Refrigerator Soup

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
at least 250g (1/2lb) solid ingredients
small handful highlight ingredient, optional

1. Place liquid in a small pot and bring to a simmer.

2. Chop your solid ingredients into bite sized chunks and add to the pot. Cover and simmer until everything is hot and cooked through.

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

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

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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