Saturday, October 9, 2010

Soup Bucket Soup Report

I mentioned before that I was keeping a container in the freezer for left overs that would make good soup.
Well, it also made me much more consciencious about eating what I fixed so I would not have to face it again in a soup pot.
SO, with only 2 forms of leftovers in the soup bucket, I dove in and made soup. I was out of other edible and prepared food in the house (not remotely out of inventory coming up soon) and decided to go for it.
I moved it from the freezer to the fridge a day before fixing. This is a cheaper way to thaw than using the stove (not much cheaper...but a bit as it saves electricity needed to cool the fridge and the electric to power the stove). Then, I put it all in a soup pot and added water. Since I had some kale in the garden that was well due to be picked, I did so and added about 6 smallish kale leaves, torn up, to the pot. I was going to add some pasta for noodles but with quinoa and potatoes featuring heavily, it didn't really need another starch-like product. I did throw in a few tomatoes that were in danger of going off.
And, fixed some biscuits while it was heating up.
It was delicious. The original dishes were some of the classic "that which has no name" (recipe appears in a past blog post) and a veggie hash over quinoa. Both featured quite a bit of garlic, fried onions, and various spices so I didn't feel that a broth addition was necessary.
As far as I could tell, the following were in the soup:
potatoes (red, yukon and blue), onion, garlic, carrot, beets, heritage zucchini, tomatoes, hot pepper, quinoa. I splashed on some lemon juice and fresh ground pepper to serve.

For dessert more biscuits with jam. I had too many biscuits but they go stale so I tend to eat the whole batch.

I'll be doing the soup bucket soup from now on. It was way better than trying to eat the left overs in their original format for too many days in a row.

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