The nerve steadier - emergency rescue soup
Tea
For me, cutting onions is methodical and automatic – and yet, despite this, it is not an empty task, either. Every time I cut onions, I remember my emergency backup mother, who taught me how to cut them “the French way”, which attempts to get the pieces of onion to be as close to the same size as possible. I love the way they smell – earthy and sweet and spicy – and the way they sound. But more than anything, cutting onions makes me feel like I’ve centered myself. Like I have established a connection to the ground with my feet, and a connection to everything in the real, visceral world through my hands. Every fragment of my focus comes together and I am present. For just that little space of time, I am meditating: in front of me is a task that manages to occupy my entire mind and body. And so for just that little space of time, I am free. <br /> <br />And so this recipe starts with just that: cutting up an onion. <br /> <br />This is my go-to soup recipe. It can be made with pretty much any vegetable you have in your fridge, and probably with any kind of legume you have at hand. All you really need is an onion, a can of tomatoes, and some spices. And, if you’re anything like me, these simple things together will remind you of what is real, and what is unreal; what is to be feared, and what is to be mastered; and what you can do after dinner to start making things easier for yourself. Like having dessert. <br /> <br />
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