My husband and I frequently have a disagreement about knives. I have a Ginsu way of thinking – any knife I choose from our “nice” knives should be suited for the task. It should go from cutting steel and leather boots to cutting the delicate skin of a tomato (after a rinse of course). I should be able to chop and mince and peel with the same tool. The Ginsu and other knife commercials insist this is possible.
My grandmother favored a paring knife for most tasks (until she broke it on a frozen hot dog which resulted in a woman who only cursed by hissing to shout the words “Shit, damned wiener,” which sent her grandchildren into a fit of laughter because not only did she curse but she said wiener). I also have a distinct dislike of using more utensils, bowls, and pans than is absolutely necessary in order to finish the meal.
My husband, on the other hand fancies himself some sort of fount of knowledge with regards to the proper use of knives – a subject about which he deems me completely hopeless. So, I gleefully (some might say stubbornly) set to work on soup preparations using a single paring knife to mince garlic, slice tortillas, and chop cilantro. I would have used it to cut the soul of a leather shoe and open a box had there been any handy.
Modified Bean Burrito Soup – adapted from a Weightwatchers Recipe (and since they will send out men on ostriches to peck out my eyes if I give away anything they deem theirs I cannot share it, my apologies).
Do you have a favorite homemade soup?
