Most of our planet's cultures hold treasured beliefs about which dishes are to be made at the turn of the calendar's page. Many of these beliefs might be considered superstitious, though usually deeply rooted in historical tradition passed down. Almost always, the idea is to attract prosperity and abundance within the new year.
As our family is a multicolored amalgamation of cultural backgrounds, we have opted to create traditions that make sense for our lifestyle and the values we hold dearest.
As each new year of the Julian calendar begins, we celebrate with ... wait for it ... soup. Each day of January boasts a different soup on the hearth in our home. While some nights are hearty stews built for the coldest midwinter evening, other suppers are little more than broth and vegetables.
The idea is to remember that our year - regardless of how it begins - will include both ups and downs. Anyone with an affinity for adrenaline knows the rollercoaster simply cannot stay on an even keel or no one would ride. The bitter sting of winter makes us appreciate all the more the warm balm of summer. Additionally, after what is generally a season of overindulgence by all, it's nice to "get back to basics" in terms of simpler flavor profiles, and enriched nourishment.
Lastly, soup is a dish that allows for many hands in the kitchen. We are a large(r) family and our preference is to involve all in the creation of meals.
Below you will find the soups made this January, and each link will direct you to the basic recipe for the soup and recipe "notes." Mostly, we measure with our hearts and adjust based on our taste preferences, so there's rarely a set formula to follow. The important part isn't the recipe. It's the love you put into the dish that will nourish the people you love most. That's the real witchcraft magic.
As the significant other of a former chef who spent their career in the fine dining arena, there are two things I abhor about the culinary world. To be fair, there's likely more than two, but for brevity's sake . . . .
1 - Forcing people to read of the mundane inanity that is your quotidian experience BEFORE you give them the recipe. Get. To. The. Point. Glenda. You'll find the recipe at the top of the page and any notes UNDER it.
2 - Culinary snobbery and gatekeeping. Jarlic is garlic. Pre-cut veggies are veggies. Frozen is fine. Feeding yourself ought to be accessible. Always.
One more note and I swear I'll get on with it . . . I only know how to cook for an army advancing on Russia in the wintertime. That likely means that my measurements won't work for you unless you're also cooking for an army advancing on Russia in the wintertime. Soooo, I just left the measurements off. Check the notes for each recipe if you are really unsure of how to proceed.
A final note:
Soup is just an all-around great thing. You can always make more/less depending on your needs that day. You can always FREEZE leftover soup for later. You might even give thought to inviting someone over to share your soup (that cutie in IT, your new neighbor, an old friend, an elderly person). Soup makes an awesome gift for (quite literally) anyone.
Make lots. Invite everyone. Gift what isn't eaten. Freeze some for later. You're welcome.