When I was in college, my favorite form of procrastination was to make a big
pot of soup (true story). I got into the habit of enjoying a single bowl and then
portioning the rest of the pot in airtight plastic bags that I would line up in my
freezer as if it were a little filing cabinet. I would take out a bag whenever I
wanted a warm meal. Nowadays I do the same thing but, instead of freezing
soup, I freeze homemade stock that I can turn into any kind of soup my
leftovers dictate. To make stock, simply gather the bits and pieces you’ve got
around (e.g., the bones left from a roasted chicken and/or a few dried
mushrooms, the ends from carrots and celery, a whole onion [peel and all],
parsley stems) in a pot, cover with cold water, and add a bit of salt. Simmer
for at least half an hour, or up to a couple of hours, then strain the stock, let it
cool, decant into plastic bags, and freeze. Your future self will thank you. A
well-stocked freezer (pun absolutely intended) is a small victory. This recipe
is really more of a frame of mind—feel free to be creative.
SERVES 2; EASILY MULTIPLIED 2
Tbsp extra-virgin olive oil
A handful of finely chopped onion (any color), shallots, or leek
1 garlic clove, minced
Kosher salt
Freshly ground black pepper
4 cups [960 ml] chicken or vegetable stock, preferably homemade (see headnote)
2 large handfuls roughly chopped raw or cooked vegetables A large handful of leftover cooked protein, such as shredded roast chicken, thinly sliced grilled pork, or steamed shrimp (optional)
A large handful of cooked starch, such as rice, quinoa, or small pasta A handful of roughly chopped fresh herbs for serving
In a large pot over medium heat, warm the olive oil. Add the onion and garlic and sprinkle with a pinch of salt and a few grinds of pepper. Cook, stirring now and then, until the onion is soft and translucent, about 10 minutes.
Add the chicken stock and bring to a boil, then lower the heat to a simmer and add the vegetables. If the vegetables are raw, cook until they’re tender, then add the protein (if using) and the starch and cook until heated through. If the vegetables are cooked, add with the protein and starch and cook just until everything is heated through. Season to taste with salt. Serve hot, sprinkling each bowl with some herbs.
SPIN-OFFS
(WELL, IN THIS CASE, JUST SOME FAVORITE COMBINATIONS)
FOR A HEARTY VEGETABLE AND RICE SOUP, start with leeks and garlic, then add chicken stock with sweet potatoes and kale, shredded chicken, and wild rice. Garnish with thinly sliced scallions and chopped parsley.
FOR THE BEST MUSHROOM AND BARLEY SOUP, start with shallots and garlic, then add vegetable stock made with dried mushrooms, along with roasted mushrooms and cooked barley. Garnish with lots of chopped fresh dill.
FOR A BROTHY ASIAN SOUP WITH VEGETABLES AND SHRIMP, start with onions and garlic and add some ginger, then add vegetable stock, snap peas and frozen peas, and shrimp. Serve over rice and top with chopped fresh cilantro.
FOR A STICK-TO-YOUR-RIBS PORK AND CABBAGE SOUP, start with onions and garlic, then add chicken stock, shredded red cabbage, and sliced leftover cooked pork. Serve over cooked noodles and top with chopped parsley.
SERVES 2; EASILY MULTIPLIED 2
Tbsp extra-virgin olive oil
A handful of finely chopped onion (any color), shallots, or leek
1 garlic clove, minced
Kosher salt
Freshly ground black pepper
4 cups [960 ml] chicken or vegetable stock, preferably homemade (see headnote)
2 large handfuls roughly chopped raw or cooked vegetables A large handful of leftover cooked protein, such as shredded roast chicken, thinly sliced grilled pork, or steamed shrimp (optional)
A large handful of cooked starch, such as rice, quinoa, or small pasta A handful of roughly chopped fresh herbs for serving
In a large pot over medium heat, warm the olive oil. Add the onion and garlic and sprinkle with a pinch of salt and a few grinds of pepper. Cook, stirring now and then, until the onion is soft and translucent, about 10 minutes.
Add the chicken stock and bring to a boil, then lower the heat to a simmer and add the vegetables. If the vegetables are raw, cook until they’re tender, then add the protein (if using) and the starch and cook until heated through. If the vegetables are cooked, add with the protein and starch and cook just until everything is heated through. Season to taste with salt. Serve hot, sprinkling each bowl with some herbs.
SPIN-OFFS
(WELL, IN THIS CASE, JUST SOME FAVORITE COMBINATIONS)
FOR A HEARTY VEGETABLE AND RICE SOUP, start with leeks and garlic, then add chicken stock with sweet potatoes and kale, shredded chicken, and wild rice. Garnish with thinly sliced scallions and chopped parsley.
FOR THE BEST MUSHROOM AND BARLEY SOUP, start with shallots and garlic, then add vegetable stock made with dried mushrooms, along with roasted mushrooms and cooked barley. Garnish with lots of chopped fresh dill.
FOR A BROTHY ASIAN SOUP WITH VEGETABLES AND SHRIMP, start with onions and garlic and add some ginger, then add vegetable stock, snap peas and frozen peas, and shrimp. Serve over rice and top with chopped fresh cilantro.
FOR A STICK-TO-YOUR-RIBS PORK AND CABBAGE SOUP, start with onions and garlic, then add chicken stock, shredded red cabbage, and sliced leftover cooked pork. Serve over cooked noodles and top with chopped parsley.
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