LEFTOVER MAKEOVER Soup Tutorial.
It’s like one of those cooking shows where they give you 3 ingredients and you have to come up with a new dish. I live for that! Leftover makeover or the new term “scrappy cooking” is in as food prices continue to go up!
Soups are one of the best ways to use up leftovers. From cream based soups to hearty stews and chilis, there’s always a way to use up some fridge finds.
BROCCOLI CHEESE SOUP RECIPE
INGREDIENTS:
2 tbsp EVOO
1 cup broccoli 🥦 (fresh, leftover or frozen)
4 cloves garlic minced
1 small onion diced (or 1/4 dried onion flakes)
1 small carrot minced
4 cups chicken stock
3 tbsp flour ( or sourdough discard)
1 bay leaf
1 cup 10% cream
1 cup shredded cheese
Salt and pepper to taste
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MAKE USE OF WHAT YOU HAVE!
I knew I could easily make a whole pot of broccoli cheese soup with the leftovers we came home with. The steak will be quesadillas and the potato I will just likey reheat for one of the kids.
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MAKE A ROUX- a handy tip is equal parts flour to butter (the butter and fat get together and become the thickening agent for cream soups). I like to put the butter in the veggies and mix the flour (or sourdough discard) stirring before I add the stock for at least a minute or two on medium heat. You need to give the two a chance to heat up before adding in the cold liquid.
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SIM SIMMA. No one is gonna take your BMW Keys but simmering your soup on low heat is the best to get a good flavour profile. Truthfully I love making soups the day before because the next day the flavours are so much more in-depth. Trust me the leftovers will be so good!
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DAIRY AT THE END - I like to put all my dairy into my soups at the and just before serving. Just a habit I’ve had. Also I like when the cheese isn’t completely melted.
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