Soups are Wonderful and Satisfying
Excerpt from: Cooking for the Love of the World
Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
mentor at Wise Woman University
Soups are a wonderful and satisfying entrance for the meal and set the mood of the dinner. I create light, refreshing and cooling soups, using cooking styles that lift and loosen with round or upward growing vegetables, 
for spring and summer or when the rest of the meal is substantial. I make heartier and warming soups, using stronger cooking styles, emphasizing round and root vegetables during fall and winter days or if the rest of the meal needs grounding.
Some soups are creamy and have a smoothness of color while others soups use ingredients that are crunchy, finely diced and very colorful. Several soups honor just one or two decoratively cut vegetables in an almost transparent broth. Some soups are like stews where a variety of different ingredients, cut in chunks, almost form a meal by itself.
I use a light broth or plain, crystal clear water as the liquid for the lighter soups. I make a vegetable stock for heartier and stronger flavored soups and stews. I cook a stock of meat or fish bones for strengthening and warming soups. Stocks will last in the refrigerator for a week and for months in the freezer. The strength of the soup stock depends on how many ingredients and how long the stock has cooked. If a lot of water has evaporated and the stock is very concentrated I dilute it before cooking with it.
Nourishing Stocks Cooked on Bones
To make a delicious strengthening stock, cover bones of beef, chicken or fish (including the heads and tails) with plenty of cold water.Add a couple of tablespoons of vinegar and on occasions a tablespoon of green tea placed in a cheese cloth bag. Bring it slowly to a boil. Cover the pot and let the stock simmer for 4 - 12 hours. Let it rest over-night, bring it to a boil the next morning and continue cooking as long as desired but at least 10 minutes. Strain the liquid from the bones. Vegetables such as carrots, onions, leeks, celery, and herbs such as rosemary, oregano, thyme and bay leaf can be added to the stock and simmered along for the last hour. Solidified fats can be removed after the stock has cooled down.
Vegetable Stock
Cooking a variety of vegetable trimmings with whole vegetables makes a lighter, very nourishing and flavorful vegetable stock. Use especially leeks, carrots, celery root, cabbage stems (use only a small amount from the kale family) onions, winter squashes and celery. Place the vegetables and trimmings in plenty of cold water with a 3-5-inch piece of kombu sea vegetable. The sea vegetables are the bones of the sea and a natural flavor enhancer. The stock is simmered for one hour and strained before it is used.
Light Sea Vegetable Stock
A nourishing but neutral very light stock is made by placing a 3-5-inch piece of kombu sea vegetable in a quart of cold water for 10-20 minutes. Remove the kombu and use it in other dishes – for example, when cooking beans.
Consommé with Snap Peas and Chives
This clear soup is deliciously light and beautiful when served in decorative ceramic bowls. Instead of snap peas use small quartered onions, wild onions or scallions.
1 quart soup stock (See: Soups)
1 cup snap peas, cut diagonal or left whole
1/2 - 1 tablespoon of sea salt
Black pepper to taste
2 tablespoons chives, minced
4 dandelion flowers for garnish
Strain the stock well and bring to a boil. If the stock is very strong, add water so the soup will be flavorful, but not overpowering.
Add snap peas and let simmer for 1-2 minutes.
Season with salt and pepper, then let the soup simmer for another minute.
Serve immediately in individual bowls and garnish with chives and dandelion flowers.
Excerpt from:
Cooking for the Love of the World:
Awakening our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
A heart-centered, warmth-filled guide to the nurturing art of cooking.
"Cooking delicious nourishing meals - with heart and soul - is easy, fast, and fun with this great guide. Everything you need to know is right here - along with exercises and experiences that will help you love cooking, love yourself,
and love the earth."
-Susun S. Weed, Author, Healing Wise
Order Cooking For the Love of the World in our Bookshop
Online Courses by ANNE-MARIE FRYER
Cooking for the Love of Children
taught by Mentor: Anne-Marie Fryer
Learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.
Learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy. During this four weeks course we will explore the nutritious needs for your growing child.
We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage our child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of an affordable budget.
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Culturing from the Heart
This course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.
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About the Mentor: My name is Anne-Marie. I am a Waldorf class and kindergarten teacher, biodynamic farmer, author, and nutritional counselor. I have taught nutritional cooking and counseled for 25 years in my homeland Denmark, Europe, and the United States. I am the author of “Cooking for the Love of the World, Awakening Our Relationship to Spirituality Through Cooking.”
