Wednesday, December 9, 2009

More Soup

Since I wrote about boiling my turkey carcass for broth, I thought I would show off one result of that process. This is the vegetable soup I made on Monday. It's mighty good. Been slurping it for lunch for two days and it gets better with age.

One thing that makes my soup so good, I am sure, is the pot in which I make it. This was my mother's Club Aluminum Dutch oven. I use it for pot roast and beef sew (when I 'm not doing them in the CrockPot), chili, pork chops with sauerkraut, chicken with artichoke hearts and various one pot meals. The lid was long gone when I inherited (or stole) this vessel, but I have another which is almost as good, although the original was more dome like.

So ya have the soup, crusty bread and a glass of wine, which is ever so good for one's stummick and well being.

1 comment:

Nancy, Near Philadelphia said...

Soup of the evening, bee-yoo-ti-ful soup!

WV: thausti -- a prefix meaning "covered with very small scales"