My College Cooking series is back! If only for a brief time.
I had all the ingredients for a wonderful lentil soup — with some random things left over. I dunked the leftovers in a pot and made a simple leek soup that turned out to be surprisingly delicious.
Simple Leek Soup
- Heat 3 cups veggie or chicken stock in a pot on the stove.
- Chop some carrots and celery. (I used half a stalk of celery and 2 carrots, though I’d add another carrot next time.) Dump in pot.
- Wash your leek well! Chop it up. Dump in pot. My leek was fairly large so I only used one, but you could add another for good measure.
- Add 1 cup pre-cooked rice to the pot OR add 1 cup un-cooked instant rice to the pot and cover.
- The contents of the pot should be boiling by now… Add some parsley, basil, and rosemary, ect… I used a pinch of “Italian spice blend” in addition to the parsley.
- Let it go for as long as you like. The rice will soak up the liquid, so add a squirt of water from the faucet into your bowl just before serving to make it soupier if desired.
You could change types of stocks, add more veggies, change rice quantities, change the spices… If you wanted to be traditional, I suppose you might add potato. All my recipes sort of sound the same, I realize. Also, you might have noticed that I eat a lot of soup. Oh well.
Thanksgiving Break had begun! And Thursday night I found a bunch of perishable items in the refrigerator that needed to be eaten. How does one get rid of onion, carrots, celery, and pasta? One makes soup!
This is the first soup I’ve ever completely winged, and I messed up a fair number of soups last autumn so I was a bit wary. My schoolteacher roommate makes soup all the time and brings delicious smells into the apartment, so I was inspired to try once again… and it worked! Hence this addition to the College Cooking series (which now has the grand total of two recipes — see the first here).
Leftover Vegetable Soup:
- Sauté some onion in olive oil (or butter if your apartment has run out of olive oil like mine). Add a few pinches of thyme or another herb of your choice.
- Heat about two or three cups of vegetable or chicken stock in a pot.
- Add chopped up carrots and celery or whatever vegetables you have leftover. Add the onion.
- Bring to a boil, then simmer for a while.
- While simmering, throw in some already-cooked pasta. I used angel hair pasta because that’s what I had. You could also do a cup of cooked rice. You could also add some canned chicken (or be fancy and cook it yourself) if you want meat in your soup.
- Add more spices — I chose to add a few large pinches of dried parsley, some onion powder, salt, and pepper.
- When the vegetables are soft, remove from heat. I let mine go a little longer because I was doing laundry, and the noodles just absorbed more liquid and it was delicious.