Boy, this is just about the most exciting blog ever! Soup! Leftovers! woo-hoo!
So, let me tell you about the Sunday soup - the cinnamon/pork one... it came out great,and I'm have that for dinner tonight. Also had the last of the chicken noodle for lunch, so it's an all-soup day. This I see as the biggest drawback of soup, unless you're cooking for a crowd - the leftover situation an get a little out of control.
That said, the bowl of soup from last night is sure looking and smelling good, sitting next to me to cool down a little as I write this.
A few notes on the recipe, since I'd never made it before - the broth and pork turned out fantastic, and made the whole house smell good! That said, you need to skim a LOT of fat off - made me wish I had one of those fat-skimmers - would have saved me some time. But once that was done, the soup came together quickly - I just threw in about 1/2 bag of spinach, and used rice stick noodles that I happened to have in the cupboard (although cellophane or those cool Korean yam noodles would be even better). So, this is definately a keeper recipe.
And there's more in the pot! I'll have think of other topics until I eat this all up and make the next pot of soup...
I have been eating for the last seven months.
15 years ago
2 comments:
Just to let you know how the soup resolution is going here in DC, I can say that of the three dinners that the family has had together in 2008, only one featured soup. And when we did finally get some soup on Monday, we had pasta as well. Moreover, the soup was made by combining the abundant cauliflower cream sauce left over from the previous night's dinner with a vegetable broth Jamie made the day before. The sauce (which was served with flounder Sunday) was simply: one onion sauteed in butter, one head of cauliflower steamed and 2 cups of cream + salt and nutmeg, pureed into a smooth sauce. There were about 2.5 cups of this sauce left over, so I just added about 4 cups of vegetable broth and a little salt and called it soup. It was very yummy and a good way of turning leftovers into soup (thus avoiding the pitfall of eating the same damn thing everyday). I bet that we could also turn the left over pasta into a soup by adding lots of broth....
Pork noodle soup sounds lovely...will have to try it....I used the 2-day technique on a recent pork cassoulet (not soup, but found on epicurious using a 'soup' search) -- but not terribly effective unless you have extra time. Cassoulet turned out well though (country pork ribs, bacon, aromatics, white wine, thyme -- all baked till soft -- what's not to love?)
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