Cooking: For the Love of Soup

by - Tuesday, December 14, 2010

This evening, BabyLuv and I made some soup together. It was so much fun: we kept laughing and eating lots of raw vegetables.
I really like moments like this, when you make good memories.


Heat olive oil in a large saucepan over medium-high heat.
Add onion. Stir for 3 minutes or until onion browns.
Add coriander. Stir for 5 minutes so your soup really takes in the taste.
Add the carrots, the zucchinis and the chanterelles. Let cook for 5 to 7 minutes.

When everything smells lovely, season with salt & pepper and chicken stock. Let cook & stir for 2 minutes.
Add 2 to 3 liters water. Cover. Bring to the boil. Reduce heat to medium-low.

Simmer for 25 minutes or until you can’t wait anymore to taste it.
Set aside for 5 minutes to cool slightly.
Then blend until smooth.
Add meatballs. Return pan over low heat.
Stir for 2 minutes or until heated through.

tip 1: If you have a cooking pan like this, 10 minutes simmering is enough.
tip 2: Always blend the soup when it's warm.
tip 3: Never cover the soup when it's still warm, it makes it taste bizarre.

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