October 24, 2009 Today being cold and wet, I decided to make a breakfast soup. Jack has eaten them in the past but prefers his bran cereal with blueberries and rice milk, a healthy choice according to conventional nutritional wisdom. It takes me only a minute or two longer to make my soup than it does for him to take blueberries out of the fridge, pour the cereal, and add the rice milk. Add a couple more minutes to the “longer” for heating it on top of the stove or in the microwave. I prefer stovetop.
In my heavy-duty blender, I add the meat of an avocado, a few Brussels sprouts left over from dinner a couple of nights ago (refrigerated, of course), some raw broccoli, part of a raw yellow crookneck squash, a stalk of leftover cooked asparagus, a couple of tablespoons of organic salsa (Muir Glen usually), and a cup of vegetable broth, or at least enough to come three-fourths of the way up the veggies in the blender. Pacific brand is organic but pricey; you can save money by making your own broth when you cook vegetables at night, storing it in a glass container in the fridge. Turn it on the machine and WHIRRR! There’s your soup. Heat & eat!
It is unusual, in food writing, not to specify the exact amounts in a recipe, but I adapt to whatever is in the refrigerator. Leafy greens, such as radish leaves, scallion tops, and kale, added raw to the blender cup, make tasty soups along with a few of the “harder” vegetables. To stay in a good supply of fresh veggies, I need to shop three times a week or visit the garden at least that often.
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