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!