“You will never reach your destination if you stop and throw stones at every dog that barks.” Winston Churchill
This soup was the result of combining two different leftovers. First there were the veggies that needed to be used, so I made a simple carrot, celery, onion soup. I had some chicken stock as the base. Chicken stock with these three veggies is a good base for just about any soup.
Then we had a simple meat and potato lunch where I added buttered sweetcorn for the veggie. Buttered sweetcorn seemed like a good choice for a lunch on a fall day.
1 T oil
1 onion, diced
8 ounces baby carrots, sliced
3 stalks celery, diced
1 cup sweetcorn
Sauté the onion, carrots and celery in the oil for about 6 minutes. Place in a slow cooker with the chicken broth and bay leaf. Cook on low for 4 to 6 hours.
Adjust seasoning with S&P. Add the sweetcorn, reserving a tablespoon or so for garnish. Use your magic wand to puree the soup.
At this point you could add cooked chicken or ham or shrimp. I generally have a bag of frozen shrimp in the freezer. It’s quick and easy to sauté a few and add them to the mix. A bit of chopped parsley on the top finishes the meal.
That was easy. It’s also delicious.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.