soup and more soup

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Spent the afternoon cooking up some soup for the coming week.  Soup is my lazy way of making dinner.  It’s one pot.  It uses up all that random stuff in the cupboards and refrigerator that everyone is avoiding eating.  You know the ones.  The celery is limp, the carrot is soft.  No one eats an onion just by itself.  There’s always a can of tomatoes in the back of the cupboard.  You can use up that handful of corn kernels in the freezer that no one remembers putting there.  A lot of my soups start out the same – let’s call it the ‘base’.  I will double up the base and then split it to make two soups because I’m efficient like that.

The Base

  • 1 onion, diced
  • 2-3 stalks of celery, chopped
  • 1 clove of garlic, crushed and chopped
  • 2 tbsp. olive oil
  • Sprinkling of dried basil

Warm up the oil in a soup pot, and add the onion, celery and garlic to cook until soft and golden.   Sprinkle in the dried basil.  Mmmmm . . .  smells good.

Tomato Soup

  • the base
  • 1 can of tomatoes (crushed or diced preferably, but it really doesn’t matter)
  • 1 carton of chicken or vegetable stock (900mL)
  • OPTIONAL throw-ins could be a can of chickpeas, a handful of rice, chopped up carrots, corn, etc.

Throw all that other stuff to the base, and simmer for 30-45 minutes.  Serve with a loaf of crusty bread.  Dinner served.

Potato Corn Chowder

  • the base
  • 2-3 potatoes, diced small
  • 1 cup of corn
  • 2-3 cups of milk or more (whatever floats your boat)
  • butter
  • sea salt and crushed black pepper to season

Add the potatoes and a good spoonful of butter to the base and warm up the potatoes on low-medium heat for about 5 minutes.   You’re going to need to stir often so that the potatoes don’t get all stuck to the bottom of the pot as they are wont to do.  Add the milk and turn up the heat.  Again, you’re going to need to stir often and watch the pot so that it doesn’t boil over.  When the milk is frothing up good and strong, you can turn the heat to low and cover.  Let this simmer for 12-15 minutes.  Give it a stir a few times to make sure the potatoes don’t get stuck to the bottom.  I’m starting to sound like a broken record.   Next add the corn and salt and pepper and simmer for another 5 minutes until the corn is cooked.  Serve!

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