Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
PART OF OSCAR PARTY MENU
DAILY POST JAN 12th:  SOUP’S ON!
RELATED POST JAN 9th:  WINTER COMFORT IN ONE POT
RELATED POST MAR 1st:  DINNER WITH OSCAR

GLUTEN-FREE
VEGAN – Use filtered water instead of cooking liquid from Corned Beef
LEFTOVER – COOKING LIQUID FROM CORNED BEEF & CABBAGE

S H O P

GROCERY
Crushed tomatoes or tomato puree (#10 can)
Whole peppercorns
Bay leaves

GREEN MARKET
Celery
Onion
Russet or red-skinned potatoes
Carrots
Green beans
Zucchini
Corn, frozen (if fresh corn-on-the-cob is not in season)
Parsley
Basil
Rosemary
Thyme
Kosher salt

T I M I N G

MAKES A BIG POT OF SOUP, depending upon the amount of water you started with
PREPARATION TIME: 15 min
TOTAL COOKING TIME: 1/2 day

C O O K  /  P R E P A R E

INGREDIENTS:  VEGETABLE/BEEF STOCK  Stage One
1 large onion, cut into quarters
Leafy tops from 4 celery stalks
28 oz tomatoes (1 #10 can)
12 sprigs of parsley
6 Peppercorns
1 Bay leaf

PREPARATION

1. Add all ingredients to the pot of cooking liquid.
2. Boil two hours, until the vegetables are soft.
3. Strain the stock in a sieve, pressing down on the vegetables w/a large pestle to extract all of their juices.  Return to pot & bring to a boil.  HOLD At this point Vegetable or Beef Stock can be used for other preparations or frozen for future use.  Freeze in ice trays for a day, then transfer to plastic grip-lock bag for ready use when beef stock is called for.  Cubes defrost quickly.

INGREDIENTS:  VEGETABLE/BEEF SOUP Stage Two
1 lb russet or red-skinned potatoes with skins on 2 cups
3 carrots, sliced
1/2 lb green beans
1 cup zucchini, sliced
1 cups corn
1 tsp basil
1 tsp rosemary
1 tsp thyme
1 tsp salt

PREPARATION
Add potatoes & herbs to soup pot; simmer for 10 min.
Add beans and carrots, simmer for 10 min.
Add zucchini, simmer for 5 min.
Add frozen corn & bring back to boil, add salt.

S E R V E

Serve soup for w/half a sandwich or with cornbread & a tossed salad.

W O R K P L A C E   L U N C H

Take leftovers for lunch.  What’s good  for dinner is often even better for lunch.  And you’ll be the envy of the workplace as the aromas waft through the cubicles.  People will come round & admire your handiwork.  When they ask, go ahead & admit, “I made it myself!”

F R E E Z I N G

Freezing soup it is best done as stock, before adding vegetables. Defrost and bring to a boil. Add vegetables, cook until tender & serve.  You can freeze the soup after the vegetables are added, they will just not hold up as well when reheated after defrosting.