muladhara: (basch/penelo)
well-informed doorstop ([personal profile] muladhara) wrote2014-07-05 11:12 pm

(no subject)

I maybe kind of invented a soup? Well, no, I didn't. I threw some things into a soup and blow me, it worked! I thought I'd share because it's dead easy and I really liked the results.

Basically, we got gifted some vegetables the other day, and I saw a post on my flist mentioning miso and lettuce (and something else) soup soon afterwards, so was inspired to make a clear broth soup.

You need:

~ 2 pints of boiling water (you could use cold, but it's up to you; I'm impatient)
~ one vegetable stock cube (maybe 2 if you want a stronger flavour)
~ 1 - 2 bunches of spring onions
~ a medium sized onion
~ several lettuce leaves (final number is up to you)
~ cornflour
~ optional: fresh parsley, finely chopped; salt and/or pepper to taste (if you like that sort of thing. I thought it was pretty nice without anyway)

~ you could also add things like peas or whatever other vegetables you like. One thing I like about this is how adaptable it could be.

I make my soup in a metal casserole dish. You use whatever feels right to you, but it needs to be large enough to hold the above amount of liquid plus extra space so it doesn't overflow when you put the veggies in.

Add the stock cube(s) to the boiling water and stir in until dissolved.
Then add 1 - 2 tablespoons cornflour and stir/whisk in until dissolved. This is to thicken the stock while keeping it clear-looking. If you like thick soup, you could add more cornflour.
Chop the onion - I like chunky vegetables, so I cut mine quite big - add to the pan.
Chop the spring onions and add to the pan.
Wash and then chop the parsley, if you are using it. Throw that in the pan, too. Stir it about a bit.
Take several leaves of lettuce, and chop into fine strips. You may find if the strips are long that chopping them in half is a good idea. Add to the pan. Now is also a good time to add seasoning, should you require it.
Leave to simmer for five minutes.
TA DA! Your soup is ready to serve!

If you add peas, or other veg, make sure to add them before the lettuce. You don't want the lettuce to be soggy, you just want it to be warmed through, and that doesn't take very long.

This is a super simple recipe, granted, but I just wanted to share. It's also not the wildest tasting soup in the world, but I didn't want that. I wanted to make a clear broth soup and I did, and it didn't suck, and I liked it so much that I made some more today.

(if I keep this up, I'm going to need a cooking icon...)