•9:48 AM
Sometimes I get an idea in my head and then I just think it always has to be that way. But it doesn't.
I have always thought of soup as being made in big batches. I think I got this idea from my Mom ... she always makes huge pots of soup. And then, she eats soup every day until it is all gone. Don't tell anyone, but you can tell if she is in strict diet mode (or not) by checking to see if there is a pot of soup in the fridge.
You don't have to make soup in big batches, though. In fact, it is really fantastic to have a small bowl of soup before your main course at supper time. Your kids will think it is "fancy." And, you don't need to make enough for an army - just enough for everyone to have a small bowl. We refer to them as "appeteazers." And, between you and me, I think it's fancy, too.
The easiest soup to make is a vegie soup ... Chop an onion and whatever root vegetable you like (3 carrots, a couple of medium-sized potatoes, 4-5 parsnips, celeriac or a turnip, whatever); peel and chop a small potato as well. Add some olive oil (a couple of tablespoons - don't be shy) and saute all the vegies together, until the onions are translucent and the other vegetables are beginning to soften. The sauteeing is important because it releases some of the best flavours in the vegies - so do not just plop the vegies into a pot with some broth or water. Season with salt and pepper; then add enough stock to cover everything. Bring to a boil and cook for 10-15 minutes. Puree with a hand blender just before serving; and sprinkle with your favourite fresh herb, if your kids like them. Marnie always says, "No plants on mine, Mommy."
The soup will taste fresh and creamy. Sometimes I will chop leftover penne and add it to the soup after it had been pureed. Sooooo good. I might try creamy potato next, garnished with some crispy bacon and chives .... yum.
I recently found a recipe for soup that makes a small batch and is great for lunch along with a salad. Addison gobbled this up ... so did I. So did Jonesy. It is called David Rocco's Chickpea Soup, and it is easy and quick and fabulous. It has a rich and comforting flavour; the chickpeas become soft and creamy, and the flavours all melt together. If you want to, add some proscuitto when sauteeing the onions. Fresh bread would be great to soak up those last few drips in the bowl. Cannot wait to make this next autumn ...
Try making soup for an appeteazer ... it also brings the family together for a little longer at the table, which can be a great thing - on most nights. Try it for Easter ... a few extra vegetables can't be bad after all the candy consumed by your children. Tell them the Easter Bunny left some carrot soup for dinner ... and then sit around the table together, talking about how a bunny would actually cook soup.
I have always thought of soup as being made in big batches. I think I got this idea from my Mom ... she always makes huge pots of soup. And then, she eats soup every day until it is all gone. Don't tell anyone, but you can tell if she is in strict diet mode (or not) by checking to see if there is a pot of soup in the fridge.
You don't have to make soup in big batches, though. In fact, it is really fantastic to have a small bowl of soup before your main course at supper time. Your kids will think it is "fancy." And, you don't need to make enough for an army - just enough for everyone to have a small bowl. We refer to them as "appeteazers." And, between you and me, I think it's fancy, too.
The easiest soup to make is a vegie soup ... Chop an onion and whatever root vegetable you like (3 carrots, a couple of medium-sized potatoes, 4-5 parsnips, celeriac or a turnip, whatever); peel and chop a small potato as well. Add some olive oil (a couple of tablespoons - don't be shy) and saute all the vegies together, until the onions are translucent and the other vegetables are beginning to soften. The sauteeing is important because it releases some of the best flavours in the vegies - so do not just plop the vegies into a pot with some broth or water. Season with salt and pepper; then add enough stock to cover everything. Bring to a boil and cook for 10-15 minutes. Puree with a hand blender just before serving; and sprinkle with your favourite fresh herb, if your kids like them. Marnie always says, "No plants on mine, Mommy."
The soup will taste fresh and creamy. Sometimes I will chop leftover penne and add it to the soup after it had been pureed. Sooooo good. I might try creamy potato next, garnished with some crispy bacon and chives .... yum.
Try making soup for an appeteazer ... it also brings the family together for a little longer at the table, which can be a great thing - on most nights. Try it for Easter ... a few extra vegetables can't be bad after all the candy consumed by your children. Tell them the Easter Bunny left some carrot soup for dinner ... and then sit around the table together, talking about how a bunny would actually cook soup.
1 comments:
No soup for Easter dinner ---- I'm NOT dieting!!! LOL