Monday, June 11, 2007

LEFTOVERS=SOUP


Sis-in-law Kelly brought leftover steamed veggies home from work on Saturday, and, knowing NO ONE was going to eat them "as is", I set about turning them into a delicious, veggie soup.
Since our daughter Giselle has moved in for the few weeks before her wedding, and since she is a vegetarian, I thought I would work this soup up as "vegetarian vegetable".
I took 2 quarts of vegetable stock and added perhaps 6 cups of assorted steamed veggies. Broccoli, cauliflower, and carrots. Brought it to a simmer for maybe 5 minutes. (remember...the veggies were already steamed al dente) Pureed the whole bunch, (along with 5 cloves of roasted garlic I happened to have in the fridge,) with my immersion blender. At that point, I put it back on the stove and added about 1/2 cup couscous. Let sit 5 minutes, then pureed again.

Bland vegetable soup.

Enter the herbe garden!
What would I serve raw veggies with? Dill dip, of course!
So went out to the garden and snipped a bit of fresh dill and flat leaf parsley.
Poured myself a small bowl of soup. Shredded some Parmigiano Reggiano over the top, (which eliminates the need for additional salt) and tossed in the snippets of fresh herbes.
Served with a cold glass of Viogner brought back from Trader Joe's found in the burbs of Chicago.
I got one word for ya...

YUM.

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3 comments:

Mimi said...

We have the same approach to such things...

katiez said...

I would've add the rest of the 'dill dip' - a dollop of yogurt or sour cream. It looks good with all the lovely Parmesan.... and I like the thought of the couscous.

Farmgirl Cyn said...

Katie...Actually thought of adding the sour cream part, but am trying to watch the extra calories. Got a motha-of-bride dress to fit into in a few weeks!
Mimi...Fine minds think alike?!!