Oh Autumn, I’ve Missed You…
It is OFFICIALLY September… and I don’t think I’ve ever been so happy in my life.
Here in Canada, we’ve had wildfire warnings, droughts, and smoke advisories. While Tempest & Jay was not immune to the effects, having family and friends in the line of fire, to add to this anxiety the past few months have been filled with a lot of loss, grief, and my poor author caught just a touch of Covid as summer was ending. Is it any wonder this newbie publisher is falling behind?
ENOUGH!
I’ve been waiting for the Starbucks menu to change and whisk me away to a place of pumpkin spice, cinnamon apples, and tastes and aroma’s of the season. I’m longing for the slight crispness of the mornings and the need for a light jacket.
I’m dwelling upon casseroles, pies, cocoa and dinners with friends. I’m dreaming of sweaters and tea, writing and sleeping kitties.
Yes I am ready for autumn! So let’s Indulge!
So let’s just chill and relax so that we can savor the moment.
Here’s a little story:
Have you ever seen the Disney movie called Ratatouille? It’s a wonderful movie, and to date, one of the best Disney movies adults – especially creative adults – can connect with. It’s speaks to the cook, to those who love to eat, and to those who thrive on creating and trying something new.
I was in high school when this movie came out. My favorite scene is where Remy the Rat fixes the soup. The music, and the way he throws ingredients and herbs into a simmering pot like it’s a dance, the way he relishes in it’s aroma and it’s creation, inspired me in the way only a Disney movie could do.
I was going to do that!
Totally confident but thoroughly amateur, I decided to invent a cream soup. I found ham, celery, a little onion, garlic, and herbs. My heart was singing as I danced my way through the tiny kitchen with high hopes of a creamy and divine-tasting soup.
My first, second, and third try tasted like a salt lick…. and I’m pretty sure it curdled a few times.
Fast forward ten years, and I’m recounting this glorious failure to my husband with some more mature amusement.
What does he do with it?
He literally pulls a Remy the Rat and makes this AMAZING soup! Ham, orzo, celery, garlic, onion, a delicious broth and a touch of cream; seasoned and herbed to perfection. This has become my ultimate comfort food and his gift to me on a rough day.
Now, being the naturally gifted cook he is, he usually keeps this all, “in his bean” as he says, and the measurements are a bit rough. But I promise you, I will do my absolute best to write this down, because this is a soup that just makes you want to relax into a warm blanket, and savor every single bite!
Welcome to Autumn!
Print Recipe
Ham & Orzo Soup
Ingredients
- 2-3 cloves of garlic
- 1 medium white onion
- 1-2 celery stalks
- 2 tbsp oil canola, olive, or grapeseed oil all work
- 3/4 cup ham diced into small chunks
- 1-2 bay leaves
- 1 a fresh sprig of rosemary or dry equivalent
- 1 fresh sprig of thyme or dry equivalent
- 1/4 tsp red chili flakes more if you like a little kick
- 4 cups chicken or vegetable broth My husband literally puts in 1.5 liters of water and adds a heaping tablespoon of bouillon. My powers of conversion may be off. You have been forewarned.
- 2 cups water
- 3/4 cup orzo
- 1/2 cup cream
Instructions
- Finely dice the garlic, onion, and celery and ham.
- Heat the oil in a large saucepan or a small stock pot, and pour in the vegetables and ham together.
- Cook the mixture until it starts to render down, adding the bay leaves, rosemary, thyme, and chili flakes while it cooks.
- Add the broth and water. Cover with the lid and keep it on a soft boil for half an hour to an hour. The longer the time the ham has to leech out it's salt and the flavors get to linger, the better.
- 10-15 minutes before you want to eat, add the orzo, and let the soup continue on a soft boil.
- Turn off the heat and add the cream.
- Indulge!
Notes
Love you babe!
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