Pleaseeee don’t be mad at me. I know, I know. I’m supposed to be moving onto spring, and here I am, whipping up one of the yummiest comfort food recipes ideal for, like, you know, January. But in my defense, even though it’s mid-March, mother nature in her crazy way drops snow and ice on us overnight like she’s been drinking something really good [can I have some? Sharing is caring.]. Oh, and not to mention, it was like 70 degrees all of February. So that happened.
But moving right along… with all of the snow, I totally couldn’t help myself. And you shouldn’t help yourself either, because this is so delicious. This is literally a hug disguised as soup. And who doesn’t want a hug in a bowl? I do, for one. It’s pretty much exactly how I feel about wine. It’s a hug in a glass. And because I just can’t get enough hugs, I have to continually re-fill my wine glass. You see how that works, right? Good. Glad we agree.
So, the sous chef actually asked if he could guest blog this instead of me, for one reason, and one reason only. He has this thing, where whenever I make soup, he burns his mouth on it. Because, you know, soup is hot. And he pretty much just wanted to make sure he incorporated the last instruction into the cooking steps, which in his opinion is: don’t let your soup cool, and burn your mouth on it.
Now, if you want to do that, and not be able to taste food for a week [my idea of hell because I’m totally in love with food], you can go right ahead. But you shouldn’t. Don’t be like the sous chef. Let your soup cool. Because it’s the right thing to do. Consider that your public service announcement for this recipe, and you’re free to indulge in the soup now!