Sir_Loin_of_Beef
Chef Extraordinaire
n of Campbell's whatever. I have progressed beyond that. I open a can of Progresso!
I make a lot of soup. My Dad doesn't appreciate homemade soup. He thinks it is too much work. I think of it as a great way to use up bits and bobs...I haven't been able to break the habit of saving stuff in the freezer for stock...The two months I was back in Ottawa, I practically lived on soups/stews. One of my favorites is to take a couple of jars of tomatoes, add a small jar of sauerkraut, some pickle juice, fresh cabbage, chick peas, Frank's hot sauce, splash of fish sauce, garlic, and well you get the picture.My mom was another one of those 50s housewives, that opened Campbell's soup, when soup was served. I remember vegetable beef, only because it had barley in it, which is what got me liking barley! She would make some soups with leftover ham bones, from holidays - navy beans or split peas. One of my favorite soups, to this day, she (or rather, we) learned to make in Spain - gazpacho. She learned it the original way, in a chinois, like pressing everything through a food mill, but it wasn't easy. As a result, she hated the soup, even though the rest of us loved it. Eventually, I became the gazpacho maker, using the blender, but she still didn't like it.
I make a lot of soups - some cold ones in the summer, but mostly hot ones, in the colder seasons. I make mostly Asian soups, most of which are fast to make, and I use Indian lentils in a lot of soups, even if they aren't Indian, since they cook fairly fast. But I make a lot of soups with other legumes, as well, since they cook well in pressure cookers.
My oma made homemade chicken noodle soup. I'll never forget her making the noodles. Rolling out the dough, folding, cutting and drying on cloth towels. She made many other soups, but the chicken noodle was the one I remember most. Today we make homemade soups. One of my favorites is minestrone, especially with parm bones added.
Parm bones are Parm rind, yesPark bones? Is that parm Rhine?
Parm bones are Parm rind, yes
I love that soup, too. The first time I had it, DH and I were having dinner in a small, cozy restaurant in Florence, Italy. I bought a cookbook while there that includes recipes for many of the dishes we ate in Tuscany.Thanks for reminding me, I dont know how I forgot to list this soup as one of my daughters favorite
Ribollita or 'Bread Soup ' as we call it in our house.
You probably know this already, but I learned from the book that ribollita means re-boiled. Italians make minestrone soup with freshly baked bread one day, then add the stale bread to the leftover soup and reheat it the next day. Thrifty and delicious
Parm bones are Parm rind, yes
I've had auto correct do a lot worseDarn auto correct