The other nice thing about soup after you make it is that it keeps well, whether in the fridge (for about a week, though I've gone as long as three weeks on some soups) or in the freezer (soup keeps, like, forever in the freezer). If you make your own soup, you know exactly what you're putting in it. No unpronounceable ingredients! No unwanted salt or fat or whatever!
There exists an excellent article from The New York Times about the four basic types of soup and how to easily make your own variations on themes. I printed out and tucked it into a folder in my kitchen.
The ingredients. |
The sauté. |
Heat 2 tbsp. olive oil & 2 tbsp. unsalted butter in a soup pot over medium heat. Sauté 1 large sweet onion (finely chopped), 1 carrot (finely chopped), and 2-3 chile peppers (minced) with a pinch of salt for about 5 min. Stir in 2-3 cloves of garlic (minced) and cook another 2-3 min. Stir in 1 tsp. ground cumin and 1 tsp. smoked paprika, cook another minute or two. Deglaze with 1 c. dry vermouth or vegetable stock. Stir in 2-3 red potatoes (roughly peeled & finely diced) and 4 c. vegetable stock, bring to a boil, then simmer on low heat for 10 min. Add 10-12 c. corn (canned, fresh, or frozen), bring back to a boil, then simmer for 6 min, stirring occasionally. Stir in 9-10 tortilla chips (crushed—about 3 tbsp.) until soup is thickened, about 2 min. Take the pot off the heat and puree 2 c. of the soup. Add the puree back to the rest of the soup, along with the juice of 1 lime, 2 tbsp. cilantro, salt and pepper to taste. Serve with sour cream, shredded cheese, tortilla chips, or your favorite salsa!
Title inspiration: It's a Bird...It's a Plane...It's Superman is a real, actual musical written by David Newman and Robert Benton, with music by Charles Strouse (of Annie fame) and lyrics by Lee Adams (who did Bye Bye Birdie with Strouse). Premiered at the Alvin Theatre in New York City on 29 March 1966, directed by (of all people) Harold Prince.
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