever mixed into this beautiful work of cooking art and burning up from trying to be better than the rest? The cook is going to taste his soup at any time and hopefully all the ingredients have done its job to make that first spoonful a lasting one.
And for those ingredients which end up taking the worse of the heat, won’t you please stop sticking to the bottom of the pot? It is very hard to scrape the bottom clean, after all. So far I would rate this soup recipe a perfect ten at the moment. At the moment, this one tastes very good, very good indeed.
What is next? We could all try harder for another eternity of this delicious soup. But next time only we should try for something more different and better for the cook’s sake. Perhaps we could add more of the aromatic scent of garlic and the pungent smell of onions to the soup mixture, eh. Yummy!
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Wednesday March 1, 2006 – 10:30pm (PST) Edit | Delete | Permanent Link | 0 Comments
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