All soups, stews and chilis taste better the second time around. Here are a few thoughts on our secrets to great soup.
My husband loves pea soup, not my favorite dish. But, I had a ham bone left over from Christmas dinner — waste not, want not — so I made the soup with it. I prefer it as a vegetarian dish.
…and A Diva Dishes. I love pea soup so much I’ll even eat Progresso. In law school this was a staple because I lived on $50.00 a week.
For Christmas my stepson gave me an Italian cookbook. The pasta fagioli jumped out at me. I was shocked when Sue told me it was easy to make. What was she talking about? This was a multi-step recipe soaking and rinsing beans.
…and A Diva Dishes. It’s easy because I don’t soak the beans in water overnight! I use cannelini beans from the can. Mimi started the soup with chopped carrots, celery and onion. I don’t do that either. And she put rosemary in the soup — that would be a sin in an Italian household.
Left over stale bread from the bakery inspired the ribollita. It’s funny this is not just a cold weather soup. You may see it again in August or September when the local tomatoes are phenomenal. This soup just gets better and better from day-to-day. After all it literally means “reboiled”.
…and a Diva Dishes. The only time I’ve had ribollita is when Sue and her husband and our family were in Tuscany together. The owner of the restaurant had a little too much chianti at that point yet, he served us a wonderful meal — we were in his hands because there was no menu. We had a choice: ribollita or pasta!
What inspired me to make cream of broccoli soup? It’s easy and I was feeling lazy. I wanted to put a twist on it and added lemon zest, a squeeze of lemon juice and a couple of handfuls of spinach to make it green. When I’m feeling health conscious the creaminess comes from low-fat ricotta, sour cream or yogurt. This time, I went all out and used heavy cream.
…and a Diva Dishes. Well the heavy cream is the reason it was real good. I can’t remember the last time I made cream of broccoli soup — we used to have it at least twice a winter. I follow one of Martha Stewart’s earliest recipes. The celery seed is absolutely what makes the soup. Really, there’s a million different things you could do with this soup and it will taste good.