August 5th, 2009

Sometimes making a dish triggers the oddest memories.  This soup I found in Saveur beneath an article about a 73 year old Sicilian chef, Margherita Chiaramonte.  Not a soup person, I was drawn to this recipe by her photograph and the comforting flavors of the ingredients… sage, rosemary, garlic, olive oil, lemon…

Then I started to remember a scene in a Cinderella book that I once read where Cinderella was drinking soup that her fairy godmother made her.  I have always loved Cinderella.  As a child, maybe it was the sparkly slippers, the singing mice or the magic pumpkin, that caught my attention.  Soon my interest branched out from Disney and I began to read every Cinderella version that I could find.  I liked the ones where the Cinderella character was independent and resourceful.  She did not wait for Prince Charming to find her but worked hard to make her own happily ever after.  As a very independent and driven girl, I relate to that character.  Although, sparkly slippers and a Prince Charming does not sound that bad either…

This soup was delicious and very simple to make.  It does make six very, very generous portions.  Having eaten it for five days straight, you may want to half it when making it for smaller numbers.  The lemon, olive oil and pecorino really do add a lot to the flavor.  I recommend it with some crusty bread and a glass of red wine.

What is your favorite fairy tale?

Zuppa Di Grano Cuturru/Sicilian Greens and Bulgar Soup
(adapted from Saveur)

5 tbsp. extra-virgin olive oil
8 cloves garlic, smashed
1 large onion, halved lengthwise and thinly sliced
1 tbsp. finely chopped fresh rosemary
1 tbsp. chopped fresh sage
1⁄4 tsp. chili flakes
8 cups chicken broth
1 1⁄2 cups bulgur wheat
Kosher salt and freshly ground black pepper, to taste
1 lb. escarole, washed and roughly chopped
6 tbsp. grated pecorino
1 lemon, sliced into 6 wedges

1. Heat 3 tbsp. oil in a 6-qt. pot over medium-high heat. Add garlic and onions, cook, stirring occasionally, until soft, about 10 minutes.

2. Add rosemary, sage, and chile flakes and cook, stirring frequently, until fragrant, about 1 minute (Smell it!!! So delicious!!!). Add broth, bulgur, and 1 cup water. Season with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer until bulgur is soft, 20–25 minutes.

3. Add escarole and cook, stirring occasionally, until wilted, about 5 minutes. Divide soup between 6 bowls. Drizzle each with some of the remaining olive oil; sprinkle with the pecorino. Serve with lemon wedges.

4 Responses to “Bibbidi-bobbidi-boo!!!”

  1. noble pig on August 6, 2009 11:58 am

    The flavors in here sound wonderful. I also loved the book version of Cinderella…more inspiring.

  2. Kristen on August 6, 2009 4:30 pm

    Soup fit for a princess! Cinderella is my favorite too!

  3. Manggy on August 9, 2009 10:24 am

    Pfft! She wasn’t independent at all! She relied on all those animals AND a fairy godmother! Ha ha ha :) I did love the movie when I was a kid, too :) I’m not even sure what fairy tale I like best. The Disney version of Little Mermaid is pretty darn good. Beauty and the Beast too.

  4. Jackie at on August 9, 2009 3:31 pm

    love your title. I’ve been watching Cinderella I and Cinderella II for a gazillion times with my little 5-year-old sister-in-law. I’m going to make this bulgur soup for her and add some Tinkerbell pixie dust. I’m sure she’s going to love it

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