Yes you do!
Almost all soups begin the same way.
You need only 5 items.
Onions, carrots, celery and a good soup stock (I don't expect you to make your own stock).
To 6 cups of vegetable stock add 2 cups of lentils or split peas and 2 to 3 smoked ham hocks. Cook over low heat for about an hour or until peas become slightly tender. (Don't forget to stir the pot once in a while).
Cut up a handful each of carrots, onions and celery into bite size pieces and add to the simmering soup. Continue cooking for another 20 to 30 minutes.
Add salt and pepper to taste.
Prepare a salad of Romaine lettuce, hearts of palm, whole small peppers and sprinkle salad with blue cheese and a little olive oil.
Serve with warm crusty bread and fresh, unsalted butter.
Next week follow same instructions but omit legumes and smoked meat.
ADD a cut up chicken instead and at the end add a few of your favorite noodles. Cook until noodles are al dente (done).
That's called home made chicken noodle soup.
Serve a ripened pear with aged cheese for dessert.
This is only the beginning of your culinary adventures.
Soon you will be preparing Lobster Thermidor.
Think of all the accolades you will receive.
Gina
Think you know how I'm addicted to soup Gina! But only to my homemade ones as, like you, I must have them tasty and nutritious, even though mine are always vegetarian! We keep a few tins of readymade soups on hand for Bob on nights such as this one as I will be gone to my Tai Chi class and, as he doesn't cook, and never will, a bone of contention here! I agree anyone can learn to cook - if they want to - but sometimes it's just impossible to teach an old dog new tricks! Anyway, tonight, he'll most likely open a tin of New England style chowder, pile up his saltines, open a beer, and be perfectly happy, haha!
ReplyDeleteBeautiful photos illustrating your delicious soup recipes, and the salad looks wonderful. The dessert with creamy cheese is spectacular - cheers to you and Gene!
Hugs, Mary
Dear Mary,
DeleteYou sound like our house. It's New England style chowder in a can around here now and then, including the saltine crackers for Mr G.
Soup is so easy to make and can be so nutritious. It even freezes well for times when there is nothing in the house.
I'm so pleased that you like my photos.
Dear Gina,
ReplyDeletealthough the sun is out I felt cold just a moment ago. Not anymore! Just reading about your delicious soup made me feel warm.......I have all ingredients in the house except those ham hocks, however, Daahling caught a fish and that is what I will be serving tonight. Love your beautiful presentation.
Warmest hugs, Sieglinde
Dear Sieglinde,
DeleteAre you saying that Mr B caught a fish? I thought that he and the pretty maidens at the fish store caught your fish. I use the ham hocks for flavoring. Something similar would do. Often I heat up German Frankfurters from the Deli to make it more authentic. Thank you for the compliment...means so much coming from you.
That is just my kind of fare Gina, and especially so at this time of year. A steaming bowl of soup with a chunk of fresh crusty bread keeps both of us happy in this house.
ReplyDeleteDear Rosemary,
DeleteSo true. I will have soup any day and prefer it over most fancy meals. Sometimes fresh crusty bread with fresh butter will do the trick.
Oh your soup looks and sounds marvelous, as does your salad. It must have been such a satisfying meal too. The one that you mentioned using chicken would also be quite lovely. I made a homemade soup this week as well, and for two evenings we enjoyed the fruits of my labor. Hugs my friend~
ReplyDeleteDear Mary, There is nothing better than soup in the middle of winter. Like you we often eat it for 2 or 3 meals...we never know when to stop cutting up vegetables.
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