Pecorino cheese and pepper, along with generous amounts of butter, turn a vegetable soup into a creamy bowl of comfort.
Coincidentally, I had been cooking out of a book whose title speaks so clearly to me right now: “Comfort & Joy” by London-based restaurateur and writer Ravinder Bhogal. It’s one of those books in which I immediately marked more than a dozen recipes to try, and the first on my list amazed me with its brilliance.It seemed like such a modest proposition: A chickpea, orzo and kale soup flavored by a combination of ingredients made famous by a classic pasta dish.
I took a sip straight from the pot, then ladled myself out a bowlful, topped it with more cacio and more pepe, and sat down to finish it in silence for lunch. The teenager was at school, the husband upstairs with the flu. I thought about Karin, whom I met when I was 18 and she 20, looked at pictures from our recent trip to a spa in Mexico, and read through all the text messages we exchanged since her cancer returned with a vengeance a year ago.
I plan to try much more out of Bhogal’s book, but first I know I’ll cook this soup at least a few more times as I grieve, until I need a little less comfort and can embrace a little more joy. Soon.
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