Thus, a new idea has emerged. I'm going to try to give you all at least one, hopefully two new recipes each week. What I will do is the day before I post a video, I will let you know what tomorrow's soup will be and include a shopping list. This way if you are an impulsive souper, like myself, you can have all your ingredients on-hand and make the soup when the video is hot-off-the-press.
Alas, my fellow soupers, tomorrow's soup is a recipe of my own called Everything but the Kitchen Sink Chicken and Vegetable Soup. It is healthy, quick and easy and it feeds a lot of people. Most importantly, you can customize this one to your liking so you can't go wrong. Here's what you need to shop for:
1 large carton of chicken broth (32 or 48 oz will do)
Assortment of fresh and/or canned veggies including left overs. Pick anything and everything you like. I used:
1 28 oz can of diced tomatoes
1 can of artichoke quartered artichoke hearts
1 bag of 4 parsnips
1 purple turnip
1 onion
1 bag of celery
1 bag of baby carrots
left over butter parsley potatoes (probably about 6 small red potatoes and 1 Idaho potato)
Assortment of spices and seasonings. I used:
2 tbsp. olive oil
1 handful of curly parsley
1 handful of curly parsley
1 handful of Italian parsley
1/2 handful of lemon basil
6 cloves of garlic
1 dry bay leaf
1 dry bay leaf
sea salt and pepper to taste (probably 1/2 tsp. each)
juice of 1/2 of a lemon
Note: There are two ways that you can do this soup. The soup that I will be making tomorrow has a chicken broth base and consistency, but if you would rather have more of a tomato flavor to your soup, you can also add a 28 oz can of crushed tomatoes, which will create a thicker tomato-based broth. It will also make a lot more soup!
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