I remember my mom telling me about her dad’s, lovingly called Pa, kitchen skills. Pa was a short order cook in a diner during the depression. They lived in Elizabeth NJ. She told me that her Pa did most of the cooking because her Ma didn’t have the creativity in the kitchen that he had. She loved her Pa and spoke so highly of him. He could take a couple of carrots, a couple of potatoes, a few stalks of celery, an onion, a bag full of bones and make some of the best soup! My mother disliked (hated is a better word) pasta. So if Pa was going to throw some elbow macaroni into the pot, he would ladle out a bowl full for Teresa. My mom had some great stories about the depression and how her large family of 7 coped. I wish I could remember all the stories but, alas, I cannot.
I believe I get my love of soup-making from Pa Savard and Grandma Emily Chamberlain. It’s in my genetic makeup and I’m really glad. A hearty bowl of soup soothes the soul on a crispy autumn day. (The photo of Pa Savard is in front of the diner, acting goofy.)
We are re-visiting lentils today with this Cream of Celery and Red Lentil Soup. I pulled the recipe off of the Lentil website. Be sure to visit that site IF you like lentils!
Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul. 3 John verse 2
On Tuesdays I always linkup with other Tasty Tuesday folk!
I love soup this time of the year.
Me too – planning to make butternut squash soup this afternoon!