Passage Maker - - Rest - By Karen Even­den

Pas­sage­Maker’s Karen Even­den cooks up a storm with her sausage, bean, and kale soup, a per­fect dish for those chilly nights of win­ter cruis­ing.

Soup made from fresh, lo­cal in­gre­di­ents has been nour­ish­ing fam­i­lies around the world for thou­sands of years. Pre­pared in heat­proof/leak-proof con­tain­ers and cooked over an open fire, the re­sults pro­vided a nu­tri­tious, fill­ing, and eas­ily di­gested meal.

I fre­quently ob­served this cen­turies-old cus­tom dur­ing our years of sail­ing the Croa­t­ian coast and ex­plor­ing the ru­ral vil­lages of for­mer Yu­goslavia. There, I learned that many Croa­t­ian meals still be­gin with a bowl of hot broth en­hanced with a small amount of rice or a few flakes of fish, a tra­di­tion that prob­a­bly dates back to Croa­tia’s land­based peas­ant cul­ture when, af­ter a back­break­ing day in the field, fam­ily mem­bers would ar­rive at the ta­ble bone-tired and hun­gry. Since crop yields in the wind-swept, often arid Mediter­ranean cli­mate were oc­ca­sion­ally sparse, housewives were forced to be­come ef­fi­cient stew­ards of their mea­ger food sup­ply. They learned that be­gin­ning a meal with a light soup staved off hunger and re­duced the crav­ing for large serv­ings of pre­cious pro­teins and car­bo­hy­drates.

From this prac­tice of fru­gal stew­ard­ship came hearty ver­sions of soups and stews—onepot meals that were the fo­cal point of a ru­ral sup­per. Healthy and sat­is­fy­ing, these sub­stan­tial soups had other ad­van­tages: They could be thinned to feed un­ex­pected guests, they helped stretch the scarce food sup­ply, and they could be left unat­tended to sim­mer for hours in a large iron pot over an open fire while the house­wife joined the rest of the fam­ily to work in the fields. And at the end of the day, a rich aroma wel­comed the fam­ily home.


Serves: 4 - 6

This is a com­plete meal in a sin­gle bowl. Pro­tein, car­bo­hy­drates, and greens unite to cre­ate a de­li­cious bal­ance of fla­vors in a sin­gle pot, and it’s ready to serve in less than an hour. Feel free to play with the in­gre­di­ent list. Sub­sti­tute kale or spinach for the

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