what's in the fridge soup

When Jeff and I first met, I used to buy too many vegetables. Okay, maybe not just vegetables, but everything food related. I did have the best of intentions. However, there were always extra tidbits of this and that, which just didn't have a home in any dish - yet. I had to find a solution. One day, Jeff walked into the kitchen and asked what I was making, "What smells so good?", he asked. "It's What's in the Fridge Soup." Then Jeff asked, "Well, what is in it?" I think I giggled, and then said, "everything that used to be in the fridge!" It is possible that I should change the name of the soup to "everything that used to be in the fridge soup", but it just doesn't sound quite right. And I think many, if not most, homes have a soup just like this. Sometimes it has chicken, sometimes meatballs, perhaps leftover spinach pesto, or maybe just a lot of carrots. But the idea is to clear out the fridge, and maybe even the pantry a bit too. I savour soups with the addition of extra greens, as it's a nice change from salad. The soup usually starts with onions sautéed in olive oil. Then maybe some carrots and celery. Probably a couple cans of tomatoes, and a lot of beans. The idea is to come up with something delicious, super-healthful, and could feed a small village for a week. Oh, and the hardest part is washing vegetables and chopping some onions. Otherwise, it's just throw things in a pot, and it all works out in the end. The chickpeas are measured by the cup, as I have great success cooking those in the slowcooker, and then I store them in the freezer for later use. It's super easy, and incredibly economical. I just add a couple inches of dried chickpeas into the slowcooker, and turn it on high - my slowcooker is at least 20 years old, so that might be quite low. I cover the chickpeas with double the water. In an hour, I check to see if they are still covered with water, and if not, I add more water. The cooking time varies greatly by brand, but it will take at least two hours. I just taste them every once in a while. At the end I add salt, let it sit for a couple minutes, and then taste again. Drain the chickpeas. Once they are cool, place in zip bags, or reusable containers and freeze for up to 2 months. What's In the Fridge Soup Ingredients: 2 onions, diced 3 stalks celery, diced 1/2 cup carrots, diced 1/4 cup extra-virgin olive oil 2 cups hulled barley, or farro 2 cups pot barley 100 fl. oz. canned tomatoes 750 mL chicken stock 3 cups chickpeas (or one can will do) 1 cans of romano beans 1 can of cannellini beans 1 can of black beans a large bunch of dandelion greens, roughly chopped flat-leaf parsley, chopped salt 1. In a large stock pot, heat the olive oil on medium-high heat. Add the onions, and saute until translucent. 2. Add the carrots and celery, and cook for another two minutes. 3. Using a knife, slightly break up the canned tomatoes, before adding to the pot. Add the tomatoes, chicken stock, and the grains. Bring the pot to a simmer, and then reduce the heat to low and cover. Continue to cook, only until the grains are still a little underdone; approximately 20 minutes, depending upon the type of grain (pearl barley might be less time than pot barley etc.). 4. Meanwhile, rinse and drain the beans. Add the beans to the pot for 3-5 minutes, just to heat through and soften slightly. 5. Add the chopped dandelion greens, and parsley. Turn off the heat, stir. 6. Season according to taste. Serve, and enjoy!
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savoury pumpkin soup with scallops

I love pumpkin. You name it, if it has pumpkin, I'll probably like it. I suppose there are worse faults to have, although I can get a bit carried away. Like slowly swirling a scoop of pumpkin ice cream in black coffee - a great way to start a fall day before the temperatures have aligned with the seasons. This variation on pumpkin, is a soup with a few twists. Like orange blossom water. It's so aromatic, but divine. Oooh yes, and cumin, and garam masala, and the scallops just kinda tie it all together! I think pumpkin soup with scallops was the first dish I made for Jeff. I remember being convinced that the scallops wouldn't turn out, as I find the trick to searing scallops is to consistently use the same "brand", the same stove, and the same pan. Thankfully the scallops turned out just fine. Phew! However, a couple things to note with purchasing scallops. Scallops often come from the same distributor, even for different fish markets. More often than not the fishmonger has defrosted previously frozen scallops, as the ones sitting in the case are not usually fresh. Do read the fine print, or ask. Most scallops have been treated with phosphates, sodium tripolyphosphate (STP). This is to help the scallop maintain freshness, but also to prevent a loss of mass, and can increase it too... but they will deflate as they are cooked....sometimes the only way to find out is the hard way - to cook them. Once we had company over, and unfortunately I prepared scallops that were excessively bitter, virtually inedible. The scallops were previously frozen, and then must have been soaked in more STP to "maintain freshness"...okay increase their mass. So, I have had much better luck buying only frozen (little or no STP), and from asking questions. Quite often, scallops are frozen on the boat, or frozen the same day. Flash-frozen. That's about as good as it gets for me. I defrost the scallops in the fridge overnight, or in a plastic bag soaking in lukewarm water. Much more reliable...unless I was able go to out and get them from the water myself! Unfortunately, living on the prairies, has pretty much ensured that I won't be doing that anytime soon. The soup itself is constantly evolving, according to a change in spiciness; but pumpkin pairs very well with the mellow sweetness of scallops. Savoury Pumpkin Soup with Scallops 1.5 litres chicken or vegetable broth 2-28 oz cans of pumpkin 1 cup chopped onion 2 tbsp olive oil 2 tsp cinnamon 1 tsp cumin 1/2 tsp garam masala 1/2 tsp turmeric 1/2 tsp coriander 2 tbsp orange blossom water 1/2 cup maple syrup salt to taste 2-3 scallops per person 1. In a stock pot, heat the olive oil on medium high heat and sauté the onion. When the onion is caramelized, add the spices. Lower the heat, and continue to sauté until fragrant, another 15-30 seconds. 2. Add the cans of pumpkin, and the stock. Continue to simmer, covered, for another 15 minutes. Stir occasionally. Add the orange blossom water, and the maple syrup. Add salt to taste. 3. Add a touch of olive oil to a non-stick skillet, and heat until very hot. Dry the scallops on a paper towel. Using tongs, add the scallops to the hot pan. Depending upon the size of the scallop, cook 1-2 minutes per side. Generally, I cook longer on the first side, to make sure I have at least one side with a nice golden crust. 4. Spoon the soup into bowls, and place the scallops on top. They tend to sink, and just peek out from the top. Finish with a few drops of orange blossom water, or some good quality white truffle oil. Enjoy!
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my favourite roasted tomato soup

OK, I have to admit that I am almost tired of hearing how easy every recipe is to make. Let's face it, if you're tired, and cold and exhausted, nothing is easy to make because it requires washing your already nearly raw-from-winter-dryness hands, and who wants to cry over the death of an onion? But I suppose it does beat the alternative of endlessly listening to tummy growls. I am still not sure if I love this soup because it tastes good, or just because it is so delicious and it's so easy to make. It really is easy. Plus the recipe is from a very dear friend, who said I just have to make this recipe. And a recipe from a friend makes even the simplest dish even a bit more special doesn't it? But the trickiest part of making a large batch of anything is finding containers to put the soup in, because it really is ridiculously easy, and feeds us for us for lunch for a week. Have I mentioned yet that this is easy? ummm... I should also probably admit that finding containers to store food in at my house can be like finding the bay leaf that's hidden somewhere in the steaming pot, but it's just not showing it's face.... well you can always find a lid and a container, but not always one that matches the other. I guess that's why I do the cooking, and leave filling containers up to Jeff... But this is one of the times where starting with really top-notch ingredients is a win-win, and actually worth the small effort. Plus, I do like this recipe because it requires running the oven for hours on end, and that is always a good thing in the midst of the winter blahs. Start with the best tomatoes you can find. And I sincerely guarantee that using the best tomatoes will make a difference. I am addicted to these tomatoes. I know it might seem excessive, but I will chuckle when I see that little dab of tomato on your chin after you've finished licking the bowl. This is an all-night or all-day recipe, but it really is worth the wait. It's an easy wait. I feel like I've worked so hard, but really just turned the oven on. It is easy to create personalized versions of this soup, with either a few coups of black beans, and chopped cilantro. Alternatively, a few fiery red chilies, as a nice warmer as well. Roasted Tomato Soup 100 oz. canned and peeled (try San Marzano) tomatoes 2 medium onions 3 cloves of garlic, peeled and halved 1/4 cup extra-virgin olive oil 2 tsp salt (or to taste) 1. Pre-heat the oven to 200 degrees Fahrenheit. 2. Peel and chop the onions. Heat the olive oil in a dutch oven, or deep-sided sauté pan. Sauté the onions, and garlic on medium on high heat, until a they are a deep golden brown in colour. Add the salt, and the tomatoes. 3. Place the pot with a lid, place in the oven and wait. At least 8 hours, but a bit longer is good too. Puree the soup, adjust the seasoning, and serve.
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