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I'm out of homemade bone and veggie broths, so I had to wing it with store bought broth and bouillon, but it turned out all right. My goal: clean out my fridge and pantry! My solution: Fridge & Pantry Soup!

Fridge & Pantry Soup
18 cups

1 Tbsp butter
1 Tbsp olive oil
1 lb onions, chopped
1/2 lb leeks, chopped
1/2 lb celery, chopped
1/4 lb carrots, chopped
2 Tbsp garlic, minced

1 1/2 lb red potatoes, chopped
18 oz artichoke hearts, chopped
8 cups Pacific Low-Sodium Chicken Broth
2 (13.66-oz) cans Thai Kitchen Coconut Milk
6 packets No Sodium Herb Ox Chicken Bouillon
3 cubes Rapunzel No-Salt-Added Vegetable Bouillon
2 bay leaves
1 tsp ground ginger
1 tsp ground coriander
1 tsp kosher salt

1/2 tsp pepper
1/4 cup lime juice
1/4 cup fresh chives, chopped fine
1 cup fresh parsley, chopped fine
1/2 cup fresh Thai basil, chopped fine

Sauté first set of ingredients until softened, about 20 minutes. Add second set of ingredients; allow to simmer for one hour. Blend soup with immersion blender. Add third set of ingredients; heat for ten minutes. Allow to cool. Store overnight. Serve hot or cold.

Approximate nutrition per cup of soup: 157 calories, 4 g fat, 2 mg cholesterol, 151 mg sodium, 485 mg potassium, 16 g carbohydrate, 3 g fiber, and 4 g protein.

We enjoyed the soup tonight before its flavors had a chance to meld overnight, but that's fine. I'm going to freeze some of it, and to a four-cup, reheated pot (some time a few, cooler weeks from now), I'm going to blend in some peanut butter to make it a wee bit heartier. :D

It's been a pretty damn good day: I walked, read, wrote, volunteered, cooked, baked, communed (with my fuzzies), and talked (a friend down from throttling her teen in his sleep; someone was Pokémon Go-ing all night and slept most of the day). I think I might reward myself with a movie. Shog wants to see Sausage Party, which is never going to happen. I'd much rather see Florence Foster Jenkins. Of course, we could always stay in and watch Deadpool a fourth time. *rolls eyes*

*smooches all*


( 9 comments — Leave a comment )
Aug. 17th, 2016 11:52 pm (UTC)
One of my favourite soup strategies/inspiration. The soup sounds really good. :)

I like the use of Thai basil as a flavouring for the soup. Do you fish out the bay leaves before you puree the soup?

A while ago delphipsmith recommended "Better than Bouillon" instead of chicken cubes. I recently ran across it in Costco and I think it's a good substitute when you don't have your own stock. Although the texture (kind of gooey) was off-putting when I first dug in my measuring spoon.

Edited at 2016-08-17 11:53 pm (UTC)
Aug. 17th, 2016 11:58 pm (UTC)
If I can find the bay leaves, I fish them out; if not, I just go for it.

That's a good product if one can tolerate its high sodium. :)
Aug. 18th, 2016 12:53 am (UTC)
I used the low sodium version. :)

Usually I don't need to add any additional salt.
Aug. 18th, 2016 02:06 am (UTC)
My mom used to make what she called "bastard chicken" -- it was chicken plus whatever happened to be in the fridge/cupboard. It was always different and (almost) always very tasty :)
Aug. 18th, 2016 05:51 am (UTC)
Oh, I love that!
Aug. 18th, 2016 03:55 am (UTC)
The soup sounds good.
Aug. 18th, 2016 05:53 am (UTC)
It's quite tasty! I can't wait to try it later today. :D
Aug. 18th, 2016 06:15 pm (UTC)
Oh, this is my kind of cooking! Low salt, nice heat, good amount of plant fats and bone broth/gelatin with the chicken stock. That, and Thai ANYTHING is delicious.

Oh, FFJ. All the way. Her recordings of Queen of the Night arias make me giggle like a loon!!!
Aug. 19th, 2016 08:03 pm (UTC)
Mine, too! And the soup is so much tastier now that its flavors have had a chance to blend. :D Thai food is a fave in this house. *dances*

I still haven't seen the movie, but Shog and I sat through some YouTube vids of her performances. o.o She must have had quite the personality!
( 9 comments — Leave a comment )