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.
4 comments:
This is such a great idea! Thanks for sharing : )
My husband's grandmother used to speak fondly of the days immediately following WW2. She was newly married to her just-home-from-the-war GI. Because there was a housing shortage they felt fortunate to rent a house with two other young couples, thus a shared kitchen. She told me that the wives would take turns cooking (quite frugally) through the week and on Friday they would defrost the icebox and use all the leftovers to make soup. And, every week the soup was different!
I don't like pea soups. Like fresh peas but not pea soup, but you have a great idea with the steamed veggies. I could do this!
This sounds wonderful. Lately I've been wrapping all our leftovers up in crepes. I just can't seem to stop myself.
On a different note, I'm so pleased that I was able to meet you in person. I had so much fun hanging out and debating which patterns/fabrics we should take. P.S. I found the pattern you convinced my mum to take for me. She's such a pushover! (but I like the pattern anyway. thanks!)
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