I’ve discovered that I am one of those cooks.
You know, the ones that take a recipe and completely deviate from the set path, that make up their own recipes with pinches of this and drizzles of that, never minding to detail the details.
Today, I made soup for dinner for my daddy and me. I had absolutely to intention of driving to town for ingredients, let alone actually going outside, so decided to use the scraplings of fridge-veg and anything in my mama’s pantry.
This was a made-up soup. It started out tasting terribly – it was a greyish amalgamation of distinctly stewed-spinach broth. Bleh. Weird. But, a pinch of this and a drizzle of that transformed the soup into something verdant, firey, warming, and perfect for a cold winter’s day.
Imagination Gypsy Soup
1/2 diced onion
1 Tbsp. ghee (I made this today in lieu of the recent olive oil discovery.)
2 tsp. minced garlic
4 sm. chopped carrots
2 sm. stalks chopped celery
5 c. water + chicken bouillon
1 can diced tomatoes
1 can stewed spinach
1 can red kidney beans
1-2 c. leftover roasted red potatoes
S + P
Adobo seasoned salt
2 sm. bay leaves
Crushed red pepper + cayenne to taste
juice of 1/2 lemon
* * * *
Begin by sauteeing onions in the ghee, and add garlic after the onions are soft and fragrant. Add in carrots and celery to saute for a few minutes after lowering heat, plus 1 c. water. Simmer. Add 2-3 Tbsp. chicken bouillon and several more cups of water, all depending on how much soup you want. Add bay leaves. Continue to simmer, while adding tomatoes, beans, spinach. Stir in potatoes and spices and bring to a boil. Once soup is rolling, reduce to a low simmer and season additionally to taste. I added a bit too much cayenne. If this happens, add a bit more water. Finish with a spritz of lemon!