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From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
- a vegetable peeler
- a knife
- a medium pot
- a spoon
- a ladle
- one onion
- two to three carrots
- two to three garlic cloves
- one celery stalk
- a pound of potatoes
- other vegetables of your choice (e.g., red pepper, cabbage, asparagus, mushrooms, fennel—different colors and textures are nice. The onion, carrots, garlic, celery, and potatoes are the only essentials, as they give the soup its base flavor and aroma)
- olive oil
- salt and pepper
- dried herbs such as a bay leaf or a pinch of thyme (optional)
- a quart of chicken or vegetable broth
- white wine or vermouth (optional)
- pesto (optional)
Illustrations by Bill Russell
Very nice!
I make vegetable soup almost exactly the same way. Got the basic formula as a sort of hybrid of Marcella Hazan's (multi-hour) Minestrone recipe and her quicker Broccoli and Potato Soup recipe. (Never tried it with wine, which is a good idea.)
If you have nice parmesan around, it is also very tasty to finish this like a risotto, beating in a small dose of butter and a healthy dose of...+READ
Very nice!
I make vegetable soup almost exactly the same way. Got the basic formula as a sort of hybrid of Marcella Hazan's (multi-hour) Minestrone recipe and her quicker Broccoli and Potato Soup recipe. (Never tried it with wine, which is a good idea.)
If you have nice parmesan around, it is also very tasty to finish this like a risotto, beating in a small dose of butter and a healthy dose of grated cheese at the end. The beating kind of dissolves some of the potatoes and makes everything creamy. That's also when you'd add some lemon juice and zest. Yum!-COLLAPSE
I make this all the time!!
that's not at all silly-- I think part of the art of cooking is practicing home economics. There's a trick to using everything you buy, it's not as easy as it should be.
Perfect! I can't tell you how many times I've bought veggies for my new cook-it-myself lifestyle, thinking veg soup should be simple enough, then used the carrots in stir-fry or otherwise not perfectly matched the ingredients in the recipe, so the fresh veggies go bad while I'm getting around to buying the rest. Pretty silly, I know, but this approach ought to be just what I need.