First thing up top: It’s been a minute since I’ve updated THE RIGHT TO FOLLY, a diary of my struggle to get my mother to accept help. Partly because, thankfully, things have smoothed out, partly because I am out of the country, and partly because I’ve shriveled a bit in my creative output. I’ve been tired… but today, before the French updates and a terrific soup below, I have something new for you!
Hi Hi-
Once upon a time my extended family regularly played Mafia on Thanksgiving. We’ve stopped for many reasons, some a bit melancholy… you know, people grow up, people grow distant, some move away, some are gone… And, truth be told, the game is a bit ruthless. I mean, it’s called Mafia! Yet, every round begins with the phrase, “night comes to the village…” and even now when I hear it, or type it, a get a little frisson of happiness. Those were fun times.
Night comes to the village a little earlier here in Aix in late October.
And it’s chilly. We’ve got gusty winds, show-offy trees, the sunlight has grown thin. Le marché has declared “soup season” and I’m all in.
For you, I’ve invented this silky, slightly tangy, beautiful, protein rich soup.
Sweet Potato & Chickpea Soup with Orange Pistou
olive oil
2 leeks, rinsed well. Cut in half lengthways and sliced
2 cloves garlic, minced
3 carrots, peeled and chopped
1 sweet potato, peeled and diced
1 c fresh chickpeas
2 oranges, zest and juice
1 c chopped parsley
salt and pepper
1 T cumin
1 t smoked paprika
2 c homemade stock, either chicken or vegetable
In a soup pot, heat a generous glug of olive oil over med heat.
Add the leeks and sauté until limp and translucent, about 5 minutes. Add 1 garlic clove-minced, and stir for a minute or two. Next add the carrots, the sweet potato, and the chickpeas. Season with salt and pepper. Add cumin and paprika. Stir well and cook for about 5 min.
Add the stock and 1-2 cups of hot water depending upon how thick you want the soup. Bring to a simmer. Cover and cook for 25 minutes.
Meanwhile, make the pistou. In a small bowl, blend together the very finely chopped parsley, the orange zest, 1 minced garlic clove, and another glug of olive oil. Set aside.
Using an immersion blender, puree the soup till smooth. If you don’t have an immersion blender, puree in batches in your regular blender. (Honestly, an immersion blender is worth the price. You can find a good one for about $24 dollars.)
Add the orange juice, taste to correct seasoning. And, add more water if you find the soup to thick for your taste.
Ladle the soup into bowls and pass the pistou. Stir a generous spoonful into each bowl.
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Stay cozy! And please, send me your fav autumn soup and/or a parlor game you love to play with friends and family!
Thanks for reading. I hope your day is filled with delicious random delights!
If you missed some jewels… no fear! Here are a few: a book. cookies. cake. friendship. coffee cups. boobs. doors. And, you can find them all here!
To stay in the loop and offer the kindness of supporting my work:
Tell your people you love them, and take care of your skin!
Tipping Forward: When we become our mother's mother - I heard in your heartfelt and teary story. My mother and I used to love watching movies together, and then at 90, what she really wanted was the deep sleep of safety she could have with someone sitting beside her. While we're grieving, they're receiving. You are doing brave and extremely emotional work. Take care of your heart.
thanks for that photo of evening in Aix.