That is the day of what has become known as the "Freezer Soup" in our house, to which, I am happy to report, my OH is always very much looking forward to.
I just empty all those little bags into a big pot, add water and vegetable stock and bring everything to the boil, then let simmer for about 10 or 15 minutes. If there is a sausage lying around (think Saucisse de Morteau or Kielbasa) I cut it into chunks and add it to the soup. Even better, if there is still some Pistou left over in the freezer from last summer, it is added just before serving the soup. Pistou is the Provençal version of Pesto, but without the pine nuts and even the addition of cheese is optional here.
But the smell! Pistou is the quintessential perfume of summer in Provence, so no matter when I serve this soup there is sunshine in the kitchen!
my freezer is like a culinary treasure hunt! you don't always find the gold coins!
ReplyDeleteSounds like mine...
DeleteI just defrosted my freezer, cooked up a huge turkey feast for a family with 4 hungry boys I knew would come and fetch the food, I don't drive and we have only one car, they live nearby I see the oldest boys walk to the high school and when I make muffins they always stop and I give them 2 and tell them to return in the afternoon for brownies which they do with abandon! The feast came out great the Mom came over thinking I needed some help for goodness graciousness I am almost 67 and in good shape I love to bake, roast, and cook - the turkey I stuffed, spuds, lots of veggies, gravy, biscuits, strawberry rhubarb custard pie and some vanilla ice cream for the pie, the lady was overwhelmed she had nothing to buy for food, paying their rent and her hubs lost his job and 4 hungry boys to feed, I also gave her a huge bag of canned veggies and some instant coffee I knew she would like...She almost cried but I told her not to, it was my thinking she would enjoy a turkey feast on the first 76 degree day we were having and her boys and hubs would too, I made her feel happy, why can't others realize hunger in our country is rampant, many in our community have only the rent money and gasoline money and bread that is it, and they have tiny tiny ones, I volunteer at a food place and cook up lots and they people are so happy and I can sleep well at night, I was happy to defrost my freezer and give to a family who has food issues, it is rampant in most parts of our country, it truly is!!!!!!!!!!!!!!
ReplyDeleteDeaer Anonymus, you are wonderful in doing what you do!
DeleteThanks for reminding me about pistou. I am always looking for a way to encourage more flavor. A little spoon of it kind of takes a dish over the top.
ReplyDeleteLiebe Barbara - so eine wunderbare Idee für eine farbenfrohe, leckere und gesunde Suppe! Ich sollte mal wieder Pistou machen - vielleicht teilst du ja mal dein bestes, geheimes Rezept mit uns?!
ReplyDeleteLiebe Grüsse,
Andrea
Liebe Andrea,
ReplyDeleteaber gerne - jetzt da es wieder schönstes Basilikum gibt ist es ganz einfach: Pistou unterscheidet sich vom italienischen Pesto dadurch, dass man keine Pinienkerne verwendet, selbst der geriebene Käse kann, muss aber nicht sein. Also: Jede Menge Basilikumblätter, ein wenig Salz, frische Knoblauchzehen durchgedrückt und nach Geschmack - ich nehme 2 oder 3 - mein bestes Olivenöl und dann alles in die Küchenmaschine und durchpürieren. Ich gebe geriebenen Parmesan dazu. Kann man auch bestens in Eiswürfelbehältern einfrieren. Puristen fertigen Pistou übrigens im Mörser, mein Leben ist dafür einfach zu kurz....
Delightful combination dear Barbara, indeed sunshine on a plate; would love to try pistou, being a big fan of pesto :)
ReplyDelete