I’ve always been a big fan of using chicken liver, hearts and gizzards in cooking. I like their unembellished appearance and enduring humbleness, and I am in love with what they represent to me. This shouldn’t come as a surprise: I grew up in a time when every bit of meat was much appreciated, and getting hold of a small pack of chicken liver was a reason for celebration. I remember my mom and my aunt chopping them finely and using them to make a “diluted” meat dish, made up of a small amount of meat, a whole lot of bread, some water to bind it all together, and very few spices. I grew up with the idea that chicken liver was an expensive delicacy, and that you could only eat it on special occasions.
This soup is a tribute to cheerful, vibrant colors. I love it because it is quick and easy to prepare, the ingredients are simple and widely available, and the energetic colors of the veggies put me in a good mood instantly.
You may find my enthusiasm exaggerated – after all, it’s just another soup, right? – but I assure you it’s not. If you compare my deep, richly nuanced present with my almost colorless past, my love of colors becomes easy to understand.
Doesn’t this look wonderful? I made this dish the other day, in anticipation of the freezing cold weather which was due to hit Chicagoland. I was bracing myself for the worst weather I’d ever experienced since moving to the Windy City, and I wanted something hot and comforting, like a gift to myself and my body. I remembered I had this recipe in my binder and went to the grocery store to buy zucchini. I felt at ease with the recipe and I liked its ingredients. The end result was satisfying and provided the comfort and warmth I so much needed.