Dearest cas, I’ve made soup thinking of you… twice. To me, soups are no brainers, you boil stuff in a pot and season the stock, keeping or throwing away the veggies. There are countless options. Most often I just use whatever I have in hand, and really prefer using lean meat like chicken or beef for flavour. Less flavour is edible too 😀

1. Beef soup with corn

I have no pictures for this one, except the above.

– you fry some beef in a pot, once it browns all over, you add the vegs (chopped carrots, celery, parsley roots, onion) fry quickly for 3-4 minutes, add salt and water.

Boil for about 15 minutes then add  peppers, chopped potatoes and corn, as they boil quicker than the others, and boil for another 15 minutes, checking for doen-ness. You might want your veggies to be just a tiny bit harder rather than soft, as they can become a huge mash. If that happens, just blend it all and add some cream, and turn it into CREAM SOUP.

Optional, for more flavour, you can add various (fresh or dry) herbs (like parsley and lovage, or celery leaves or dill) season to taste and serve, with/without sour cream, bread or lemon juice.

Now, you can omit mostly any of the above ingredients, and the taste of your soup will be slightly different but really good, same goes for proportions, and you won’t end up throwing away any.

For the flower pot soup, I used 5 medium sized carrots, 2 parsley roots, 2 medium sized potatoes, a small celery root, one large onion, half a green bell pepper, almost a whole can of corn and soem meat, plus a spoon of cooking oil for frying the meat. I’ve used celery leaves, lovage and parsley for extra flavour, salt and pepper.

See, i’m rather picky with the veggies in my soup, so basically, i like keeping the carrot and a few celery slices and have everything else (onions, peppers, celery, parsley roots) thrown out after they’ve boiled and left their flavour, because i hate the soft texture and sweet taste while eating. they’re also crowding my soup, but feel free to keep anything you fancy.

2. Beef soup with green beans

Same as above, just used different proportions for the veggies, and green beans instead of corn, no corn in hand.

3. Lentil soup

This was a real challenge at first, mostly because i had no veggies. I had a few carrots, the lentils, tomato sauce, onions and some bell pepper paste. I flavoured it with dry bay leaves, parsley and some lovage i think.

It tasted like crap after it started boiling, i was really worried it wouldn’t turn out okay, but the herbs did zee trick.

And that’s really all. ah right, i made some croutons to go with this, used old bread (you can use fresh if you like), seasoned with a store-bought mix of herbs (Mediterranean mix) sprinkled with olive oil and baked for 20 minutes in the oven at 190 degrees C. skip the herbs, just add soem oil and fry them in a pan, it will still taste awesome.

offtopic bonus: le sewing master’s wonderful bow-ties.

my herbz are growing so fast ^_____^

and this is why neil gaiman is cool