A Home-Reared Chef!
Cook by Instinct, Recipe #25!
In my previous writing I have many times mentioned that I learned to cook the old way, (traditionally) by instinct, for that was the only way to learn then. I was about seven years old when I showed an interest in the kitchen and cooking—and not just eating—and I began my lessons by hanging around and watching my grandmother’s cooks in her very large kitchen, growing up in San Salvador, El Salvador.
My grandmother, Marta Roa, was married to a very wealthy diplomat; he was [then] the countries’ Treasurer (a position he held for many years), and so they quite frequently entertained, and entertained people of high society and of great influence. So I believe that I had a very good foundation for learning to cook and knowing my way around a kitchen. Sight, smell, taste, feel, and, yes, even hearing all come into play when cooking by instinct—very important tools, indeed.
This dish, my “peasant soup,” is a recipe that I created many, many years ago, but to be very honest I do not remember when exactly I started making this. I will tell you that the potatoes I first pan fry, which I really believe lend to this dish more depth in flavor. My children like it very much, and one of them, in fact, has requested this soup often throughout her years growing up here at home. So tonight, at my youngest daughter’s request (she just got married and probably misses my cooking!), I prepare it, and also will do my very best to write the recipes’ ratios as close to being good and usable for you, my fellow recipe writers on Divine Caroline. For writing down ratios is a discipline I do not adhere well to; I am so used to not measuring but working with a pinch here, a dash there, a small or big handful … three-fingers’ worth … etc.
My “Pan-Fried Potatoes Creamy-Cheesy Peasant Soup” ranks up there with all known comfort foods; and eaten with good French bread, this soup is a very satisfying and heart-warming meal. I hope you will try it, and I hope you will let me know what you think, and as Jacques Pepin would say, “Happy cooking!”
