Bachelor's Jug 'o' Soup.
Jan. 20th, 2009 09:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cdaveA.K.A. Minimise the washing up. One chopping board, one knife, one pan, one wooden spoon. To serve, one pyrex jug (with handle for transport to living room), one spoon (Must admit I don't own a soup spoon).
Add stock[1] to whatever vegies I have in[2] add flavours[3] and bulky stuff[4] simmer for 15 mins to 50 mins depending on ratio of tough root vegetables to patience.
[1] Preferable made from the leftover bones and skin of a roast (duck, goose, gammon basting cider, whatever). Add an onion studded with cloves, bay leaves, celery, salt, pepper corns, and enough cold water to cover the stuff. Bring to boil, and simmer for 2 hours. Drain, leave to cool ovenight. Scrape layer of fat off top. Voila stock.
Failing that it's usually Marigold Vegetable Bouillon powder. :)
I also consider whether to add a tin of chopped tomatoes at this stage, rather than some of the water.
[2] There's usually an onion in there. After that it really can be anything. Remember to add hard stuff like carrots or parsnips a long time before soft stuff like broccoli or spinach.
[3] Depending on mood this can include any or all of: Parmesan, Basil, Bay leaves (if not home made stock), chillies, chilli sauce, Worcestershire sauce, anchovies, soy sauce, mustard, tomato puree, extra virgin olive oil, balsamic vinegar (if it's too sweet), salt and pepper. Those are just my most common ones, I've got others, and occasionally I'll buy something else which I don't have a clue about.
[4] One from: Rice, tinned legumes, pasta (optional: tiny pasta shells FTW!), pearl barley.
I'm probably having about two of these a week at the moment.
Cooking for one may not be as satisfying (or cheap) as cooking for two, but it does mean I get to experiment more, as I don't really mind if something doesn't work.
Based on (not really very helpful) comment to a question from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
kaz_pixie on soup.
Add stock[1] to whatever vegies I have in[2] add flavours[3] and bulky stuff[4] simmer for 15 mins to 50 mins depending on ratio of tough root vegetables to patience.
[1] Preferable made from the leftover bones and skin of a roast (duck, goose, gammon basting cider, whatever). Add an onion studded with cloves, bay leaves, celery, salt, pepper corns, and enough cold water to cover the stuff. Bring to boil, and simmer for 2 hours. Drain, leave to cool ovenight. Scrape layer of fat off top. Voila stock.
Failing that it's usually Marigold Vegetable Bouillon powder. :)
I also consider whether to add a tin of chopped tomatoes at this stage, rather than some of the water.
[2] There's usually an onion in there. After that it really can be anything. Remember to add hard stuff like carrots or parsnips a long time before soft stuff like broccoli or spinach.
[3] Depending on mood this can include any or all of: Parmesan, Basil, Bay leaves (if not home made stock), chillies, chilli sauce, Worcestershire sauce, anchovies, soy sauce, mustard, tomato puree, extra virgin olive oil, balsamic vinegar (if it's too sweet), salt and pepper. Those are just my most common ones, I've got others, and occasionally I'll buy something else which I don't have a clue about.
[4] One from: Rice, tinned legumes, pasta (optional: tiny pasta shells FTW!), pearl barley.
I'm probably having about two of these a week at the moment.
Cooking for one may not be as satisfying (or cheap) as cooking for two, but it does mean I get to experiment more, as I don't really mind if something doesn't work.
Based on (not really very helpful) comment to a question from
kaz_pixie on soup.
