Universal remedy. Hot soup.
(or a different soup recipe if Veg or GF)
My DIL made Chicken Soup in her Insta-Pot.
Under the weather? Feeling a chill? A little blue? Just hungry? Maybe you’re not even sure what ails you. Or you’re in the pink.
I heartily recommend a good bowl of hot soup.
Last Thursday I hosted book club. It starts at 7 so most people eat dinner before they arrive. The dark chocolate, the red grapes, the raspberry rugalach and roasted almonds were the preferred snacks. I ate a few pieces of the vegetable tray with some hummus but threw them all in a pot today with an onion (chopped) and a couple of garlic cloves. I debated chopping them up first but did it the lazy way. Added a can of tomatoes and a rind from the Parmegiano-Reggiano. Salt, pepper and a bottle of water. (The portable dishwasher was hooked up to the faucet) After it simmered awhile, the carrots cooked, I got out the immersion blender and then added canellini beans. A tasty soup on a snowy day.
It just takes some getting used to. The new season. It changed this morning. We like the changing seasons, right?
This chilly icy, now tonight, snowy weather.
So hard on the trees, though. The driving.
Getting cozy by adding covers, readying for hibernation, thinking about making pots of chili, soup. Boiling the kettle for tea. Oh yes, keep on knitting a wooly sweater.
Celery heart visible when I was making soup for my DIL the other day.
My friend Ann has figured it out.
She stopped by late afternoon on her way to a second Seder for Passsover with family who live in my neighborhood.
She called from her cell on her way over to see if I was home as she wanted to drop off something she knew I’d like – a cool tool for me- a sock ruler– but that’s another post.
Check out her method for transporting a large pot of soup. Matzoh ball soup. I think the wedging the wine bottle must help stabilize the pot.
She said, “Go get a bowl. I’ll give you some.”
I went into the house as she added “And a ladle!”
And then I said, “wait, Let me get my camera” as she prepared to ladle a bowl of her homemade matzoh ball soup out of the passenger side of her car.
The Haggadah is the Hebrew text for the Passsover Seder.
I looked up the spelling of Matza…matzo… matzoh …..A word with many spellings
And I wish I had asked her preference
I asked her if she’d teach me how to make it.
She said the broth is involved. I’m looking forward to learning how to make the matzoh dumplings in homemade chicken broth.
Time to ward off the chill. Make soup.
Today’s post a compendium of past blog posts featuring soup. Photos will be familiar if you’ve followed since the blog started.
the rinds of cheese (see Soup Bones above) are key to this Minestrone.
From the BEST RECIPE COOKBOOK of by the editor’s of COOK’S ILLUSTRATED Minestrone recipe
2 small leek washed thoroughly, white and light green sliced thin crosswise
2 medium carrots peeled and cut small dice
2 small onions peeled and small dice
2 medium celery stalks trimmed and cut small dice
1 medium russet potato peeled and medium dice
1 medium zucchini trimmed and medium dice
3 c stemmed spinach leaves cut in thin strips
1 can (28 oz) whole tomatoes packed in juice, drained and chopped
1 Parmesan cheese rind about 5×2 inches
1 can cannellini beans drained and rinsed, added last 5 minutes
ground black pepper
at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil
Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.
Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.
Add beans and cook just until heated through about 5 minutes. Remove pot from heat.
Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.
If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.
Do you have a favorite soup you make when the weather changes? Maybe you are firing up a pot of chili or stew.
Snow came to Pittsburgh. Low temps. There was even more snow in Ohio so I stayed in Pittsburgh. Driving didn’t make sense. Fortunately, the new oven and stove were motivational. I baked oatmeal cookies and made this soup, and Sunday made Aunt Rhea’s BBQ recipe, and baked a 6 layer cake. It ‘s sitting on a cake stand in the dining room waiting for me to photograph it. Tomorrow. No specific recipe just the regular start of simply sautéed onion, garlic and carrots and celery. Added water and salt and pepper. Let it simmer on the stove. I used the immersion blender just a bit to thicken the broth but left chunks of carrots so it wasn’t purée. (Easy to overdo with that device). Then I added a can of drained cannellini beans and some baby spinach to finish the soup. I am sure there are fancier recipes or more detailed but I knew I wanted a non-tomato one and what ingredients I had on hand so just made it. Our neighbor had given a gift at Christmas – a cylinder of delicious Manchego cheese and I warmed some Pane Italiano from Breadworks Bakery. No school Monday so I look forward to reheating the soup for lunch!