Time flies.
Yes, cliche, I know. But true.
Today is a new day, the first day of a new leg in life.
Yes, cliche again, I know. But also true.
…
Anyway, I made the most delicious soup for dinner yesterday. I reverse-engineered it after I had it once at Souplantation. They never served it again, well, at least not whenever I was there, so I had to make my own.
Try it yourself!
All quantities are estimates, adjust according to taste or whim.
Olive, Spinach and Basil Soup
1 onion, diced
1 can jumbo pitted olive, bruised and roughly chopped
3 Roma tomatoes, diced
2 stalks of celery, finely sliced (or use the tender heart, throw in the leaves uncut)
1 package of spinach leaves
2 stalks of basil, cut leaves into ribbons
1 pot of beef stock
1. Saute onion and olive, in a large soup pot, with a little olive oil until tender.
2. Add tomatoes and saute for a bit more.
3. Pour in beef stock, add celery.
4. Boil gently until flavour melds, about 1 hour.
5. Taste and add a commercial beef cube for flavour if necessary.
6. Just before serving, add spinach and basil.
7. When spinach and basil are wilted, serve.
This soup is especially yummy with home-made beef stock.
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Beef Stock
1 tonne of fresh beef, cubed
4 carrots, cut into half
4 stalks of celery, cut into half
1 onion, whole
6 bay leaves
1. Bring a pot of water to boil, add in beef.
2. Boil for a few minutes to remove scum.
3. Pour out water, quickly rinse the beef.
4. Add more water and bring to boil.
5. Add carrots, celery, onion and bay leaves.
6. Boil for 2 hours, keeping watch initially to remove scum.
7. Remove all ingredients and strain gently to achieve a clear beef stock.
Of course, I’m kidding about the 1 tonne of beef. I used about $5 of stewing beef cubes from the fresh market.
Enjoy!