October 28, 2017
By Arthur H. Gunther III
After weeks of little rain, this part of the greater patch — slightly upstate New York — is at this writing getting very wet, the bath due to a storm with its sights set more on Long Island and Cape Cod than Rockland County. Still, like the cozy coat you pull out for fall’s first chill, the sudden appearance of the wet changes the dial. All I could think of was soup.
It’s a bit of the fortunate that there is a change of seasons here, so the coat becomes reinforcement that you can get cozy in the chill, leaving behind long summer days and the fun, yes, but anticipating autumn color and the wonderful smell of fallen leaves.
Rain, especially if it has not thrown a kiss your way in too long a spell, gets the juices going for soup, whether you make it from scratch, pay way too much in a specialty store or simply open a can and have at it. When you have been missing something of a while, discerning is not usually top of agenda.
On such a day as this in my fourth-grade years, my mother, if she wasn’t concocting a red Irish stew, which was really soup with vegetables and her German noodles, had Campbell’s tomato with pepper steaming from the bowl as my brother and I came in soaking wet from the home-built huts in the backyard, our prairie.
Many a good meal begins with soup. It is the civilized way of eating, much like the proper introduction to a home via an inviting foyer: there is pause to anticipate what is next.
So, the day, this one at least, calls for the hottest of soup, simple fare that feeds so well that you could get complex about it.
The writer is a retired newspaperman. email@example.com