I like leftovers because that's what we eat for lunches. However, sometimes when it's cold and rainy, or I'm feeling especially Susie Homemaker-ish, I like to transform the leftovers. This soup is my favorite trick for leftover steamed vegetables.
More with Less)
Combine in blender and whirl until smooth:
1 and 1/2 c. thawed frozen peas
2 chicken bouillion cubes
1 thin slice onion
2 Tbs. flour
3 c. milk
Pour into saucepan and heat slowly, stirring frequently. Do not boil.
I've never actually used peas in this recipe. I usually have leftover cauliflower or broccoli. But really, I think any leftover veggie would work. And sometimes I use garlic in place of the onion, or skip the bouillion cubes and use half stock and half milk. I almost always poke through my herbs and spices and add something.
The photos here are of cauliflower soup with Old Bay. And of Genevieve's careful feeding and mothering of her bear, Joey. I wonder where she got the idea to read at meals. . .
Speaking of pureed soups, sometimes I puree a chunky leftover soup and my family acts as if I've cooked a whole new delicious meal. Or maybe they just like smooth soups better than chunky.
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