Cold gray night and another cold day to come. Time to use up all the vegetables in the fridge that have been there overlong. So soup. Chopped up an onion, all the good garlic (peeled first), several sticks of celery, two kinds of mushrooms that needed to be eaten, one somewhat shrunken turnip, three limp carrots, one nearly done green pepper, two marginal tomatoes. Actually, started with the onions and let them go limp in hot olive oil on the bottom or the pan, then added the garlic and mushrooms, covered and let the liquid emerge, added celery and kept the lid on again, then the other things, a good bit of dry thyme and basil, ancient lemon and a half (left in halves, juice squeezed in) and three cups of water, covered and let simmer until everything was soft. Then took all the rest of the spinach from the other night plus some about to go baby romaine and stirred those in. Pureed in batches (including the lemons). Because some of this is going to a salt-free friend, will add fish sauce and sesame oil later for us and reheat, adding a bit more water if needed. Also will serve with a dollop of yogurt on top. Perfect for a couple of cold day lunches. I hope.
Posted on: Wed, 14 Jan 2015 22:48:56 +0000
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