I am on a soup kick and as a result looked up some recipes on the New York Times website. I have this idea that I am going to make soup everyday for the next week or so and freeze a lot of it for when classes start back up in mid-January. I picked a bunch and went shopping. The ingredients all came from Rouses and Whole Foods on Magazine.
This recipe is from here.
I really regret not photographing this one, because it was pretty darn good looking. And so tasty! I made stock earlier in the week with the usual suspects: chicken parts, carrot, celery, onion, leeks. It is a really easy soup, with the most annoying part being cutting the vegetables. I ended up with 9 single dinners, 8 of which I froze.
No comments:
Post a Comment