I have always loved food, but I always associated cooking as something reserved for chef's -- people with a far more sophisticated palate then my own or those that could whip up creme fraiche or a souffle at the drop if a dime. I was somewhere in the middle. I loved to eat and I tried to bake every now and again -- but it was never something I thought I would pursue professionally. Throughout the years, though, one tried and true food that I never felt self-conscious about making was soup. I didn't care if I didn't use fancy ingredients or intricate techniques; I felt like I could do what I want with soups and create something all my own without judging myself.
|Here I am -- Pouring Soup|
The StartWhen I started Seriously Soupy in 2009, I had no idea what I was getting myself into. I knew I loved soup and was a frustrated freelance writer, so I decided to combine the two. I decided to create a website where I would give myself an assignment of sorts: create a new soup every week and write about it. More than just an assignment, I genuinely wanted to learn more about soup and create different recipes. I started out making soups with store-bought stock, bouillon and frozen veggies. Over the course of the year, my soup making skills changed. I made all of these new soups like chilled soups, a vegetable wonton soup, and even a hummus soup. I also entered my roasted eggplant and white bean soup in the First Annual Souperama in NYC. It has been quite an exciting year and this just the beginning.
|Awkward first blog photos - Butternut Squash Soup|
|First-time making Vegetable Soup Stock|
|It's all new: Indian-Inspired Mulligatawny Soup|
Community Defines MeSoup makes people happy. Anytime I tell people that I have a soup site people smile as they tell me about their favorite soup or their Grandmother's recipe or a recipe that they wish they could make. This shared experience is what I want Seriously Soupy to be about -- a place where people can come from around the world can share and exchange recipes. I believe this sense of community and my interest in learning is what defines me as a food blogger; that and the fact that I finally have the courage to do what I have always wanted to do: create recipes, take pictures and write.
|One Cantaloupe, Three Soups - A Green-Tea Melon Soup|
|Uncharted territory - Making Vegetable Wonton Soup|
A Soup Star is BornI certainly didn't start Soupy to become a star. I simply wanted to make new soup recipes. However, throughout the course of this year I've discovered a new side of myself that is genuinely excited to learn more about soups and test out new ingredients. It's all about trying new things. I never thought I was a foodie or a cook but I realize that I was restricted by my own limitations. Now that I am doing what I want on my own terms I feel like I won the best prize of all; does that make me a star? It sure feels like it.
Don't forget to vote for Soupy. Let's make 2010 the year of soup!