Friday, January 2, 2009
20 and 21 September 2008
I always keep cups of frozen vegetable stock in jars in the freezer. But often it's fun to make quick soups from scratch. At the bottom of a large pot, sauté a mirepoix of leeks and celery. Add summer vegetables: squash, young potatoes, fresh beans. Salt and pepper to taste.
Here's the following night, when we had leftover soup paired with an oat-berry risotto: