In an effort to use up the vegetables in the fridge I decided to make soup. It turned out better than expected. Nice and creamy - thanks to the immersion blender - and the wild rice and barely made it filling.
I'm calling this Kitchen Sink Soup. It's an adlibbed recipe, but here are the basics. You need a good broth or stock, a starch like pasta, rice, beans, barley or couscous, then some veggies and seasonings. Boil for a while, blend a little and stir. Here's what went into my version:
- Carrot, diced
- Butternut squash, cubed (which completely disintegrated making the broth richer)
- Mushrooms, sliced
- Kale, chopped
- Wild rice
- Barley
- Red pepper, chopped
For broth I used chicken stock and for seasonings I used bay, thyme, tarragon and marjoram.
Have you ever made a delicious unplanned soup? What did you put in it?
beautiful shot of all the ingredients waiting to be soupified!
ReplyDeleteExcellent use of what is around. Cooking doesn't require recipes... you are just preparing food!
ReplyDeleteI just recently made one actually and it was very yummy. Ad-libbed soups are the best and a good way to use up ingredients before they go bad. I used a couple slices of bacon, venison, onion, mushrooms, escarole, stewed home-canned tomatoes and boy was it good!
ReplyDeleteIsn't good soup just the best comfort food? Just love it.
ReplyDeleteThrow together soups like this are always fun. I like the use of the wild rice in this one.
ReplyDeleteI make a soup like this at least once a week to ensure that I use all the vegetables that I purchased earlier in the week. I love that every week the soup is different. Yours looks excellent!
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