Simple Fresh Home-made Soup from the Fridge and Farmer’s Market.
Ready to pack up for Lunches. I filled 5 Ceramic Soup Cups perfectly. Like these:
Sorry for the blurry pic 😦 but you get the idea.
Farmer’s Market Veggies ready for Soup. Asparagus, Fresh Peas(I shucked them myself…. LOL….Really!), Summer Squash(aka Patty Pan), Spring Onions(aka Scallions). I also added Kohlrabi, Potato, Carrot and the Bulb of the Spring Onions.
Left over Steak from the other evening. Potato, Carrots and Spring Onions. Sautéed in Grape-seed Oil. Cook til tender.
Looks good already. After I cooked the base Veggies and Meat. I added the rest of the Veggies, some Water and a V-8.
Why V-8? For a few reasons:
#1-Tomatoes aren’t in Season
#2- I can’t find my favorite Vegetable Broth
#3- I don’t cook with Salt and this Soup was REALLY sweet. Meaning it needed another level of taste/flavor. To open up It’s WOW. Remember it’s missing Tomatoes.
The fresh local veggies seem to be extreme;y sweet this year. Not sure why. But, I like it!!!
Remember “Recipes are Road Maps. Make them your own”
Til next time….Enjoy!!!!!
Play with this recipe as you have seen me do over the years. The idea and base are Simple.
Like this:
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