I am determinedly Not Sick.
And so I am eating a lot of soup.
Last night, there was another success from The Soup Bible by Debra Mayhew (which, incidentally, a review says all the recipes are culled from her Soup Encyclopedia, but since I still haven’t exhausted this version and I paid about $5 for it, I’m not looking to trade up just yet)
Only, of course, I didn’t make it exactly according to the directions – partly because I just wanted to make 1 serving… and partly because I didn’t feel like calculating proportions.
So 1 big red-skinned potato, cut into 1 cm dice, gets dumped into my 2 quart saucepan (so it’s deeper than 1 layer and it’s harder to make too much soup) with a sprinkling of salt. Add homemade vegetable stock until just covered. Bring to a boil and simmer 10 minutes.
Finely dice a carrot (3-4 baby carrots) and add to the potatoes and stock. Simmer for another 5 minutes.
Tear arugula leaves and drop into the pan. Simmer for 15 minutes longer until the vegetables are tender.
Add 1/4 tspn cayenne pepper and salt & black pepper to taste. (At this point the recipe has you tearing stale ciabatta bread and adding that to thicken, but I managed to have little enough stock that the soup was already fairly thick.)
And then it has you toasting garlic slices to top the soup. That would have been better, but I didn’t want to wash an extra pan, so I pulled out the head of roasted garlic from the fridge and chucked a could cloves into the soup.
Ended up quite a success.
Now I have some black beans soaking and I’m looking at soup recipes for broccoli to try with broccoli rabe.
And I bought orange juice.
But really, not sick at all.