So I bought a whole clump of celery for oxtail stew I made that day (which I forgot to photograph and when I had remembered, everything was eaten) The problem is that I don't like celery. Not on it's own at least. But considering there are about 10 sticks of celery in a bag at least, I had to come up with a way to consume! So I made a whole lot of different soups. (I know I could make vegetable stock and freeze but I like my food fresh when I can help it. Plus if I'm going to have to boil something, I might as well cook it as a meal.)
Digging around in my various archives, I tried to find the article I had come across about how to cook a soup from scratch without a recipe and couldn't find it so I decided to wing it. Afterall, it can't be that difficult, right? And you know what? It really wasn't that difficult!
Ingredients
1 yellow onion chopped up
1/2 red onion chopped up
1 rib of celery chopped up
2 large carrots chopped up
3oz dried porcini mushrooms
2 cloves of garlic minced
4 cups of chicken stock
1/2 tsp mixed herbs (Masterfood)
1/4 tsp peppercorn
2 bay leaves
1/4 cup red wine
2 tbs tomato paste
Method
- Place poricini mushrooms in 1 cup of hot water for 10 minutes
- Sautee the garlic and onions in olive oil until translucent
- Add carrots and celery and sautee until tender.
- Pour in poricni mushroom and stock and bring to a boil.
- Add herbs and tomato paste and simmer the soup.
- Add red wine towards the end of the cooking.
Tips
- If you don't have much time and don't like the sharp taste of celery, use a blending wand and blitz it up for a thicker soup or keep it overnight for the celery to absorb all the flavors. Alternatively, boil to a mush.
- Adjust herbs and wine according to taste. Be adventurous.
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