I haven’t posted here since 45’s inauguration. It has felt… inappropriate, I guess. Like, don’t I have something better to do with myself than take photos of food, obsess over editing them, and write these ditties? There are environments to protect, women to march with, immigrants and Muslims to use my voice to shout with. There are politicians to be called, postcards to be written, articles to read and discuss, news briefings to shake my head to and hold back tears. There are “resistance” book clubs to organize and political arts events to attend. There are science and arts budgets and Planned Parenthood to defend. It just seemed like documenting my most recent grain-and-roasted-beet-bowl would seem … inappropriate.

And then — someone (not sure who) found the Swanky Sweet Potato Instagram account I started well over a year ago but never followed through with. (I thought that shit was private, oops.) And although it’s silly — like, the silliest ever — these continuing notifications about people who have started following the Instagram account for this little blog are convincing me to get my butt back at it. Peer pressure — it works. So you, you out there… you like these rambles? These photos and recipes? You’re okay being distracted from the headlines and the John Oliver monologues and the protests to read a little ditty about soup? Well, okay, you’re right. Sometimes we do just need to think about soup. I will keep the soup coming.

This soup says spring is on its way, loud and clear. Fresh spring onion, tender greens, parsley, and egg — it is bright, clean, and wholesome. (Also, curiously, has a lot of overlap with what you’d find at a Passover seder. Coincidental, I swear.) Eat it and you’ll feel a whole lot better about yourself than after you eat the gloopy, flavorless, plastic-packaged variety from your local take-out joint, promise. And hopefully also more equipped and ready to handle the unending sea of stupidity and devastation that 45 is serving up daily (though this part I can’t promise). 

one year ago: roasted chickpea and kale stuffed sweet potatoes with tahini sauce and charred chipotle broccoli tacos
two years ago: simple pasta with smoked scamorza cheese and tomatoes

Italian Egg Drop Soup

adapted from Serious Eats

1 tablespoon olive oil
1 spring onion (or regular), bulb and light green parts, chopped small
2 garlic cloves, minced
Pinch red pepper flakes
7-8 Swiss chard leaves, stems minced and leaves chiffonaded (see here for how-to!)
4 cups broth + 2-3 cups water (or use broth cubes)
Dash of (freshly grated) nutmeg
1 14-oz can chickpeas, drained and rinsed
1 cup small uncooked pasta (I used orecchiette)
1 tablespoon soy sauce
2 eggs
Juice from ½ a lemon
Big handful chopped parsley
Cheese to sprinkle, optional (parmesan is typical, I’ve used both swiss and cheddar)
s&p

In a big soup pot, heat up the olive oil. Add onion (bulb + light green part), garlic, and pepper flakes and sauté on medium heat for about 4 minutes, until translucent. Add the chard stems and a big sprinkle of salt (not leaves yet!) and cook for another 3 minutes.

Next, add broth and/or water, nutmeg, chickpeas, and pasta. Cover and bring to a boil. Once at a boil, uncover and cook at a rollicking boil for another 3 minutes. Add soy sauce and cook for another 2 minutes. Next add Swiss chard greens, return to a boil, and cook for 2 minutes.

Beat eggs together in a spouted measuring cup. Turn down to a simmer and pour eggs into soup while stirring continuously. Cook for another two minutes. Just before serving add a big grind of black pepper, lemon juice, and parsley. Top individual portions with cheese if desired.