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Wednesday, 18 October
I Must Remember Soup

Oh, this was the best soup, and it became a satisfying sludge the next day. Now I'm going to try to remember how I did it. A lot of my recipes start this way.

Ingredients:

  • 2 T olive oil
  • 4 yellow onions, sliced
  • 6 cloves garlic, finely chopped
  • 5 carrots, sliced
  • 1 red pepper, diced
  • 5 small potatoes, peeled and diced
  • 2 cans diced tomatoes
  • 2 can whole corn
  • 1 can tomato paste
  • 1 c jasmine rice
  • 4 c vegetable broth
  • 4 T butter

Spices:

  • Key (a tbsp or more): Basil, Oregano
  • Note (tsp) Coriander, Red pepper flakes, tarragon, thyme
  • Lots of salt and some pepper

Method:

  • In a large soup pot, sautee the hell outta them onions. Cook them until there's brown stuff on the pan.
  • Add spices, stir a bit, then deglaze pan with a cup of veg broth.
  • Add garlic, let it cook a bit.
  • Add everything except the butter, then add water to cover.
  • Simmer, covered, for about 30 minutes, or until veggies are tender.
  • Add the butter. Once incorporated, test seasoning. Add basil and salt if the broth is at all bitter--it should be tomoto-ey and sweet.
  • Add dumplings. Oh, I didn't mention the dumplings? They go like this (recipe from Joy of Cooking):
    • Mix together 2 cups flour, a tablespoon of baking powder, and 3/4 teaspoon of salt.
    • In a small saucepan, bring a cup of milk and 3 tablespoons of butter just to a simmer.
    • Mix the wet into the dry with a fork until it all comes together. Don't overmix unless you're like me, and you love
    • chewy dumplings.
    • Roll dough into about 18 little balls and place on top of soup. Cover and cook 10 minutes.