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10 Reasons Why Soup Is The Best Thing To Ever Be Created
Say hello to the most universal dish that the world has to offer. There is absolutely nothing that I don’t like about soup because the different options are endless. It can be as easy or as hard as you want to prepare and can be enjoyed at any time of the year, in any country, by everyone. Here are a mere 10 of the one million reasons why I really love soup, and why you should too.
1. It’s pretty much the easiest dinner to make because it comes from a freaking can.
2. Or, you can get fancy and make a big pot from scratch!
3.You can put anything in soup. If you like it, throw it in!
4. There is never a bad time for soup because there’s a soup for all seasons!
5. You can pair soup with other delicious foods!
6. You can always tell when someone is making soup because the aroma fills up your entire house with its delicious simmering smell.
7. Soup literally makes you feel better.
9. It’s a drink and a meal all at the same time!
10. It’s the best meal to warm you up.
https://www.theodysseyonline.com/soup-is-life
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Easy Carrot Soup
Nice thing to do w/ all those pesky carrots.
Ing 2 tablespoons unsalted butter 1 large white onion, chopped 2 pounds carrots, peeled and chopped 3 clove garlic, chopped 1 teaspoon dried thyme 4 cups vegetable stock 1/2 teaspoon salt 1/2 teaspoon white pepper, optional 4 tablespoons heavy cream, divided Garnishes. Cheesy Soup Dippers: 8 baguette slices, about 1/2-inch thick 2 tablespoons olive oil 1/2 cup Parmesan cheese, finely grated
Method Cook butter and onions on med til onions turn translucent, 3-4 minutes, but don't brown. S/p. Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant. Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.
Make the cheesy toast dippers: Spread out baguettes on sheetpan; drizzle with olive oil. Then, sprinkle generously w/ grated Parm. Bake 400°F til edges brown and Parm is light tan at the edges, about 10-12 min. Remove and set aside.
Finish the soup: When the carrots are tender, use an immersion blender right in the pot to blend soup until smooth. If you don’t have an immersion blender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, you can blend in batches in a standard blender and return it to your pot. Return the blended soup to low heat and season with salt and white pepper, if you wish.
Serve: Ladle into bowls and swirl in tbl h/cream into each bowl. Garnish with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!
Leftover soup keeps well in the fridge for 5 days, or you can transfer it to freezer-safe ziptop bags and freeze it for up to six months. Reheat the soup gently over low heat on the stovetop. Don’t freeze the soup if you’ve added cream to it, because it will most likely separate. In theory, it would taste the same once it is reheated, but best to stir in fresh cream when serving, and freeze without the cream.
Yum...SOUP! Good Morning. I always freeze extra for days when I do not want to cook.
I am bookmarking this. I love making soup!