Misha and I have a new thing. We decided that at least once a month we have to prepare a new recipe or try a new food. Once a week would be too daunting, timewise - but once a month seems quite manageable. So far this has yielded April's Brie-covered baked salmon (yummy!) and then this:
May's vegetable soup. Now, truth be told, this is a soup I've eaten all my life. Both of my grandmothers have always made it, and it was the simplest in a vast array of soups that were rotated as the first course. You see, I grew up eating several courses for each meal: first soup, then entree, then more entree, then three or four more entrees, and then dessert. To this day, when I've told one of my grandmothers that all I had for lunch was a sandwich, she asks in dismay, "but what about the hot course?" Sadly, the hot course has until now been a grandma-visit delicacy. But really, who knew how easy this soup actually is?
Chop up 2-3 large carrots, 1 zucchini, 1 onion, and half a head of cabbage; put it in a large pot of water and cook 10-15 minutes. Then add 3-4 diced potatoes, 1 cup of rice (or shell pasta), 2-3 teaspoons of olive oil, a pinch or two of salt; cook for another 10-15 minutes. Now add half a head of chopped cauliflower and a can of white kidney beans; cook another 10-15 minutes. And done! I like it with a dollop of sour cream. Every other member of my family prefers fresh parsley and dill sprinkled on top.
Next month, spinach borscht! Maybe. I have to get a little more brave.
1 comment:
You have accomplished two things at the same time: one - the delicious soup itself, and two - you are becoming an expert food photographer (see the photo below of the brunch food). I read it some place that photographing food is the most difficult thing.
P.S. I wish they had spell-check on their site :)
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