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| No photo of this soup. Here's some other soup. |
I didn't have much of a plan, but that's how it is a lot of the time. I go rooting around to see what I have on hand, or I go to the grocery store to see what looks good, and then I start throwing it all around until it looks and tastes good.
Some days I start with a clear idea in mind, and I work my way towards that result. Other days, I start with a clear idea in mind, and I wander hopelessly offtrack and end up with something completely different.
When it's a soup day, I mostly don't have a plan. I start with something and I add flavors and textures until I'm happy with what I have.
So today, I started with chicken stock. Into the pot it went. When I make stock, I reduce it a lot to save on freezer space, so I added about twice as much water as I had stock, and set that to simmering so the stock-chunk could melt.
Meanwhile, I chopped up and onion, a couple ribs of celery, and I peeled and sliced about a half-dozen carrots. Those went into the pot to simmer.
Meanwhile, I went rooting around in the freezer to see what else I could add to the soup, and I came up with a small cooked turkey 1/2 breast, boneless and skinless.
I decided I wanted some rice in the soup, so I dumped a scoop of rice into the pot. Sent the turkey breast to the microwave to thaw enough so I could cut it up. Chopped it into nice spoonable chunks and that went into the pot when the rice was almost done cooking.
The chicken stock had come from chicken bones and bits that had been roasted with lemon and sage, so I knew it had as least some seasoning. I tasted the soup, and it needed a little more. I added a bit of salt and some Bavarian Seasoning from Penzeys and few good shakes of some lemon pepper. Another taste, and it was all good.
Just before it was all done, I added some frozen baby peas. And that was it. Dinner.
