Well it is winter here in the Midwest and we have snow and cold. BRRRRR! So to keep myself warm I like to make soup and bake bread. Unfortunately, I am all out of yeast so I had to settle on the soup.
When you make soup I am a firm believer that you should use as many leftovers as possible. So I scrounged around and here is what I came up with:
1 limp carrot stick
3 limp celery pieces
1 onion
1 prebaked potato (that I forgot about in the fridge)
1 raw potato
1/2 pack of spinach that was starting to yellow
Some breakfast sausage in the back of the freezer
Better than bouillon low sodium chicken base
Butter
Oil
Salt
Pepper
Red pepper flakes
Flour
Parmesan Cheese
1/2 and 1/2 (I rather use heavy whipping cream in soup because of the better fat content, but some times ya gotta do what you gotta do!)
I sauteed the celery, onion, carrot, and potato in a mix of oil and butter until the onions started to become translucent. Add water, chicken base, salt, pepper, and red pepper flakes and start to simmer.
My sausages were frozen so I put them in a pan with some water until browned and then chopped the breakfast sausage and added to the soup mix.
In another pan I took more butter and flour and made a light roux and then added that to the soup mix.
Then I let the soup mix simmer for an hour or so. Added the spinach, Parmesan cheese, and 1/2 and 1/2 and brought it to a simmer. Unfortunately, my 1/2 and 1/2 broke slightly... that is why I prefer whipping cream, but hey watcha gonna do. Topped with a little more Parmesan cheese and in my belly it went :)
When you make soup I am a firm believer that you should use as many leftovers as possible. So I scrounged around and here is what I came up with:
1 limp carrot stick
3 limp celery pieces
1 onion
1 prebaked potato (that I forgot about in the fridge)
1 raw potato
1/2 pack of spinach that was starting to yellow
Some breakfast sausage in the back of the freezer
Better than bouillon low sodium chicken base
Butter
Oil
Salt
Pepper
Red pepper flakes
Flour
Parmesan Cheese
1/2 and 1/2 (I rather use heavy whipping cream in soup because of the better fat content, but some times ya gotta do what you gotta do!)
I sauteed the celery, onion, carrot, and potato in a mix of oil and butter until the onions started to become translucent. Add water, chicken base, salt, pepper, and red pepper flakes and start to simmer.
My sausages were frozen so I put them in a pan with some water until browned and then chopped the breakfast sausage and added to the soup mix.
In another pan I took more butter and flour and made a light roux and then added that to the soup mix.
Then I let the soup mix simmer for an hour or so. Added the spinach, Parmesan cheese, and 1/2 and 1/2 and brought it to a simmer. Unfortunately, my 1/2 and 1/2 broke slightly... that is why I prefer whipping cream, but hey watcha gonna do. Topped with a little more Parmesan cheese and in my belly it went :)
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