Today is a day for soup!

With below freezing temperatures, today is definitely a day for soup!  Sometimes I make a batch  just to be able to wrap my hands around a steaming hot bowl…  I love soup because you can always make it no matter what ingredients you have in the house!

In the pics below, I had vegetables in the house that had to be used so I invented this recipe for Vegetable Soup (serves 3):

IMG_0111
   Sautéing vegetables

 

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Vegetable Soup, ready to eat!

Ingredients:

2 tbsp olive oil

2 cloves garlic, diced

2 cups baby bella or shiitake mushrooms, sliced

1 large carrot, diced

2 stalks celery, diced

2 large russet potatoes, peeled and cut into 1 inch cubes

3 cups chicken stock (unsalted if possible)*

sage (2-3 small leaves) and rosemary (small sprig)

pinch of salt

*I will publish a separate post with an easy chicken stock recipe.  You can always use a store bought stock and you can substitute beef or vegetable stock for the chicken stock.

Directions:  Add olive oil and garlic to medium pot.  Sauté on low heat until garlic begins to turn translucent.  Add mushrooms and pinch of salt, increase heat to medium low and sauté until mushrooms are cooked through, stirring occasionally.  Stir in carrots and cook for a few minutes.  Stir in celery and add a ladle of chicken stock.  Reduce heat to low and cook for a couple of minutes.  Stir in potatoes with another ladle of stock and cook for a few minutes.  Add rest of chicken stock and cover pot.  Simmer soup until potatoes are soft. Stir in sage and rosemary.  Remove from heat and allow to rest 5 minutes.  Serve piping hot!

I put this recipe together based on the vegetables I had in the house and those that needed to be used.  You can easily substitute any of the vegetables above depending on what you have available!  I find that soups have more flavor if you start by sautéing olive oil and garlic and/or onion, then sautéing each vegetable for a few minutes depending on their cooking time, before adding the stock.  Additions can be made such as stirring in cooked beans: kidney, chick peas or lentils when adding the herbs.  Also, if you prefer pasta in your soup instead of potatoes, simply follow the directions above, omitting the potatoes, and bring the soup to a low boil and add a handful of small shaped pasta such as fusilli.  Cook until pasta is al dente and add salt to taste.

Soups are great to make in large batches so you can freeze one or two cup portions in tupperware.  I love having single portion soups that I can easily pull out of the freezer, heat and serve…no more canned soup 🙂

Buon Appetito!

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