Soup Peddler's Slow and Difficult Soups: (Paperback) by Ansel, David
Paperback; Published 7/19/2005; 208 Pages; ISBN 9781580086516
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With just a custom-made yellow bike, a used bike trailer, and a few two-quart containters of homemade gumbo, David Ansel began peddling soup to his friends and neighbors in the close-knit community of Bouldin Creek in Austin, Texas. Many flat tires and gallons of soup later, his delivery route has grown from 17 soup subscribers, or soupies, to more than 700 and counting.
In Slow and Difficult Soups, Ansel (aka the Soup Peddler) ladles out generous bowlfuls of some of the most delicious and lovingly seasoned soups you'll ever taste. This heart- and belly-warming illustrated memoir is an offbeat homage to the art, science, and joy of soup, offering a utopian vision of a community brought together through their love of spoon-lickin' comfort food. The Soup Peddler shares humorous stories about the eccentric folks who populate Bouldin Creek, along with classic and exotic creations like South Austin Chili, Smoked Tomato Bisque, Chompy-Chomp Black Bean Soup, and Bouillabaisse Marseillaise. A taste of simpler times in our modern fast-food nation, Slow and Difficult Soups is a rousing reminder of our basic need to connect our food--and those who cook, deliver, and slurp it.
Occasional colorful language dots the anecdotes as we meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder dog, among others.
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We hate wasting good ingredients- especially pricey ones like Parmesan cheese. When you've grated every last bit, save the Parmesan rinds for the next time you're making soups or stews. Tossing it into the pot while cooking is an easy way to add rich flavor.