IS IT SOUP YET?
So this is the story – I’m on super crunch book deadline. Paul Williams and I have two weeks and four days to turn in the manuscript for our book; which is now coming out on September 17th and not October 14th. So my mind is very much in book mode and not so much in blog mode.
In fact I am watching The Grammys as I write this because Paul is nominated for Best Album for his work on Daft Punk’s Random Access Memories. I’m actually missing Downton for the first time. Loyalty and all.
It’s freezing here. How was that for an elegant segue? It’s freezing in case you haven’t heard and when it’s freezing we eat soup. I told Glenn I’m making soup and then I’m blogging about it. He said that is sure to bring in readers. It was that or another blog about my Fuel Band.
The Fuel Band…forget it…you don’t want to know.
It’s too cold to do much. Making soup is the best way to stay warm and procrastinate when you have writing to do.
But I actually make soup when I’m not on deadline.
This is our family vegetable soup. It takes no time. The secret is the cheese rind. Don’t know where I learned that. But it was a great life lesson – for sure.
Back to the Grammys!
VEGETABLE SOUP
I onion diced
1 cup died celery
1 cup diced carrots
A few garlic cloves – or more depending on your taste
Then all the left over vegetables in your fridge
I used 2 zucchini
12 stalks of asparagus
1 yellow pepper
1 box or 28 ounce can chopped tomatoes
4 cups water
parmesan rind
Saute onions and garlic in olive oil – let them sweat
Add carrots, celery, let them cook a few minutes
Add the rest of the vegetables, let them cook a few more minutes together
Put in the tomatoes and the water
Bring to boil, put in the cheese rind.
Cook for about 45 minutes at simmer
Serve with some grated parmesan on top
