The
Laughing
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February 27, 2008
Soup for Breakfast;
Breakfast for Soup
Here is a prejudice that is worth sending to its grave:
Soup is eaten starting at midday.
It is worth pointing out
that this isn’t just a prejudice, but an easily provable falsehood. It
could be argued that soup is as popular a breakfast food as it is when
eaten at lunch or dinner. One need only point to the parallels between
soup and cold cereal. Here, the construction of the meal – invariably
inside a bowl – is similar.
You have nuggets of food
– flakes of bran or corn, sometimes heavily sweetened and sometimes
accompanied by raisins – floating in a broth of milk. How can someone
look at a bowl of cold cereal and a bowl of chicken noodle soup and not
believe that they were born from the same mother? How can someone look
at a bowl of hot oatmeal and a bowl of pureed bean soup and not say the
same thing?
The answer is that it is
impossible, and the question is how to build a proper soup from other
ingredients.
We start with scrambled
eggs, diced red pepper and onion, ground pork sausage and shredded
potatoes. Each of these should be cooked in their own proper,
breakfast-like manner. The bulk sausage should be browned as though it
was ground beef, and the eggs should be properly scrambled and set over
heat. The onions, pepper and shredded potato should be small enough that
they will cook quickly when added to simmering broth.
What remains for us is
the most important component of soup, which is the broth. Start with a
standard chicken broth, and perhaps the reason for this becomes clear.
You have just prevented the asking of a difficult question for early in
the morning – which comes first, the chicken or the egg? The answer is
that it doesn’t matter because both parties are equally represented.
Heat the broth until it
is simmering and add dried parsley. This, and salt and pepper near the
end will be the sole seasoning added. Why? Because it is early, and it’s
well-known fact that herbs don’t do mornings. In fact, it is this that
has led to the wide misunderstanding that soup is not a breakfast food
(once again, the bowl of cold cereal is stark evidence of falsehood).
Once simmering, slowly
stir in a handful or two of shredded cheese. A Monterey jack or mild
cheddar works best here . . . once again because morning is a time to
tread lightly.
Use little enough cheese
so that the broth takes on a decidedly cheesy undercurrent. At all costs
should you avoid using so much cheese what you have changes from soup to
“stuff in melted cheese.”
Once proper consistency
has been attained, add your other ingredients. Allow to simmer until the
onion, pepper and potato have softened and released their respective
flavors into the soup. Once this has been accomplished, add salt and
ground pepper to taste and spoon into bowls.
Accompany with, what
else, buttered toast and a pot of coffee.
© 2008
North Star Writers Group. May not be republished without permission.
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