Waste-Free Kitchen Handbook by Dana Gunders

Author:Dana Gunders
Language: eng
Format: mobi, epub, azw3
Publisher: Chronicle Books LLC
Published: 2015-09-28T21:00:00+00:00

Anything Goes Soup

Makes 4 to 6 servings

USES UP

Vegetables

Cooked grains

Cooked beans

Leftover meat

Fresh herbs

Various tomato products

Cheese rinds

Any French chef will tell you that all good soups start with a mirepoix—a classic trio of finely chopped onion, carrot, and celery. (And every thrifty French home cook will also tell you that making soup is about using what you have on hand.) The onions are the most important part of the mirepoix trio, and in an absolute pinch you could do without the carrots and celery. As long as your stock is flavorful (be generous with the salt and herbs), you can be as creative as you want with what else you include. Add beans, meat, and/or grains for a bowl that will keep you warm by the fire. Or purée all the ingredients with a bit of cream to impress your guests. Soup usually freezes well, so make a big batch and store some for later. You’ll be glad you did.

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