Per custom, we say soup is good for the soul, probably only because it’s alliterative. Really, I think ice cream may be just as good for the soul. Ice cream cake, even better. Serendipitous.
Or ice cream sandwiches made with madeleine cookies.
Also a cup of Nana mint tea served in a funky teacup your mother gave you.
But soup is also cozy and comforting. Here is one of my recent new favorites, a southern spin on a bland lentil soup. Now with sweet potatoes and bacon.
Lentil Soup with Sweet Potatoes and Bacon
Adapted from Southern Living
8 thick-cut bacon slices, cut into 1⁄2-inch pieces
1 medium-size yellow onion, chopped
2 celery stalks, finely chopped
5-6 large garlic cloves, minced
2 tsp ground cumin
1 large sweet potato, peeled and chopped into 3⁄4-inch cubes (3 cups)
1 1/2 cups dried brown lentils
8 cups lower-sodium chicken broth
1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
2 teaspoons kosher salt
1/4 teaspoon black pepper
Chopped fresh flat-leaf parsley
Cook bacon pieces in a large Dutch oven over medium-high, stirring often, until crisp, about 10 minutes. Drain on paper towels, and set aside. Remove and discard all but 2 Tbsp. drippings from Dutch oven.
Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often, until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in sweet potato, lentils, broth, tomatoes, salt, and pepper. (You can also add in whatever other vegetables you’ve been meaning to eat, I threw in some diced carrots and bell peppers.) Bring to a boil over medium-high. Reduce heat to medium-low; simmer until lentils are tender, 45 to 50 minutes. Spoon soup evenly into 6 bowls. Top with reserved bacon pieces, and sprinkle with parsley.
Bake This Day was gifted some gorgeous Tunisian pottery from Carthage Co -ethical dinner ware, and they do wedding registry! This piece in particular is a plate from their Zaghwan collection, featuring these delicious savory Southern biscuits.
Buttery Chive and Mustard Drop Biscuits
Also adapted from Southern Living
3 cups all-purpose flour
2 ounces Parmesan cheese, grated
1/4 cup sliced fresh chives, plus more for garnish
1 tablespoon baking powder
1 teaspoon black pepper
3/4 teaspoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon baking soda
1 3/4 cups whole buttermilk
3 tablespoons whole-grain mustard
3/4 cup unsalted butter, frozen, plus melted butter for serving
Preheat oven to 475°F. Stir together flour, cheese, chives, baking powder, pepper, salt, garlic powder, and baking soda in a large bowl. Whisk together buttermilk and mustard in a small bowl. Grate frozen butter into flour mixture using the large holes of a box grater; stir until well coated. Add buttermilk mixture; stir until just combined.
Drop batter in 2 1⁄2- to 3-tablespoonful rounds onto 2 baking sheets lined with parchment paper, leaving 3 inches between rounds.
Bake in preheated oven until biscuits are golden brown, 14 to 18 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Brush biscuits with melted butter; garnish with sliced chives. Serve warm.