Novice #cooks get too anxious about making #soup. Chill, Winston.
Soup is about clearing out the fridge or freezer. If you know the process & you have the basics, you can always make a great soup.
Mirepoix is the onion/celery/carrot base — & you can chop extra to freeze for future soup-making simplicity.
Today, I used onions, carrots, leeks, garlic, a can each of diced tomatoes & white beans, pesto, a cheese rind, & stock for this.
@Annothername leeks are great because they’ll be usable even three weeks later. But our leeks are adorable compared to the 3-foot long ones I would buy in Bulgaria when I stayed there! Best leeks ever.
@Snarkysteff lol wow now that's a leek! I freeze them raw too to always have some on hand
Tell me about Bulgaria! My husband's coworker says the feta is DEFINITELY better than what we're used to
@Annothername oh, don’t wanna get in a long chat about Bulgaria, ha, but yes — feta here is a joke compared to over there. The dairy shops have beautiful glass jars of yogurt made by various locals, butter is in huge slabs and they cut off what you want, etc. you can buy commercial stuff in supermarkets too but the dairy shops are small and everywhere.
It was so good and so well priced that it was common for Greeks (in 2018) to fly there for a day and go home with a month’s dairy.
@Annothername not kidding about the Greeks — it’s right next door. Flights would be as little as $15 or so on Ryan Air, but they’d pay a lot to check a bag. Probably buy feta for all the family to make it worthwhile.
Great food culture in Bulgaria tho. And beautiful mountains with neat monasteries.
@Snarkysteff oh and cheese rind!
@Snarkysteff early in the pandemic I could not live without leeks. They elevate every dish