Leftover Soup That Doesnt Taste Like Leftovers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I made this entirely out of what I found in the refrigerator this evening. It turned out so well that I thought I'd share it while the recipe is fresh in my otherwise failing memory. Virtually everything in this soup can be changed, but this is the dish that we had and thoroughly enjoyed. Ingredients:
3 parsnips, peeled and diced into small pieces |
3 carrots, peeled and diced into small pieces |
1 stalk celery, finely diced |
1/2 yellow onion, finely diced |
3 cloves garlic, finely diced |
1/2 butternut squash, peeled and diced into small pieces |
5 cups chicken stock |
3 scallions, finely chopped |
2 plum tomatoes, seeded and coarsely chopped |
1/4 cup finely chopped parsley |
3 tablespoons olive oil |
1 tablespoon unsalted butter |
salt and pepper |
Directions:
1. Heat the stock in a two quart saucepan.
2. When the stock reaches a simmer, add the parsnips and carrots and simmer for about 10 minutes.
3. Add the squash and continue simmering for another 7 or 8 minutes.
4. While these vegetables are cooking, heat the olive oil in a large sauté pan.
5. Sauté the garlic for a minute or two. Don't let it burn.
6. Add the onions and continue to sauté until the onions begin to soften.
7. Add the butter and stir.
8. Add the scallions and celery and continue cooking for 4 minutes.
9. Add some fresh herbs (sage, tarragon, bay leaf)
10. Add the tomatoes and cook until the tomatoes soften.
11. Season to taste and remove from heat.
12. Stir in the parsley.
13. Working in batches, purée the cooked vegetables from both pans, along with the stock, in a blender until smooth.
14. Pass the puréed soup through a fine sieve back into the original sauce pan.
15. Reseason to taste and heat until just simmering. Cook about 5 minutes.
16. Serve topped with a tablespoon of sour cream or yogurt.
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