Pondering the Myriad Things: The Tao of Soup?

Saturday, 22 September 2007

The Tao of Soup?

Ok, ok, I know that's a bit of a weird title. But I had a neat Taoist reminder today while making soup.

It is getting a bit chilly out, and it is officially Fall now, so I wanted to make some soup, potato soup in particular. I didn't have any vegetable stock, so I had to make some, which I've never done before. Fortunately, there was a recipe for vegetable stock in the latest edition of Mother Earth News magazine, which just came in the mail yesterday. Also fortunately, I was able to collect a lot of the ingredients for the stock from our little vegetable and herb garden: carrots, celery leaves, parsley, oregano, chives and some fresh basil...mmm! The potatoes I bought at the Farmer's market and they came from Erdmann's Gardens, which is only about 10 kms from our house. I did end up putting some non-local things in there, like some onion and some dried herbs, sea salt and pepper corns and a bit of soy sauce. Oh, and two cloves from the head of garlic I got with my seed order from Saltspring Seeds, but it was still probably one of the most locally-sourced things I've cooked so far.

Anyway, back to the Tao part. I had simmered the stock for about 20 minutes when I thought I would taste a bit of it. It was watery, and I was disappointed. I immediately thought about what I should do to fix it, what else I could add, etc., etc. Then it hit me: I am supposed to let this simmer for hours. So I managed, with some difficulty, to just leave it alone and let it simmer, with the occasional stir and taste now and then. After about 2 1/2 hours it was quite delicious. This was a lesson to me that sometimes I just need to let things be, and they will work out as they should. It is a lesson I need frequent reminders about, being the well-intentioned meddler that I am.

From the Tao Te Ching, Chapter 63: