there are days...
days when nothing feels nice
and you're hungry but
not in the mood
and all of the leftovers are no more
and going out is out of the question.
it was on such a day
that i stood in the kitchen
leaning against the counter
trying to conjur up something
from what was in the house.
this soup came to mind
and is now my go-to dish
when the day
or my inards don't feel so good.
some sort of chicken broth always comes to mind
whenever i need gentle comfort food
but for years
i went wanting because i rarely took the time
to make my own broth to keep on hand
and canned broth, all by itself, even the "best" brands
is just horrid.
the organic ones now available in cartons are better
but cost a mint
this new stuff (see below) is higher in salt than the "natural" versions of canned broths
(i just make sure to taste before i ever add extra salt)
but now comes in a low sodium version, too.
almost like my homemade broth
and is not full of lots of junky chemicals
and its cheap
It really is
Even at $5 a bottle (you can find it for almost half price at Costco)
it costs less, per serving, than canned brands.
the turkey one, by the way, is perfect for T-Day
if you love gravy as much as we do
and never seem to have enough drippings.
(the veggie broths from this company are wonderful as well.)
Soup So Nice to serve one
Into a saucepan:
1-2 cups of water, depending on how hungry i am
1 teaspoon per cup of water of Better Than Boullion chicken soup base
1 garlic clove (a large one for 2 cups) put through a press or mince and smashed to a paste
1 nub of ginger, to your taste...i like a lot...so i cut at least 1/2" off a root and do not bother to peel it before mincing as fine as can be
1 good-size carrot cut into tiny dice
1 stalk of celery plus leaves cut into tiny dice
3/4 of a cup, or so, of frozen petite pois, or as most American suppliers label their bags "Petite Peas"
i press the garlic and mince the ginger right off the bat and get them into the hot, simmering liquid to give them as long as possible to render their goodness and become soft while i wash and cut up the carrot and celery, which get added all at once.
i cook the carrots and celery about 3-4 minutes (they are tiny dice) then pour in the frozen peas right from the freezer, turn the heat up high, then simmer it all with a lid on for about 4-5 minutes more....just until peas are tender but still bright green and carrots and celery are just right.
pour into a mug, toss some minced parsley on top
eat with a lovely slice of bread and butter
and sigh with relief
with the very first spoonful.
You can see, I'm sure, that you double the list for 2, etc.