Tuesday, March 3, 2009

Soup is souper!

Judging by my last post, it seems like soup is the only exciting thing i've made as of late. And since all I have to post about right now is soup, I guess that still holds true.

I find that soups are the one meal where it's possible to make a single serving. Since I live alone and begin to resent leftovers the third night in a row, I try to make one person meals whenever possible. However, it's something still find difficult. Whenever I begin a meal I always add too much of an ingredient, because it looks so scant-but then I have to up the quantity of other ingredients so that it all balances out, which sticks me with lots of leftovers and the same boring meal all week long!

Now I know these photos are dark and dingy, and the soups may seem a bit passe, but they've been nice meals to me when I am at a loss of what to eat and have 3 boxes of vegetable stock that is going to expire in two weeks. The looming expiration of my veg. stock was a good motivation to try out a soup i'd never had before-french onion. Since it's traditionally made with beef stock i've had to stay away from it-even though the cheesy goodness looked so appetizing. I just so happened to have an onion around at the right time and as fate would have it, I had my first bowl of onion soup.

Onion Soup

onion soup

This is really too easy for words. Basically just slice up an onion, sautee at bit in a saucepan for about 15 mins. Throw in some salt and pepper and some dried herbs of your liking. Next add about 1 cup or so of vegetable stock and let simmer for as long as your hunger will allow. For me this was about 15 mins. Throw it in an oven safe dish and top with some homemade croutons and swiss cheese, then stick it under the broiler until the cheese is nice and melty.

No nutrition, but oh so yummy and warming.

Broccoli Cheese Soup
This one at least will give you some vitamins, but is just as easy as the onion soup!

broccoli cheese soup

Saute a small bunch of broccoli with 1/2 an onion and a clove of garlic in some olive oil until tender. Feel free to add salt, pepper, or whatever herbs or seasonings you like. Next, add your veg. stock and simmer about 20 mins. When you are ready to eat puree the soup with an immersion blender and top with cheese.

Really these are incredibly simple easy dinners to fall back on. Especially on cold rainy February nights when it's dark out and need a warm cup of comfort.

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