To make this gourmet peasant soup:
- To broth, add what’s on hand (perhaps smoked sausage, potatoes, carrots, celery, onions and cabbage).
- Stir in pleasing seasonings (thyme, just a pinch of caraway, some salt & pepper, a smidge of celery seed).
- Serve with good bread (home-baked if possible), cheese and beer–maybe Leinenkugel’s Canoe Paddler. Marketed as a heat-beating summer refresher, its hint of rye and white pepper also goes well with cabbage soup in winter.
What does it take to be a gourmet?
To be a gourmet is to enjoy life’s pleasures–the simple and the extraordinary. To use all of our senses, with awareness, enriches our lives.
Gourmets take time to appreciate, not only food and drink, but also the sunshine and moonlight, the crocus breaking through the snow at winter’s end, the smile of a friend or a stranger. Gourmets brings imagination and memory to the table, developing a vocabulary to describe a unique, personal perception.
Gourmets delight in life, with gratitude.
Becoming a gourmet doesn’t require any special talent, training or money. Some people (even peasants! and young children!) choose to make the most of whatever they’re given, and then, to relish it.
Be happier; be a gourmet.
What’s your definition of a gourmet?