Today a quick lunch for two was in order, the main requisite being a soup. So I pulled two containers of vegetables left over from the past two evenings’ meals from the fridge and combined their contents in a saucepan.
A veggie medley
They happened to go really well together: a zucchini/yellow summer squash/onion/garlic mix and an onion/fennel combination, both of which had been lightly stewed. Then I poured in enough vegetable stock (left over from boiling corn) to make a heavy liquid and blended it all with a hand blender. I let it stay lumpy and adjusted the consistency by adding a little more stock. When it was good and hot, I poured it into two soup bowls and tossed in some croutons (made from stale bread and stored in a jar in the fridge) and grated some Romano cheese over it all. I couldn’t believe how good all these scraps tasted!
Alternatives for the future
Next time I’ll try pureeing the cold veggies very smooth and adding some sour cream. I’ll top the bowls of cold soup with finely chopped chives or scallions, or maybe dill or parsley, depending what’s on hand. Let’s see how this turns out!
I have many many similar recipes that can be found in my new book, The Refrigerator Files: A Guide to Creative Makeovers for Your Leftovers. You can check it out on iUniverse, Amazon, or Barnes and Noble. I use my own book a lot!