Wednesday, October 11, 2006

The Soup that Launched a Novel

Some of you know I participate in Sunday Scribblings. Last week the prompt was an assignment to observe someone out in public, then describe the person and imagine what kind of fictional character they might be and how you might use them.

Those of you who have been following along also know how much I admire fellow blogger, Corey Amaro. Several weeks ago I discovered Corey's recipe for tomato soup and went crazy for it. Seriously. Crazy. I make it two or three times a week, and it was the demand for fresh vegetables for Corey's soup that sent me to the City Market, where I discovered the girl who became the character named Sarah.

The response to my Sunday Scribbling changed my life.

I know, I know. I tend to exaggerate at times. This is NOT one of those times.

As blogger after blogger took the time say they liked the story and to ask what happened to Sarah, as my tracking software showed me how many times people came back to see if I had continued the story, an idea formed itself in my head (thanks again, Suzy) and the determination to write a novel for NaNoWriMo was born.

Now I'm posting the first picture from my new digital camera. Fittingly, it's of the The Soup simmering on the stove.

How much do I love blogging and bloggers?

More than this soup!!!!


Here's Corey's recipe with a few modifications. Here's a link to the original.

Tomato Soup

Saute two yellow onions in olive oil, until their yellow turns to gold. Add some chopped celery. Let their leaves join the party. A dash of salt, and a couple of carrots, washed but not naked. (I toss in some chopped red pepper, too.)

Take the tomatoes in their tender red skin, slice them in half and add them to the soup pot. (I use 6 or 8. More if they're Romas, which tend to be small.) Cover with water (I use chicken stock) and a lid.

When you hear the soup talking, turn the volume down. Let the ingredients share their story, let them slowly simmer.

Blend smooth and serve with a dollop of cream fraiche. (Be careful when you blend the soup. Don't fill the blender more than half full or hot soup will blow all over you and the kitchen. [Yeah, I did. Three times!] And if I put anything at all on this delicious stuff, it's sour cream. Cream Fraiche is tough to come by here in the US.)

Take a bowl, a spoon, a glass of white wine, (the whole bottle if you are so inclined,) a baguette, and go outside, to sit and eat on the garden step!


Suzy said...

Okay, so you're doing memoirs, you're doing a novel, you've already published your great How-To Books, so now you're going to be a famous cook?????? Move over Julia Child! Oh wait! She's dead...
Loved the recipe directions about swigging back the whole bottle of wine!

~NanCourt~ said...

Oh wow......I missed this from Corey some where along the way so I am glad you posted it.
The weather is turning deliciously "soupy" tomorrow and Friday and since I am already sick to death of Lean Cuisines and Weight Watchers pet foods (yes, they remind me of those gourmet dinners that pampered pets eat!), I am going to take myself to the grocery and then make this soup. (LOL, this post makes me embarassed for the utterly disgusting and ridiculous recipe I posted this is beyond gross!)
Thank you, Jerri!
p.s. Yay for the camera! I just know we are soon to discover another artistic facet of your personality!

tinker said...

This sounds delicious - though I think a pinch of basil may find it's way into the pot. Thanks for passing on the recipe for the soup that launched a novel!

Jerri said...

Tinker's right. Forgot to add it in the recipe, but some of the basil I grow in the horse trough that is my herb garden usually makes its way into the soup, too. And the weirdest thing--sometimes a bit of white wine gets spilled into it.

Tongue in Cheek Antiques said...

I am glad you liked the soup, I am happier that it lead you to the market, and thrilled it has nourished the soul of your book to be!!

The link is here:

Anonymous said...

I love tomato soup no matter what form it comes in but this particular recipe sounds fantastic. I'm sure your creative way of writing the recipe makes it even better. So much easier to remember than lists and numbers. This reminds me of my Grandfather who never followed a proper recipe in his life but everything he made was, at least to me, perfect. His measurements always inclunded words like pinch, smidggen, and dash which were all different quatities. I cook that way too!

Jerri said...

The beautiful language of the recipe is all Corey, who is an amazing woman.

Loved the piece about your grandfather on your blog. Nice to hear more about him, Speedy Chick.

Anonymous said...

Oh, how I wish I had this recipe last month when the garden was overflowing with tomatoes! I'll try it with market tomatoes, but I can't wait to try it with he "real things."

I loved the backstory's amazing where our various roads can take us, isn't it?

Britt-Arnhild said...

I was also inspired by Corey's soup earlier this year. And made a blog about it :-) You find it here:

Amber said...

I got to meet Corey in person this summer, and she is as delicious as her soup! ;)