As far as warm lunch options go, the possibilities are nearly endless… but there’s nothing quite so warming as soup. I’m not sure what it is, but from freezing days walking to and from class in Andover to coming in after a day of skiing, soup has always been my first craving on a cold day.
We had a relatively mild winter in Paris up until about a week ago, when temperatures plummeted to below zero, and finally, this weekend, we got our first blanket of snow.
No matter how much snow I see — and I used to see a lot — the first snow of the season always makes me a bit giddy. The Parisians tend to overreact; you’d think from watching the weather updates on the news that a blizzard had struck. It’s amusing, but seeing as this time the snow didn’t hinder my transportation (last winter, I was stuck in Paris two extra days at Christmas because of the snow), I didn’t mind so much. Instead, I just made a pot of soup and watched from the warmth of my apartment as what had been a perfectly clean blanket started to be marred by cars and passers-by.
My go-to soup used to be to bring a can of beans and a can of water to a simmer, add salt and seasonings, pulverize with the immersion blender and call it a day, but ever since I’ve had an American sized freezer and fridge, I’ve started making quarts of chicken stock every time I roast a chicken… which led me to this creation.
It’s simple, a recipe I made up one afternoon after The Country Boy and I had been out wandering in the cold. We came home and wanted something warm and quick, and I threw a chopped carrot, some frozen peas and some rice in a pot of chicken broth. I never expected to make it again, but TCB quickly deemed it one of his favorites, and now it’s a regular standby for weekend lunches, perfect for warming up on a cold February afternoon.
The snow in Paris is pretty, if not nearly as impressive as it was in Massachusetts and Canada. I hate to admit that I miss it sometimes; I remember how much I hated getting up early to shovel the dorm steps, or picking my way along a too-narrow path between 4-foot-high snowdrifts. There was a time that I wore ski pants to class; I’m glad I don’t have to do that anymore. Still, I’m glad the snow has finally come.
Rice and Vegetable Soup
1 quart chicken broth
1 carrot, diced
1 cup frozen peas
1/2 cup uncooked white rice
salt, to taste
Toss everything in a pot and bring to a simmer. Cook, covered, until the rice is tender, about 20 minutes.
Isn’t it funny how something you throw together can become a favorite? I love the photos of Paris in the snow. I watched the movie Charade last night and it made me miss Paris. Honestly, that place grabs onto you and won’t let go. 🙂
That soup looks simply but tasty. I’d make it but the previous two times I went to Carrefour they had sold out of frozen peas!