Soup Foundation

Ingredients

• onion or leek
• carrot
• celery
• olive oil
• fresh herbs, rosemary, thyme, sage, oregano
• garlic
• red chile flakes
• sausage, meat or main vegetable of choice
• stock, chicken, beef or vegetable

Method

• This is the foundation for making any soup you wish. This is a terrific and healthy way to use up bits and pieces or leftovers to change one meal into an entirely different and wonderful meal.
• Depending on the quantity desired, chop one or two onions, 2-3 carrots, and 2-3 celery or approximately. This really doesn't matter, just use what you have and some judgement depending on the amount you want to make. Heat about 1-2 tablespoons of olive oil in a soup pot and add the vegetables. Cook until translucent, about 7-8 minutes over medium heat. Add whatever fresh herbs you like, or have on hand (even dry will do in a pinch). You can be generous with fresh herbs, giving your finished dish a wonderful fresh flavor. Cook briefly until fragrant. Add minced garlic to taste. Cook briefly, being careful not to burn the garlic. If you want a little heat, add a few red chile flakes....or not.
• If you want to add meat, use leftover roast chicken, beef or pork. Or use any kind of fresh or smoked sausage. Add to the pan and cook a bit to heat through.
• If you prefer to make a "pureed" vegetable soup, add the vegetable instead of the meat at this point in large quantity....i.e., 2-3 pounds of broccoli; cauliflower; squash; whatever you desire. The above seasonings can be changed in any fashion you want to go nicely with your vegetable.
• Add enough stock to cover.
• If you are making a "meat-style" soup, you may want to also add at this time some additional vegetables to fill out your soup; i.e. zucchini, tomatoes, spinach or any bits and pieces of things you may have. Cook for about 20 minutes or so (until you are ready for it!).
• If you are making a "pureed" vegetable soup, cook the vegetables in the stock until soft. Puree and season to taste. Sometimes, adding a little cream is a nice touch.

Notes

• SOURCE: Apple Charlotte