“Soup is cuisines kindest course.” Virginia Woolf
Today I found myself surrounded by jars of leftovers. One jar contained my world famous roasted carrot and celery pate. Another jar contained some sautéed onions. Another some mashed potatoes. Oh, the list goes on. And like me, all of the leftovers were aging. What to do!
Obviously, it was time to make a soup base. That’s why humanity created the crockpot and freezer. Humanity also came up with spandex, which I appreciate even more than the kitchen paraphernalia, but today I have to concentrate on the leftovers before they turn into science experiments.
carrot and celery pate
sautéed onions, worked over by a blender
broth, if there is any on hand or some dissolved bullion will do
frozen green beans, because I have some in the freezer and this mixture absolutely needs something green
Start with the crockpot on the high setting for one hour to get everything going. If you’re leaving for the day you can do it on low throughout. You really don’t need to cook the ingredients. They just need to get to know each other. Sing with me … Into the crockpot we must go, we must , we must go …
Well that didn’t take any time at all. Now I can wash the jars I emptied and get them ready to receive the new and improved soup base.
And as I stare into the crockpot my mind imagines all the wonderful soups this mixture will engender. If I add sweet corn and shrimp and/or fish (sorry, Nancy) it will be a delicious seafood chowder.
If I add leftover, diced chicken, it will become a soup with leftover diced chicken. If I remember to label the jars before I place them into the freezer, I’ll be able to skip a few mystery meals. Life is good, and so is the soup base.
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.