Pink of Perfection

Did you ever read that book Stone Soup? I didn’t remember the plot of the story, so I looked it up (the best kind of con — greedy villagers are tricked into sharing supper with hungry soldiers). What I do remember about the book, as is the case with some of my favorite books from childhood, is more a sense. Just as The Runaway Bunny made it safe to hunker down into my bed and fall asleep alone for the night, Stone Soup gave me the feeling that something could come from nothing. I don’t even really remember if this is one of the morals of the book itself, but it is, in any event, a lesson I took away.

Isn’t it sort of amazing the way those picture books of our childhood shape our interests in adulthood? Miss Rumphius solidly informed my desire to make the world a more beautiful place and encouraged my wide independent streak (who could resist the way she strode, pink-cheeked, hands tucked inside a fur muff, into that greenhouse in the dead of winter; or sat, thoughtful and alone in a bedroom painted somewhere between pale lilac and dream-hued blue, the curtains blowing in the sea air).

And I credit Stone Soup, a story I can’t even remember, for my deep love of alchemy recipes. The recipes where the humblest ingredients come together to make something, in the end, far greater than the sum of their parts. You put in this and that in an underwhelmed fashion, and you can hardly believe, 20 minutes later, in what surprising and mysterious ways the world works. From garlic and beans comes something voluptuous.

This meal is peasanty in the best sort of way. The way that is wholesome and honest and unassuming and feels eminently springlike. And perhaps more practically, if you have a husband who has been buying a fresh loaf of sourdough every day, it’s a good way to make use of that fragrant bread.

Tomato Soup with Poached Eggs
adapted from Body + Soul
Serves 4

2 tablespoons olive oil, plus more for the bread
3-4 cloves thinly slivered garlic, plus one more for the bread
pinch of hot red pepper flakes
1 28-ounce can fire-roasted crushed tomatoes, such as Muir Glen
3 cups water
4 eggs
4 slices hearty bread

In a large, straight-sided skillet, heat olive oil over moderate heat and add garlic and red pepper flakes, cooking until the garlic is just beginning to color and turn golden (3-5 minutes). Add tomatoes and water, season with salt and pepper; raise heat and bring to a boil, then lower heat and let simmer for 10 minutes. Meanwhile, brush bread slices with a bit of olive oil and broil until toasted and crusty. Rub each slice with reserved garlic clove and place one slice in the bottom of each soup bowl. Crack an egg into a shallow dish (such as a teacup saucer) and carefully slide into the simmering soup where bubbles are breaking the surface. Repeat with remaining eggs, spacing them out; cover, and let simmer for 3-4 minutes. Ladle soup and poached eggs into bowls over the bread. Heavenly with a crisp, tart salad.

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