The best thing for me when the weather is so unsettled is to have home baked bread and made from scratch soups. This week I've had more home made soups than usual.
Sunday I made hamburger (minced meat) soup. I usually make it like my mom used to make it but from time to time, I like to mix it up. For the first time I made it with eggplant, butternut squash and chickpeas all added to the usual base of cooked hamburger pieces, celery, onion, carrots and seasonings. It was quite yummy.
Monday I skipped the soup making because I went to my cooking session where we made sushi with celery, avocado and mango. It was quite good but I confess I will need a lot more practise with the rolling aspect. We also had Teriyaki Drumsticks which were quite tasty.
Tuesday I made potato leek soup. I've made this before in case you'd like the recipe. Yesterday I decided I wanted to eat it with all the vegetables intact, rather than all blended together. Perfect for an overcast day.
Today is Wednesday and we've had all kinds of interesting weather. When I awoke there was blanket of cloud over the whole sky. Then the wind came up and blew away the cloud cover. I was able to see that there is fresh snow (again) on the mountain tops. Right now there is still some blue sky but it is quite windy.
Bubbling away on the stove top right now is some fresh tomato soup. It is my first time making it. It smells delicious and I plan to have it with some home made bread.
Here is a quick recipe for the soup.
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| Fresh out of the blender and piping hot! |
Tomato Soup
Ingredients
- 1 large onion, chopped
- 2 celery sticks, choppped
- 2 carrots, peeled and diced
- 2 or 3 cloves of garlic to taste
- 6-8 large tomatos
- 6 cups of chicken stock (or use buillion cubes with appropriate amount of water).
- a bit of oil
Method:
Saute the onions, celery, carrot and garlic together in a bit of oil in a large saucepan.
Once these are a bit softened (10 minutes or so) add the tomatoes and cook until the tomatos start to break down. Add the chicken stock. Bring to a boil and then simmer together another 10-15 minutes.
If you want to eat the soup without blending it smooth, take care to chop your vegetables up nicely and uniformly. I'm blending my soup today.
As always, when you blend the soup in a blender be very careful to place a tea towel over the blender top and hold it down so it doesn't splash out and burn you once you turn the blender on.
Before serving garnish with some fresh cilantro. Makes 2 gigantic servings or 4 med-large servings.
Eat and enjoy.
Frugal Notes: Some people make tomato soup with a combination of canned tomatos and fresh tomatoes. I do use canned tomatos but given they are quite expensive now I save them for things like chili or soups I make with hamburger. In order to save money on making vegetable soups, I purchase the vegetables at a store where they only sell produce. The prices are usually much cheaper than the supermarket. I often buy bags of vegetables that are starting to go bad. I get them at a produce store down the street. The nice thing about it is even if there is one vegetable that has gone bad, the rest are usually good. Also the store peels them and cuts out the bad parts before they put them in a bag for $1.00. These are great for making soups but you have to use them up right away,
