This has got to be the easiest, albeit a bit boring, soup to make. Well, except for maybe opening a can of Campbell's, but I'm thinking we're all looking for the Mmmmmm, Mmmmmm, HOMEMADE good kind'a soup.
As a few of you are aware, I'd been doing a juice fast last week. And in order to do a juice fast, you need tons, and I mean TONS of vegetables. And since I had veggies (veggies, veggies, veggies, veggies.....embrace it Susan) coming out of my ears, I figured I might as well make some vegetable broth.
I cut up carrots, onions and celery and put them in a pot with three cloves of crushed garlic. Added a little glug of olive oil to the pan and sauteed the bunch for about five minutes, until the onions just started to soften. The I dumped in about 8 cups of water, a teaspoon or two of parsley and a few bay leaves.
Bring the soup up to a boil, then reduce heat and keep on a low simmer for several hours (I think I had mine on the stove for 2 1/2). Some of the water will evaporate during the cooking time, so make sure to add some back in every once in a while and add salt to taste.
Normally I would keep all those good vegetables in the soup, but this time I wanted to make a simple broth so when I took it off the stove I strained everything through a sieve lined with a few layers of cheesecloth.
This is also a good way to use up all your vegetable peelings. Because you DO keep all those peelings in a zippy bag in the freezer until you've got enough to make soup, right?!
That's what I thought.
Oh, and for something totally unrelated, I give to you my first RCP (Random Cat Picture):
|Evil Kitty, not entirely happy about being wrapped up in a scarf.|