It has been over a week since I made my last post. I was taking a break from posting to help my husband put some “finishing touches” on documents for a business he started. I have been his personal assistant for about a week and a half. As expected we clashed several times. I kept telling him what to do — he didn’t like that very much. In the end I grew up, realised it wasn’t my business idea to begin with and I wouldn’t like it if he came into my kitchen and told me what to do! He could come and help though (^_^)
It was fun.
I made a couple of dishes before the break, this soup is one of them. I made it up. It was one of those days again when I was running low on this and that, didn’t have any meat in the freezer, just some leftovers. And he doesn’t always like leftovers.
On the other hand, I had too many carrots for some reason, they had started to wilt too. And the butternut had been sitting in my kitchen for quite a while. I decided to stop by the market to get something to add to them so I could make a dish, thought I didn’t know what the dish would be at the time. While at the market it dawned on me that I could make soup! So I just purchased some broccoli and avocado to add colour.
I made the bread ahead of time so it would have cooled by the time the soup was served. I used the same artisan bread recipe as before, just halved it to make two loaves instead of four.
Cook the ingredients for the soup on medium to low fire. Watch closely, you don’t want it to dry and start burning at the bottom. If it does you’ll need to change pots. Otherwise you’ll get the burnt taste in the soup. Add water if you need to but not too much. I used a cup and a half of stock and that was enough for the ingredients to cook in.
see next post this afternoon for conclusion (^_^)