This is one of my very best soups and I did not write down the measurements. I will tell you how it went into the soup pot, but measurements are lost to me, unfortunately. I never measure when I am making soups. I looked in the refrigerator and noted several things needing using before Monica comes to clean tomorrow. She looks in the refrigerator and terrorizes me because she left it perfectly last Friday. We unloaded everything and started over and it was spic and span. Now, not so much.
I saw a hunk of Pancetta from Carfagnas that would be great coupled with the onion that wanted using. So I sauteed them together until they were lovely and brown. I got out the celery, carrots, potatoes, and cauliflower...oh yes, and the broccoli, diced them up. Filled the pot with water and two cubes of chicken bouillon. So now we are off and running. I threw in a handful of rice medley from Trader Joe's and got it to the right point and started adding vegetables and tasting as I went. Something was missing so I put in a packet of dry Ranch dressing,,, mmm, better but not there yet. I added two squirts of chili tomato stuff from a tube of goodness that Pam had given me. Tasted. No, not yet. I added a can of Ro-tel diced tomatoes and peppers; better, much better. Added salt and pepper, better yet. This lovely mix cooked until the vegetables were softer and then I added the Pancetta and onions and tasted. Yes, just right. I ate two bowls then and now! Once the picky eaters are done with this soup, I am putting in spinach. I think that would make it even better. It's glorious and I think it is the diced Pancetta and onions that completes it. I scraped every scrap from the skillet into the soup, so none of the goodness was lost.
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