Eternal soup and sudden clarity

February 15, 2009

Feeling absolutely victorious, having just successfully made a huge pot of what I like to call Cupboard Soup. Meaning, I throw a little bit of everything in my cupboard into a pot and simmer.

The recipe:

4 or so cups of water, bring to a boil, toss in a boullion cube of your choice.

Meanwhile, sautee over medium heat 1/2 an onion, a few celery stalks, a few carrots all finely chopped with some garlic and salt. Pour into broth when onions are translucent.

Throw in whatever you’re looking to get rid of from your cupboard. Tonight I used some baby spinach, chickpeas, couscous, tomato sauce, a few olives, and tossed in a couple of eggs to poach. This is an extremely rustic and hearty meal. Save the rest and enjoy as leftovers in variation for the days to come.


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