Arthur WilliamsA simple, yummy soup.
August 10th 2008 11:45
Salutations and greetings, I have to admit I have been in hiding for a while. My ranking was low and I was feeling somewhat embarrassed, but keep at it they say. The other reason is I have spent all spare time I have working on my first book, which is a kids book. But I am back with many a random musings.
Tonight I thought I would give you a basic, simply yummy soup loosley based on a minestrone. This soup sticks to my theory of the basic staples, if you don't know what I am talking about read the post on basic staples. The great thing about this soup is that it is basic, takes very little prep time and if you want to add your own flair you have a solid base.
INGREDIENTS:
3-4 medium size spuds(Diced)
1 onion(Sliced)
Garlic optional
1-2 medium size carrots(Diced)
1 stick of celery roughly chopped
For your own touch add what ever veg that takes your fancy
for the sake of argument I added today half a tin of corn kernels.
Usually I add broccoli. Get the idea.
Approx 150gm-200gm pasta. The two I use is spiral or spaghetti.
Vegetable or chicken stock, and I mean powdered stock, unless you can be
bothered making your own from scratch. Make up two litres, so add the powder
to hot water and stir. Directions are usually on the tin.
A couple of tins of crushed tomates.
Dried herbs for e.g Basil. oregano or italian.
METHOD
Heat the oil in your soup pot, throw the onions in. Stir a couple of times and chuck in your celery, stir in. Chuck in your carrots and you guessed stir through. At this point you can cover and leave for a couple of minutes, this is to allow the onions to cook through. At this point you can add the dried herbs, some people belive this releases the flavour. I see no difference. Chuck your spuds in, and any other veg that takes your fancy. And stir through.
Now add your stock, you want it to cover your vegies good and proper, so if two litres is not enough add more water. Chuck in your crushed tomato (as an alternative here use a jar of tomato pasta sauce). Throw your pasta in and stir through. If you have not added the herbs add them now. Bring to the boil and reduce to a simmer covered until the pasta is al-dente, and of course the vegies are cooked. To ensure an even cooking time, make the dice of your veg reasonably small (approx 1cm).
Now go away and do what ever takes your fancy, because this can take anywhere between fifteen and thirty minutes on simmer. If at this point it is a little bland, you can add salt, normally I just add a little more powdered stock. Your choice, I find the stock adds a nicer flavour than straight salt.
TO SERVE
It depends really, if its for you and your family, some bread and in bowls.
If your trying to impress friends, serve in pasta bowls, they are usually pretty flat. If you don't have them, you can get them fairly cheap from IGA and they are good quality.
Once you have the soup in this fancy bowl, garnish it with parmesan cheese. Not the powdered stuff, get a block and vegetable peeler. Shave it, two or three slivers, and to finish a sprig of basil.
If you are trying to impress friends, make sure you serve it with a chunky crusty bread.
Bon appetit.
Tonight I thought I would give you a basic, simply yummy soup loosley based on a minestrone. This soup sticks to my theory of the basic staples, if you don't know what I am talking about read the post on basic staples. The great thing about this soup is that it is basic, takes very little prep time and if you want to add your own flair you have a solid base.
INGREDIENTS:
3-4 medium size spuds(Diced)
1 onion(Sliced)
Garlic optional
1-2 medium size carrots(Diced)
1 stick of celery roughly chopped
For your own touch add what ever veg that takes your fancy
for the sake of argument I added today half a tin of corn kernels.
Usually I add broccoli. Get the idea.
Approx 150gm-200gm pasta. The two I use is spiral or spaghetti.
Vegetable or chicken stock, and I mean powdered stock, unless you can be
bothered making your own from scratch. Make up two litres, so add the powder
to hot water and stir. Directions are usually on the tin.
A couple of tins of crushed tomates.
Dried herbs for e.g Basil. oregano or italian.
METHOD
Heat the oil in your soup pot, throw the onions in. Stir a couple of times and chuck in your celery, stir in. Chuck in your carrots and you guessed stir through. At this point you can cover and leave for a couple of minutes, this is to allow the onions to cook through. At this point you can add the dried herbs, some people belive this releases the flavour. I see no difference. Chuck your spuds in, and any other veg that takes your fancy. And stir through.
Now add your stock, you want it to cover your vegies good and proper, so if two litres is not enough add more water. Chuck in your crushed tomato (as an alternative here use a jar of tomato pasta sauce). Throw your pasta in and stir through. If you have not added the herbs add them now. Bring to the boil and reduce to a simmer covered until the pasta is al-dente, and of course the vegies are cooked. To ensure an even cooking time, make the dice of your veg reasonably small (approx 1cm).
Now go away and do what ever takes your fancy, because this can take anywhere between fifteen and thirty minutes on simmer. If at this point it is a little bland, you can add salt, normally I just add a little more powdered stock. Your choice, I find the stock adds a nicer flavour than straight salt.
TO SERVE
It depends really, if its for you and your family, some bread and in bowls.
If your trying to impress friends, serve in pasta bowls, they are usually pretty flat. If you don't have them, you can get them fairly cheap from IGA and they are good quality.
Once you have the soup in this fancy bowl, garnish it with parmesan cheese. Not the powdered stuff, get a block and vegetable peeler. Shave it, two or three slivers, and to finish a sprig of basil.
If you are trying to impress friends, make sure you serve it with a chunky crusty bread.
Bon appetit.
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