Day 109: Saturday Soup ♥

Never the same, always goodSaturday Soup is such a great way to use up leftovers, there was no NOT making it tonight, a Tuesday. This batch -- no two are ever the same -- included, along with the requisite bacon grease and onion:
  • real borscht cooked by a real Russian
  • some of Friday's fish
  • some celery sauteed with the onion for nice crunch
  • the last swallow of chilled zucchini soup
  • a few garbanzo beans from the chickpea chipotle salad
  • some shriveled tomato slices
  • some near-dead mushrooms
  • a few slices of nectarine pieces too woody to eat the other day and which I would have thrown away but the Russian, of a Greatest Generation age, insisted they go in the frig for later and am I ever glad she did (never had soup with fruit before? luscious!)
  • some chipotle glaze from Saturday's grilled chicken
  • a few bites of hearts of palm from Friday's salad
  • a hard-boiled egg
  • even some leftover avocado.

See what I mean about getting rid of leftovers? And because everything's already cooked, it makes up ever so quickly. And despite all the weird contributions -- it's good, really good, almost without fail.

Since there's really no recipe, per se, here it is, posted in the Kitchen Parade archive.
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.