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Dan’s Diary: A Bowl of Hope (Obama’s Favorite Soup)
It was 7 degrees on Friday afternoon when I walked into Guido’s in Great Barrington and saw a young woman dishing out small cups of soup in the produce department. At that moment, anything warm would have tasted good, but this spicy Mexican soup tasted great. Chef Kelsey Laird, who does cooking demonstrations at Guido’s every week, was calling it Obama’s Inauguration Soup. “This is supposed to be his favorite soup at Topolabampo, which is supposed to be his favorite restaurant in Chicago,” she said. She was handing out copies of the recipe and had the cellophane packets of pasilla chiles needed for the soup. On the spot, I decided to buy all the ingredients for the soup—avocado, tortilla chips, fire-roasted tomatoes, sour cream, Monterey Jack cheese and the chiles—and headed home to make it right away. It was easy to prepare, almost as delicious as Kelsey’s and suggests that our new president, in addition to all his other myriad gifts, has great taste. NB: This is not the soup he’s going to be eating for his Inaugural luncheon; he’ll have the Senate’s Seafood Stew.
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