Tom’s Letter by Tom Douglas
Don’t need to tell you that this is soup weather. And while soup comes in many forms, some satisfy my “cold” soup needs more than others. I don’t mean chilled classics like potato and leek vichyssoise or gazpacho, and I’m not really talking about a sickness soother like Grandma’s chicken noodle. I’m talking outdoor temperature cold, wet, damp, chilly, blustery, cloudy—literally a classic Seattle gray January day “cold” soup. My typical craving sends me to Pho Bac for nam (rice noodle, beef broth, and well done brisket). And once in a while I have a hankering for creamy clam chowder, polar opposite in style.
So, are there commonalities in such disparate soups? Sure, which leads me to the 5 rules of great soups-
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