Last night I tried a new experiment – a super basic one, but something I’ve never done before. I’ve been collecting the ‘ends’ of vegetables when I cook (when I remember) since the end of July, when I came across instructions for it, planning to do this.
I don’t really use vegetable stock for much (usually I use chicken or beef broth in soups) but there is one particular recipe I do, and I have always bought stock for it, of course. This seemed like it might be a delicious alternative and – hey, I’m throwing away those ends anyway now, I may as well at least try it and see how it works out!
Freshly-strained and still-steaming vegetable stock.
Not so much a ‘recipe’ proper, but here’s the basics. Continue reading
aka Throw-It-Together Beef Soup
I created this recipe – by which I mean I literally threw it together mostly as I went along, starting about an hour and a half ago. I’m writing up this post while I sit here devouring a bowl of the deliciousness.
I had a hunk of beef (london broil) in my fridge which was originally meant for other things, then as of yesterday when I realised I wasn’t up to cooking it (I’ve somehow injured my shoulder; basic things are a bit tricky right now) for the freezer. It never made it there, I realised this morning, so I improvised dinner out of it.
This is a ‘liquidy’ style soup, which tend not to be my favourite (partly because the broth is often thin or flavourless) but this one is wonderful, with a nice rich liquid that isn’t too much. It was also, aside from chopping everything for it, really easy to throw it together.
It’s proving a good meal to round off the end of a rather stressful day. The end of the ‘doing’ stressful, anyway – I’m currently waiting for a storm to hit and hoping it isn’t too bad of one.