That’s What I Get For Not Writing It Down
The other day I was planning to make Pancakes and Scrambled Eggs for dinner. Instead I made soup. It was cold and cloudy and I decided that pancakes could wait for another day.
Soup is the perfect way to clean out the vegetable drawer. I found some old red cabbage and parsnips, some new sugar snap peas and carrots, a spring onion, a green garlic, and a daikon radish.
That’s about it.
Add some stock and some herbs then cook away.
While it simmers, it would be a shame not to make some cornbread. I mean, why not, right?! My favorite is The Pioneer Woman’s Skillet Cornbread. I have such a hard time not eating half the pan. No joke. It doesn’t even help to put it into the fridge. I like it cold too. I will eat it the next day for breakfast with a fried egg, with the leftover soup for lunch, and just on its own for a snack. I’m kinda addicted to this cornbread.
One of the secrets to this soup is that the butter is added after the soup is turned off. It becomes kinda creamy and a little bit thicker. Oh and another secret, the pasta is cooked separately. No overcooked, waterlogged noodles for this girl!
I need to make a confession about this recipe. I didn’t intend to post this one on the blog. I was taking a break. I wasn’t going to take any photos or write it down as I was making it. Sooooo, I wrote it down after we ate… the amounts are approximate (mostly the amount of stock and herbs – I don’t really measure when I’m cooking for us…). Use your judgement. You may like soupier soup that we do, or you may like it super thick, like a Chili, so add your stock in accordance. The herbs, I used a good 4 fingered pinch, which I think would be about 1/2 t… do it to taste (except the rosemary, not too much is needed).Ã‚ Add a little, then add some more. 🙂
- 1 T olive oil
- 1/3 daikon radish, finely chopped
- 2 carrots, finely chopped
- 2 parsnips, finely chopped
- 1 lg. spring onion bulb, finely chopped
- 1 lg. green garlic, finely chopped
- 1/4 red cabbage, finely chopped
- 1 pint sugar snap peas, roughly chopped
- 1 to 1 1/2 t salt
- Pinch cayenne
- 1/4 t dried rosemary
- 1/2 t dried thyme
- 1/2 t dried oregano
- 1/2 t dried basil
- 1/2 t dried Italian seasoning
- Freshly ground black pepper
- 2 T lemon juice, divided
- 6-8 C vegetable stock
- 1 T butter
- 1/2 pkg rotini rice pasta
- Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
- Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
- Cook pasta separately, according to package instructions.
- Remove soup from heat. Stir in remaining lemon juice then stir in butter.
- To serve, place some pasta in a bowl and ladle soup overtop.