Soups of our travels 3 – The many soups of France Intro

France packed a lot of soup into a short time and those soups were pulled off in style. We stumbled across a Bouillon, a soup specialty restaurant and throwback to the early 1900’s. We were warmly welcomed into the home of a friend’s parents with warm soup. We ate French Onion Soup in France.

We had 6 soups, but we’re breaking breaking it down into 3 posts (plus this intro) reflecting the three different locations where “imbibed” the soups.


Soups of our travels 2 – Lentil soup in the Netherlands

We had soup number two in country number three. We visited a family friend in the Netherlands who made us some great meals with ingredients from around the world, like: jam from Greece, honey from Kazakhstan, herbal tea from Germany, and cinnamon from Oman. For a quick meal we had a store bought, but freshly made Indian lentil soup deliciously topped off with a few drops of Worcestershire sauce, some coarse salt, freshly ground pepper, chopped cilantro, and a good squeeze of lime juice.


Soups of our travels 1 – Fish stew in Denmark

We had our first soup of our motorcycle adventure before we even left our home base in Denmark. Aron’s step-mom, Sofie, made a fish stew, which everyone enjoyed including Aron who, almost entirely doesn’t eat fish. Quite an accomplishment.

We also had a mix homemade and other good breads. We should have grabbed a picture while there was more broth left, but dinner was ready on a beautiful evening in Denmark and we were hurrying to eat before the sun went behind the trees and our outdoor seating fell into shade.


This was one of those home dinner type soups that gets improvised with minimal quantification of ingredients, but it definitely included:


And I assume:


Soups of not Boston are coming!

Jackie and Aron are traveling from Denmark to Ghana by motorcycle ( As we go we will be cross-posting here with soup specific posts.

Soupruary 1st: Tomato Basil (again)

Per tradition, we kicked off Soupruary 2013 with the easy-to-make yet delicious tomato basil soup.


Last Soupruary we pulled off 29 nights of soup. This year we’re scaling back a bit and hoping that some of our friends can fill in for us. (It’s harder to make soup every night when you live in an undergrad dorm and have free dinner in the dining hall.)

For this soup, we had a good turn out, lots of wine, and a ridiculous amount of leftover crackers from Jamuary (which was less than a week before Soupruary 1st). It was a great way to kick off the month, attended by many Soupruary repeats but also some new friends. The soup itself deserves its place as the month’s kickoff soup every year. Again, we roughly doubled the recipe from what you see below and there was nothing left at the end of the night. Rich tomatoes, spice, garlic, and lots of basil. It’s just that good. Make it for yourself. You’ll be happy.


Tomato basil recipe:
Adapted from Ina Garten

3 lbs plum tomatoes, halved
¼ c plus 2 T olive oil
1 T kosher salt
1 ½ t freshly ground black pepper
2 c chopped yellow onions
6 garlic cloves, minced
2 T unsalted butter
½ t crushed red pepper flakes
1 28-oz. can of plum tomatoes with their juice
4 c fresh basil leaves
1 t fresh thyme leaves
1 qt water

Toss the tomatoes with ¼ cup olive oil and the salt and pepper, then throw them in a 400 degree oven for 45 minutes.

In your soup pot over medium heat, sauté the onions, garlic and red pepper flakes in the butter and 2 T of olive oil until you get some color on your onions.

Add the canned tomatoes, basil, thyme, and water to the soup pot, then add your roasted tomatoes and all the liquid from the bottom of your roasting pan (there’s some good seasoning in there!). Bring it to a boil and let it simmer for 40 minutes.

Using an immersion blender, blend your soup to the desired consistency- I like mine somewhere between slightly chunky and fairly smooth.

Soupruary starts tomorrow!

Hey Soup Enthusiasts,

Soupruary starts again tomorrow with the traditional first night’s Roasted Tomato Basil Soup. We’re looking forward to seeing everyone and hoping for some wonderful guest hosts to help spread Soupruary cheer this month.

See you soup,

Aron and Jackie

April 21st: Crepril

Crepril was one of the month+food celebrations that we were looking forward to the most. Possibly because it was a portmanteau that actually works well, possibly because we could combine it with our birthdays (so we made a creke!), or  possibly because we knew just how many jars of nutella our guests would bring. Either way, our friends agreed with us, and we crammed 25 people into our apartment for Crepril.

Location: Chez nous

Guests: Alisha, Anna, Anne, Cara, Chi-Fong, Dave, Hillary, Jan, Jenna, Jim, John, Jonathan, Karen, other Karen, Mark, Max, Rob, Tavia, Taylor, Tiffany, Tim, Victor, Zach, and us

Savory crepes with any of the following: spinach, broccoli, zucchini, mushrooms, cauliflower, cheese, onions and peppers
Vietnamese crepes (made by Jonathan)
Sweet crepes with any of the following: Strawberries, raspberries, blueberries, banana, honey, whipped cream, powdered sugar, jam, nutella, nutella, nutella, and more nutella
Birthday Creke (crepes + cake), made with layers of strawberries, whipped cream, banana, and nutella

A vietnamese crepe:

Four jars of nutella:

And the creke:

The entertainment:
Watching the number of nutella jars on the table increase as more people walked in the door.

Additionally, we started cooking the crepes too late (as usual) and seemed to be perpetually short on crepes, especially as more people showed up. Aron was making beautiful crepes in one pan, but they were taking too long to keep our hungry guests satiated. Jackie convinced Aron to let her take over, and she started churning out not-as-perfect crepes on three pans at a significantly faster rate. Crepes came in three sizes based on the pan they were cooked on: tiny, reasonable, or extra large.

Lastly, blowing out the candles on the birthday creke was enjoyable.