[Sca-cooks] soup

[Pixel, Goddess and Queen]

Mmmmm.

The Boy, after reviewing the suggestions from yesterday, decided on
minestrone. He vetoed the potatoes, I vetoed the kidney beans and barley,
and the result was moderately brothy and quite tasty. Carrots, celery,
cabbage, pasta, tomato paste, spices, and broth. I think there may have
been onions, but I'm not sure.

And, there are leftovers. ;-)

Margaret


On Wed, 21 Nov 2001, Elaine Koogler wrote:

> I don't have a recipe...it's one of those "makey-upey" soups, but I have done
> a sort of Chinese soup in the past that uses pork broth, bits of pork (kind
> of like stew beef, only pork), Chinese cabbage, star anise, a dash of
> hoisin..
> I boil pork bones with star anise to get the broth, brown the pork bits, then
> add them to the broth.  Cook until done, then add the cabbage...cook until
> tender but not "mooshie".  This sounds like it might be good, as would
> cock-a-leekie soup (chicken broth, bits of chicken, leeks, chopped prunes and
> apricots, salt and pepper).
>
> Kiri
>
> "Pixel, Goddess and Queen" wrote:
>
> > So the Boy phoned me this morning saying that he wants to cook a real
> > dinner tonight (ie, not just pasta) and what do I want? We finally agreed
> > on some variety of quiche, some variety of green vegetable, and a soup,
> > preferably a brothy type of soup rather than a creamy type of soup.
> >
> > So, the question I ask is this: anybody got any good ideas for brothy
> > kinds of soup, that would go with a ham-and-swiss quiche, that aren't
> > french onion soup? I am drawing a complete blank. Oh, and it can't have
> > mushrooms in it.
> >
> > Margaret
> >