Wednesday, August 27, 2008

stone soup

"Aha," I thought, this morning, after my morning walk in the cool air, "today I'l make soup!" Then I looked in the refrigerator and found this rather pathetic assortment: leftover grated zucchini, 1/2 an onion, a shriveled parsnip and some scrawny stalks growing from the top of a celery root. Oh, dear. I was seriously challenged. But I threw it into the pressure cooker, added a can of tomatoes and tomato paste, garlic, dried great northern beans, more garlic, pasta, the heel of a parmesean cheese, some olive oil, salt, oregano, fresh basil and more garlic. Cooked it under pressure for about 1/2 hour. And magically, it became soup!

5 comments:

Gerrie said...

It was delish, right? I love the satisfaction of making a great meal out of the fridge and pantry.

Terry said...

Looks great. Your pressure cooker looks just like mine. I've had it for years and love it. I don't think most people know what to do with a pressure cooker anymore.

Rayna said...

I wouldn't live without my pressure cooker (yes, it is from 1963) and I gave them to all my kids, who use them for soup, too. Most of the time, 20 min. but great northern beans take a few minutes longer to cook.

Years ago somebody gave me a crock pot and I returned it because why take hours to make a stew when the pressure cooker could do it in 15 min? Made no sense to me.

kathy said...

Ahhh...cooler weather always makes me want soup too. You are as "creative" in the kitchen as you are with dyes and cloth!

Judy Sall said...

Well, I beat you by several days! Veggie beef soup last weekend... aah! Fall is just around the corner!
P.S. I'm one of those dummies who never learned how to 'properly' use my pressure cooker... sigh!