This week’s recipe has a cute story to go with it – about making soup out of a stone…of course adding a “few” other ingredients to make it more flavorful. Basically using pantry ingredients to end up with something yummy and warming.
I really like vegetable soups, and so was looking forward to this recipe. As it turned out, it was a pretty simple one. I took Dorie’s suggestion and in addition to carrots, added a sweet potato as co-star in the soup.
Unfortunately this time I didn’t have any fresh herbs on hand, so this really was a “pantry” kind of recipe. The vegetables all get prepped. One of the things I can totally get behind is Dorie’s method of prepping celery. My mom does this too – stripping all of the strings out of it so that it’s not tough. That way you can enjoy the flavor more. Once prepped, they get tossed in a bit of olive oil or butter in the soup pan.
From here, the veggies and flavorings get covered and cook slowly for a bit to soften (I used some chipotle here to spice things up). I have to admit that I must have gotten sidetracked while doing this – the vegetables shouldn’t get browned – mine got a bit more than that and had to be rescued! 😦 Once through that process, the stock is added and cooked until the vegetables are soft, and then I used my immersion blender to make a smooth soup.
This seemed like the kind of soup perfect for a fall day, sipped out of a mug.
This was certainly easy, though wasn’t as wonderful as I’d hoped. That was probably in relation to the amount of effort I put into it. It’s been a crazy couple of weeks with the groundbreaking of a new facility I’m building in Pennsylvania and going-live with a year-long+ software project I’ve been working on! So, hopefully next time will be better, though I have to say I will probably stick with another version or two that I typically make for a soup like this. That said, cute story. And it will be fun to see how others in our French Fridays group fared with this one!