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Great Last Minute Soup Dinner

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  • oakjoan Oct 4, 2005 02:16 AM
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Tonight we were going out to dinner and it got cancelled at the last moment. Go out anyway? Get take out and bring home? Nothing defrosted and no lettuce or greens for salad.....sooooo

Thank you Gregoire (a chef who has a great take out place in Berkeley, CA and at whose place I had a wonderful kidney bean soup a while ago).

I had about a cup and a half of good reduced chicken stock left of what I made over the weekend. I had a can of black beans and one of kidney beans. I had no onions, not even scallions. I did have garlic. Sauteed the garlic in olive oil, added the beans, the stock, a small plastic bag of frozen canned tomatoes from the freezer, a pinch of some kind of Indian or Moroccan spice mix I made for some dish I can't remember - didn't label the jar either....but it smelled good. Let that simmer for about 15 minutes. Pureed and added (this is the part of the meal that was luck) about a quarter cup of beef chorizo (ground) I also found in the freezer - flattened into a pancake shape for quick defrost, and a couple of shakes of chili flakes.

Served with a dollop of Fage 2% yogurt. It was fabulous. Didn't add any salt because of the chicken stock's saltiness.

Served with a pizza I made out of a purchased shell, some mozzarella, parmesan, garlic, pepper and sliced red peppers.

It turned out to be delicious. The whole thing took me about 15 or 20 minutes altogether.

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  1. Thanks for this fabulous, inspirational post! Such creative use of ingredients on hand is, I think, the sign of a truly accomplished cook.

    1. I made a similarly quick meal of soup the last two nights...

      Avgolemono
      6 cups chicken stock (preferrably with bits of meat; if canned use low sodium)
      1 tbsp olive oil
      1/2 cup short grain (e.g., arborio) rice
      1 egg, separated
      1 lemon
      salt and pepper

      1. Bring stock to simmer. In another pot large enough to hold the stock, saute rice in olive oil over medium heat for 1-2 minutes.
      2. Cook the rice "risotto-style." Add about 1/2 cup of the hot stock to the rice, stir a bit until stock is absorbed and rice is mostly dry. Add another 1/2 cup stock and repeat. Repeat this process about 4-5 times. Once rice is al dente, add all remaining stock and stir. If the egg/stock mixture from below is not yet ready to be added in, remove soup from heat. (If you'd like to save some effort, you can just add the raw rice to the simmer stock all at once, but the texture of the rice and soup is superior if it is cooked "risotto-style" first).
      3. Meanwhile, beat egg yolk lightly. Juice the lemon and whisk the juice into the egg yolk. In another bowl, whip the egg whites to soft peaks. Gently fold the yolks into the whites. Slowly stir about 1 cup of the simmering stock into the egg mixture.
      4. Quickly whisk the egg/stock mixture into the rest of the soup. It'll leave a white foam over the top of the soup. Add fresh black pepper and salt to taste. If necessary, reheat soup gently, leaving uncovered at all times.
      5. Serves as a full meal for 2, appetizer for 4-6. Serve with garlic toast (toasted bread, rubbed with a garlic clove and drizzled with olive oil).

      -Nick