Maybe it’s because I grew up in Canada, but soups remind
me of family, comfort and warmth. When winter comes, I find myself remembering my mom
making pasta e fagioli. Or sometimes she made a stracciatella, starting with
chicken broth or consomme and adding an egg beaten with grated parmigiano to give it a
fluffy texture.
Soups are about alchemy and about how nothing ever has to go to waste.
In fact, some of Italy’s most famous soups, like the classic Tuscan ribollita, are
made to use up leftovers. Soups, perhaps more than any other food, can taste different
every time you make them. They also taste better the longer they sit.
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