Refrigerator Soup

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refrigerator soup-2

Refrigerator Soup

From Stonesoup

The recipe below might seem a little ‘weird’ but basically it’s a template to help you make a soup that’s going to taste great. Make sure you check out the suggestions below for ideas of the types of ingredients to use.

Use this ‘template’ if you’re feeling a bit nervous, but more experienced cooks can just go ahead and add things to the pot as they like…

enough for 1:
1 1/2 cups liquid
about 250g (1/2lb) solid ingredients, chopped into bite sized chunks
small handful highlight ingredient, optional

1. Add liquid to the pot and bring to a simmer.

2. Add your chosen solid ingredients. Cover and simmer until everything is hot and cooked through.

3. If you feel like a smoother or thicker soup, whizz with a stick blender until partially or fully pureed. Taste and season.

4. Serve in deep bowls topped with your highlight ingredient, if using.

EXAMPLES
liquid – water, stock, stock or bullion cubes or powder made up with water, leftover wine (not recommended on its own, mix with water to dilute), tomato paste mixed with water, unsweetened coconut milk, curry powder (combined with water or coconut milk), vegetable juice, miso paste mixed with water, canned tomatoes (chop before using).

solid ingredients – pretty much anything goes here. Just use your judgement, if you think it will work when you try and imagine the ingredients together it probably will. Leftovers are great such as leftover risotto, salad bits, or cooked lentils, raw vegetables, cooked vegetables, cooked meats, cured meats. And don’t forget to check the pantry and freezer for things like canned legumes, noodles, frozen peas, breadcrumbs etc.

highlight ingredient – natural yoghurt, sour cream, pesto, a good drizzle of olive oil, butter, toasted nuts (especially pine nuts), finely sliced prosciutto, fresh herbs, soft cheese such as ricotta, goats cheese, blue cheese, grated hard cheese such as parmesan or cheddar. Mayo or aioli are also great soup toppings (think the french classic bouilabaise).

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