Stormy Soup

comments: 63

























Sparkle and blur, everything rushing by. The days spin past me and I only slow to cook or knit, and, even then, I knit like the wind, finishing entire sweaters that I haven't stopped long enough to put on Ravelry; I can't now remember what the patterns were called or what yarn I used or which needles, though they were finished just weeks, days, minutes ago. Should knitting be done so quickly? On Tuesday, Stacey kindly, kindly helped me reorganize my baking and dry-goods cabinet, emptying mason jars that had been filled with expired flours and grains; hand-washing everything in scalding, soapy water; wiping down shelves and lining up jars (again) like good little soldiers, waiting for me to cook. It worked: I was inspired. It was nice to move the enormous cast-iron Dutch oven three feet higher on the shelves so that I didn't feel like I was breaking my back every time I wanted to make soup but first needed to collect that monstrous beast from (practically) off the floor. Things like this — such practical, obvious things on their surfaces — don't get done because in reality they require not just moving that one pot but actually, like, emptying and reorganizing and entire standing wardrobe of fifty pots, pans, and jars first. Many things like this have fallen to the way, way, wayside over the past four years. That's been okay for a while, but it's time to improve. Slowly I'm reclaiming the domestic territories from their chaotic, swirling depths. Shelf by shelf. Cabinet by cabinet. I impose order in the smallest of ways, facing out labels and sweeping every grain of rice off the floor. I have missed doing these things. Every little stitch, every re-stacked pile of cake pans, every leaking, flour-covered bag of flour emptied into a jar of flour helps restore order to this little corner, when so much in the outside world feels whipped up and wild and wearying. I never seem to have time to do the things that make things feel better.

Cold-weather cooking is preferred over summertime stuff, at least. Fresh tomatoes, heads of lettuce, and mountains of glistening berries delight almost everyone but usually make me feel overwhelmed and vaguely anxious. Give me gigantic pots of things that bubble and thicken. Let me chop piles of onions and carrots and and sweet potatoes, roots that have been waiting, buried in deep, dark soils, to be sweated and roasted and caramelized. Let me preheat ovens and strain gravies and grate Gruyere. Last weekend here was soooo stormy that we scrapped all plans for leaving the house. Amelia wanted macaroni and cheese for her birthday dinner. It didn't even occur to me to make it from a box. Cheeses bubbled and breadcrumbs crisped in their cast-iron skillet under the broiler. Alas, she hated it, and I didn't love it either (er, I made us both some Kraft spirals the next day), but it was great to make. (Luckily, Andy loved it.) On Sunday afternoon, inspired (as with so much) by Amy of Second and Edgemont, I roasted a chicken (using this recipe). It sat on a little bed of potatoes and carrots, and I made a baked rice dish with mushrooms and shallots from The New York Times 60-Minute Gourmet in my little casserole pot. The whole meal pleased me so much and filled me with such a strange sense of satisfaction that I went to bed thinking about it all, and woke up thinking about it, too. I'm just realizing now that that might have been because we made stock overnight in the crock pot and the house, all night long, was filled with the scent of simmering bones and broth and bay leaves. I don't know. It all just felt good and made me happy. My people were fed. The kitchen was clean. The chicken was easy. Its deliciousness far exceeded my expectations and far outweighed the effort involved, and something about all of those things just felt like such a relief, like an actual, existential relief.

Like . . . yeah.

It's been a long time since cooking has made me happy. 

Yesterday, Mimi and I stayed home almost all day. We lit every little lamp we could find. Our grocery-shopping trip was poorly timed, and we managed to venture out during the only fifteen minutes that rain was coming down in sheets. Back at home, she wound three skeins of yarn around every knob, drawer handle, chair leg, and table, making an living-and-dining-room-sized spiderweb of wool. I went into the kitchen and sliced up an entire kielbasa sausage — my first ever, how weird is that? For some reason I've just never had it before — and browned it in the (aforementioned) Dutch oven. I fished the (delicious!) kielbasa out to wait on a plate and threw in handful after handful of leeks, carrots, onions, and sweet potato cubes and let it all cook down until the house smelled like bliss. Lentils, tomatoes, Sunday's chicken stock, and a couple more hours of simmering turned into — I can still hardly even believe it — one of the best soups I've ever had. I can't even believe I just sort of made it up myself (after reading a few recipes and taking parts and pieces out of each of them) because I never cook without following a recipe quite literally. When Andy got home last night I was stepping on his heels like a corgi, so excited was I for him to try it. Still in scrubs, he ate two bowls. I went up to bed with a large smile on my face. He texted me: "It's so good!!!!! Sweet, smoky, even a touch tart." I wrote back immediately: "YES MY KITCHEN GAME IS STRONG LATELY!!!" I'm not sure I've thought, let alone said, much less written, anything even close to that in the last four years. Should you need to feel clever and capable one of these rainy evenings, try it.

October Soup

2 T. olive oil
1 lb. kielbasa sausage, cut into 1/8" rounds
4 large carrots, cut lengthwise and sliced
3 large leeks (white parts only), cut lengthwise and sliced
1 large onion, chopped
1 t. Kosher salt
3 cloves garlic, minced
1 large sweet potato or yam, peeled and cut into 1/2" cubes
2 c. red lentils
1 14-oz. can of diced tomatoes
6 c. chicken stock

In large Dutch oven, brown sausage in olive oil over medium heat until edges are crispy. Remove from pot and set aside, leaving drippings in pot. Add carrots, leeks, and onion and salt and sautee over medium heat for quite a while — 20 minutes or so — until all vegetables are golden and getting caramelized. Add garlic and sweet potato and cook another few minutes. Add lentils, tomatoes, and chicken stock and bring to a decent simmer. Cook for about an hour and a half, stirring occasionally, until lentils are tender. Return kielbasa to the soup and heat through. Add more stock if soup gets too thick for you, but I like it thick. You could definitely add kale to this — I had a bunch and forgot to put it in!

Serve with garlic bread.

Also: Thank you ever so much for all of your very kind comments on Mimi's party and birthday. She had such a great birthday week and so did we. Thank you for being so sweet — I really appreciate it. You are just so kind. XOXO. And for those who have asked, her invitations were from Minted and a lot of her party supplies were from Sweet Lulu.


Hello! :) I recently discovered your lovely blog and have been reading it voraciously ever since. I love the simple, beautiful, happy, old-fashioned coziness of it. Probably one of my favorite blogs of all time now! :)


We're just switching to winter cooking now and there is something so cozy and that just feels like coming home, somehow. We're having stroganoff (the kind with cream of mushroom soup from a can), but I love it so much.

I cleaned almost all of LMC's toys this weekend, and even though I still didn't managed to find the car wheels I was looking for, it felt good for everything to be in its place, for a little while at least. She thanked me for organizing and then began to reorganize almost immediately. We still have all her baby toys, which I've begun to quietly shift out of sight (and out of mind) and perhaps be able to part with them before Christmastime.

Jennifer Lamy says: October 27, 2016 at 09:44 AM

I'm in the kielbasa part of cooking this recipe and just noticed my red lentils are split! If you happen (or any other chef types) to be reading this in time - do I need to make any adjustments for cooking time do you suppose? I know that in general I would, but maybe with soup it doesn't matter?

Hi Alicia,
When I made this last week, my 17 yo daughter asked me what we were having for dinner and I told her, "October Soup." Her response was, "Oh jeez!"
But after tasting it, she told her sister that she should try it because it was "actually good!"
I admit I've had a few soup failures, but this one was good - I'll take a compliment anywhere I can! Thanks for the recipe. Also, any attempts at homemade mac and cheese have not met the standards of my kids either :)

Peggy sweeeney says: October 28, 2016 at 05:59 AM

I love how beautifully simple your life is and when I look at at your blog it makes me step back and think of all the things I don't need to do ( like volunteering so much ) and concentrate on the things that makes me happy like spending time with my family and making a happy home 🌸

I love this time of year and your blog just brings out all the joy one can have with their children, family and friends doing very simple things. Although mine are all grown now, they do bring their children home and tomorrow all twelve of us are celebrating Halloween, Thanksgiving and a birthday all at the same time! And that's just the beginning. Another Thanksgiving to celebrate with more family and then, Christmas! A blessed season to all your family.

Whew, I'm exhausted! So much activity, but what absolute fun. You write and share your story so well. How lucky your daughter is to have such a loving,talented Mom and Dad. Lucky! I wish all children could be as lucky. The costume is beautiful. Every little girl should be a fairy at least once in their life. And the memories of having parties at her house will carry her through her life. Sweet you remember conversations you had with your own father and what a tribute to him that you continue to make his chili recipe. See, he will live forever!

Thank you for the soup recipe!! I made it last night and it was excellent!! Once again thank you for sharing it

I made this soup, basically because the only thing I had to buy was carrots and the sausage...and 2 of the ingredients that we did have were in desperate need of being used up before they were going to go bad. Anyway, it was fantastic, my husband said, "we need to add that recipe to the dinner rotation." That's high praise coming from him! Thought i'd let you know.

You are my cooking spirt animal! Summer fruits and all things grilling etc. gives me slight anxiety as well, and I have no inspiration to cook at all. Soon as the calendar flips to October, I'm ready to go!

Your soup sounds wonderful :)

How I love visiting your blog for a dose of cozy comfort, the loveliest colors, patterns and textures, and your weaving of words. I love reading everyone's comments, too--so many kindred spirits here. I'm so glad you got to create a bit of order. That feels so good. Thank you for saying that certain things have been pushed to the way, way, wayside the past four years. I am floundering with a three-year-old, wondering when and if I'll ever be able to manage better someday.

How I love visiting your blog for a dose of cozy comfort, the loveliest colors, patterns and textures, and your weaving of words. I love reading everyone's comments, too--so many kindred spirits here. I'm so glad you got to create a bit of order. That feels so good. Thank you for saying that certain things have been pushed to the way, way, wayside the past four years. I am floundering with a three-year-old, wondering when and if I'll ever be able to manage better someday. It looks to me like you've been beautifully on top of your culinary and oh-so-lovely homemaking game throughout your daughter's early years!

I don't make mac and cheese much and don't need it to be baked or topped, so perhaps this isn't for you, but here's my go-to:

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About Alicia Paulson


My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at




Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.