Soup Season has Arrived
Monday September 29, 2008
Chicken soup, minestrone, chili, beef stew -- there's no end to the frugal magic that you can create with a soup pot and a handful of ingredients. What will your first pot of fall goodness hold?
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Photo Credit: rusvaplauke
We’ve done our first batch of leftover soup – it ended up being a tasty conglomeration of zucchini, creamed spinach, cooked sirloin, and rice. The little bit of roux in the creamed spinach made the broth the perfect shade of glossy. Served with a hunk of cornbread…Mmmm!
Next week is a Morroccan Lentil Soup (Day 262, A Year of Crockpotting from blogspot). My husband is Middle Eastern, so he’ll really appreciate that.
I like to introduce different textures to my soups by trying noodles from other cultures. For instance Chinese rice noodles or Japanese udon noodles. I also like to try unusual grains from the bulk bins like quinoa and bulghur. A cheap way to explore new things!