Today was the day to make kitchen sink soup. Everyone has a recipe, and they’re all just loose suggestions. Whatever is laying around neglected and unused is a candidate for the pot. That savoy cabbage I bought for the colcannon I made for Imbolc was great, but what to do with the rest of it? It’s a cathartic exercise, making this soup, as it combines a cleanout of all those storage nooks and crannies with the satisfaction that the neglected discoveries are going into something wonderful. Here on Harbal, lurking in my freezer, were partially used packs of corn, mixed vegetables, and asparagus. In the fridge were some plum tomatoes and partially emptied boxes of chicken and beef stock. As a very recent addition, a zucchini that came one of 3 for inclusion into tonight’s shrimp scampi got sectioned and tossed in. Finally, although kitchen sink soup is usually a vegetarian affair, I had that chicken left over from the coq au vin I whipped up last weekend. As the hen that sacrificed herself to that pot was a tough old bird, Kathy wasn’t too fond of chewing on the “coq” aspect of the dish, although she loved the “au vin”. I managed a half pound of meat from the saved chicken, and threw that in at the end.
Now I have a big pot of soup, closer to a stew thick as it is. I haven’t tasted it, but these concoctions are better if they’ve set a while. So this pot goes into my garage, maybe tomorrow’s dinner. Meanwhile, it’s shrimp scampi tonight!
I think I may have found my theme song https://www.youtube.com/watch?v=tvkCEEj4I2s\
Oh, and here’s the recipe