Summer time is an excellent time for thyme soup. Soup in summer works well to restore the body. Many folks in hot climates routinely eat hot soup – as we shared in this post – Summer Soup – Caldo de Verduras.

Writing about Father Kino last week reminded me of this tasty summer soup – because I first learned about this soup while writing my book about him.  Anyway, that post inspired me to share the recipe with you.

Father Kino’s Herbs

The last few copies of this out-of-print award winning Southwestern book are now for sale. Father Kino’s Herbs: Growing and Using Them Today   The review says:

“Award-winning garden writer Dr. Jacqueline A. Soule has pulled together a fascinating book on the life of Father Eusebio Francisco Kino and some of the plants that he brought to Southern Arizona and northwestern Sonora, and area called the Pimeria Alta.”

This link is to our book sales site. The profits from the sale go to the local Horticulture Therapy non-profit Tierra del Sol Institute.  We hope you will help support this great Southwest non-profit!

Why Soup in Summer

As we sweat we lose minerals, also called electrolytes. If we lose too many minerals our bodies can cease to function very well, we and can suffer brain fog, fatigue, and worse. Soup can help restore lost minerals. We discussed this recently in our post on Southwest Summer Survival.

We also wrote about hydration – but hydration is more than just water – it is about the minerals that our nerves need so the nerves can fire, and the minerals that our muscles need so they can move. Remember that the heart is a muscle, and it is controlled by nerves – plus the brain is a bundle of nerves.

There are countless store-bought drinks that claim to restore electrolytes, they are sugar-laced – or worse, full of artificial sugars, or some of the pseudo sugars that many humans are allergic to. Basically most of those electrolyte drinks are of questionable overall health benefit. Personally, when it comes right down to it, I prefer sipping something savory over sipping something sweet. This is one reason I posted about plants to forage for summertime herbal teas.

Grow Thyme for Soup

Thyme is one herb that is easy to grow in the Southwest. This lovely, fragrant, tasty, and healthful herb in native to the rocky slopes of the mountains of the eastern Mediterranean region, in the area that is now mostly Greece. Since they are per-adapted to low-water conditions, most species of thyme can be grown here. I grow my thyme plants where they get roof run-off, thus I rarely need to water them; and yet they offer a lush look to my entryway with their glossy green leaves.  But really, growing thyme is more a post for Gardening with Soule.

Not Into Gardening?

I find fresh thyme all the time at Food City and at the several Asian markets I visit. It is also commonly sold at the specialty grocery stores like Whole Foods and Sprouts Market. Look for fresh thyme in the produce section. One bundle makes a lovely batch of Thyme Soup.

Don’t think you will use it all at once? Thyme is in the mint family and can live for a while in a vase of water. It might even grow roots. Just take the lower leaves off the stem because if they are underwater they will rot and the whole bunch become a disaster.

Sometimes you can purchase pots of the herb at the specialty grocery stores and grow it on your kitchen window sill. Avoid over-watering, and not full sun on a window sill.

Using Thyme

Sprinkle thyme fresh or dried in soups, salads, on meat dishes or use in herb breads. Use an ample number of sprigs in herbal vinegars and oils for an intense and refreshing flavor. For a quick meal at the end of a long day make this Thyme Soup (Sopa de Farigola), a dish popular in the Catalonia region of northeastern Spain, and often found in different regions of Mexico.

Thyme Soup

serves 2

water – 2 cups

fresh thyme – a hand full, or roughly 2 tablespoons fresh chopped thyme,
– OR –
dried thyme, use 1 tablespoon dried thyme
olive oil or butter – 1 tablespoon
2 eggs
traditional – day old bread, substitute older corn tortillas torn up or use tortilla chips

optional – fresh chives, garlic chives, or scallions, diced
optional – salt to taste
sauce pan – quart or so

Prepare the Soup

Step 1.

Over medium heat, place oil or butter in pan and warm slightly.
Add thyme and optional chives or scallions and stir.
Saute very lightly to release herbal oils into the cooking oils.

Step 2.

Add water and heat to roughly 180F – less than boiling but too hot for fingers. I would say steaming but in a Southwest summer it’s hard to see steam.

Step 3.

Remove from heat.
Scramble the two eggs in a bowl or measuring cup with a pour spout.
Stir the soup in the pot so it is swirling.
Slowly drizzle in the scrambled eggs. They eggs will rapidly cook.

Step 4.

Prepare two bowls with bread or corn chips in the bottoms.
Pour the soup into the bowls and serve.

A Savory Meal

This Thyme Soup recipe is easily doubled (or more) and can be elegantly served to company. To help make it look even fancier, garnish the top with a sprinkle of freshly diced garlic chives that grow well in the summer heat. Consider garnishing with some edible summer flowers.

Thyme Soup is a lovely end of the day light meal. The soup offers the three basic food components necessary to maintain our bodies. There is protein from the eggs, carbohydrates from the tortillas or bread, and a touch of the fats from butter or oil which are necessary to replenish and rebuild cells.

Enjoy!