Dreaming of a New Year’s Eve with soup

This week I’ve stuffed stockings, I’ve stuffed Christmas cards,

I’ve stuffed poultry and I’ve even stuffed myself. I need to go into

recovery mode to make up for the lack of sleep, the whirlwind of

family functions and the general damage I’ve done to my stress level

and coping skills.

Maybe because I am a classic overachiever at Christmastime, it’s

hard for me to rally for New Year’s Eve. Celebrating New York time

sounds good to me at this point.

I’m dreaming of a quiet New Year’s Eve with a small group of

family, a few friends thrown in for variety, some card games and a

simple dinner. Simple, the thing I don’t do well with in December

seems to be the perfect way to start the fresh New Year.

In keeping with the simple theme, I think soup is the perfect

meal. My friend Susan gave me “The Cook’s Encyclopedia of Soup,”

published by Barnes & Noble Booksellers, for Christmas. Even the

cover of the book is simple: “Soup” in gold letters. One little photo

and “Soup.” I like it.

Aside from the lovely dedication that Susan wrote inside, the best

part of the book are the photos. I love a cookbook that shows what

the meal is supposed to look like. I like my “Joy of Cooking,” but I

know that what I make does not always look like what the authors had

in mind.

In “Soup,” they take you step by step with pictures, a little copy

for explanation and a big picture of the grand finale. Whew, even I

can follow directions like that.

The table of contents lists “Light & Refreshing Soups,” “Rich &

Creamy Soups,” “Warming Winter Soups,” “Hearty Lunch and Supper

Soups,” “One-Pot-Meal Soups” and “Special Occasion Soups.” I’ve made

a lot of soup in my time, but these categories make the recipes sound

so important. Simple, yet very important.

I’m one of those weird people who like to read cookbooks and not

just the recipe for dinner. I like to go through the entire book

before I decide where I’m going to start.

“Light & Refreshing” looked good, but I’m sure a selection from

this category would send my kids for take-out. If I tried to serve

them Chilled Almond Soup for dinner, I might have a mutiny. It does

look intriguing though.

Almonds, garlic, olive oil, sherry vinegar, freshly ground black

pepper and toasted slivered almonds and seedless grapes for the

garnish. Beautiful, but I think I’ll save myself the dirty looks from

the mod squad and wait for an adult audience.

The winner for me in the “Rich & Creamy” category was Fresh Pea

Soup St. Germain: fresh peas, shallots and cream. The only family

drawback is the fact that it’s green. Warning: this food could be

good for you.

Onion and Pancetta Soup tops my list for “Warming Winter Soup”:

pancetta, lots of sliced onions, fresh basil, plum tomatoes and

grated Parmesan cheese. This soup just looks like a meal to serve on

a stormy day.

The soups listed under “Special Occasion” piqued my interest.

Hungarian Sour Cherry Soup looks good but I don’t think I could sell

it at the Wight House; Pear and Watercress Soup with Stilton is

another I-think-I’ll-wait-until-the-kids-

spend-the-night-someplace-else soup; and finally, the Lobster Bisque

looks to die for, but I’m not wasting the time and ingredients on the

beasts.

The winner in the “One Pot Meal” goes to Chunky Chicken Soup. No,

that’s not the canned variety. This soup looks user-friendly, super

simple and will be appearing as the soup du jour, or should I say

soup du nuit this New Year’s Eve.

CHUNKY CHICKEN SOUP

From The Cook’s Encyclopedia of Soup

Serves four

4 skinless, boneless chicken thighs, cubed

1 tablespoon butter

2 small leeks, thinly sliced

2 tablespoons long grained rice

3 3/4 cups chicken stock

1 tablespoon chopped fresh parsley and mint

For the garlic croutons

2 tablespoons olive oil

1 garlic clove, crushed

4 slices of bread, cut into cubes.

Saute leeks in the butter and cook until tender. Add the rice and

chicken. Stir and cook for two minutes. Add the stock, Cover the pan

and simmer for 15 to 20 minutes.

To make the croutons, heat the oil in a skillet, add garlic and

bread cubes and cook until golden brown. Drain on paper towels and

sprinkle with salt.

Add the parsley and mint to the soup and adjust seasonings. Serve

topped with garlic croutons.

Happy New Year. In 2003, may we all learn to do the fine art of

nothing. And if nothing isn’t an option, let’s keep it simple.

* KAREN WIGHT is a Newport Beach resident. Her column runs

Sundays.