cooking without fear
I’m sure you can guess a few ingredients in the abstract swirl of green above. Nonetheless, I continue this He Cooks She Cooks feature and ask, what is that and why is it in my fridge?
An added benefit of roasting a whole chicken is having the bones to make stock afterward. So last week I found myself with a flavorful broth but little else in the kitchen besides carrots and potatoes. Good thing anything can be made into soup.
I found a BBC recipe for Spicy Carrot and Potato Soup with Parsley Pesto. Well, the Argentine equivalent of parsley pesto is chimichurri, and I happened to have some made already.
The soup itself was simple: broth, carrots, potatoes, onions, garlic, two tomatoes for acidity, salt, pepper and a dried cayenne pepper. It’s nice on its own, but as I found with the bean and vegetable soup, a spoonful of pesto or chimichurri really enlivens it.
Soups previously: Vegetable with Chimichurri, Carrot and Cilantro, Sopa de Lima, Butternut Squash with Lime, Chili and Bacon