I must pause to sing praise to Comfort Food, whatever its origin.
For many of us, eating Campbell's condensed soup brings back truly warm memories.
Although the Campbell's world headquarters are in Camden, New Jersey, I can still enjoy a bowlful here in Montana. How else could I make the simple recipe I found in a community cookbook published by St. Joseph's Catholic Church in Big Timber?
Oh, I could have waited for summer, bought tomatoes and peas at the farmers market, cooked and sieved them, and probably made a soup that would make the whole world sing for joy. But somehow that's not a comforting thought when you're sick right now.
After suffering through food poisoning that kept me on the couch for two days, I needed something easy-to-swallow, nourishing, and most thoroughly comforting.
While I rested, I read through the magic series by Edward Eager. I reread these charming old-fashioned books about every other year. I am not ashamed to say they are among my favorite books of all time.
In Magic Or Not? a family moves into an old house with a wishing well (or is it?), and after an exhausting day of unpacking, they eat supper: "The canned soup was tomato and pea mixed, which is delicious. It was consumed in silence, save for the crunching of saltines."
Tomato Pea Soup
1 can Campbell's Tomato Condensed Soup
1 can Campbell's Green Pea Condensed Soup (pea soup with ham not recommended here)
1 can Campbell's Beef Consomme Condensed Soup
1 soup can water