Soup Night XXXIV

I host a soup night, ideally once a month, but really it happens when we have a free weekend night. I make a huge pot of soup, customized each time for the number of people coming and the allergies/preferences/aversions of the guests. It’s really, really fun and it gives us a way to actually get together with our friends regularly even when life is hectic. It’s a different group of people each time…and if there is every a time that everyone on the invite list can show up, I’m not sure what we’ll do, our house isn’t nearly big enough!

This time I live-tweeted the making of the soup, just for fun. A sort of step-by-step recipe without instructions! This is enough soup for 16-18 people.

3 onions:

Onions

Onions

4-5 quarts chicken stock simmering on the back burner:

Chicken Stock Simmering

Chicken Stock Simmering

3-4 carrots (mulitcolored, they looked cool!):

Added Carrots

Added Carrots

1 fennel bulb and 4 stalks celery:

Fennel and Celery

Fennel and Celery

Cooking all that stuff down, entertaining myself with the camera:

Waiting for veggies to cook down

Waiting for veggies to cook down

4 yellow potatoes:

Potatoes will go in next

Potatoes will go in next

3/4 bottle white wine and 6 cloves garlic:

Added white wine and garlic

Added white wine and garlic

One bunch kale, somewhat “julienned”…I’d say finely shredded:

Shredded Kale

Shredded Kale

6 small zucchini:

Zucchini

Zucchini

Snap peas, halved:

Lastly, snap peas

Lastly, snap peas

In there with the zucchini went 3 cans of cannellini beans and then the soup was ladeled over spaghetti that I broke in half before boiling (so it would be possible to eat it with a spoon!)

To serve it was first pasta, then soup, pesto on top of that (basil-walnut-lots of lemon), and for everyone but me, shredded parmesean.

Topped with pesto for serving

Topped with pesto for serving

Yum.

This entry was posted in amateur, dinner, flavor, food, organic, pesto, photos, potato, recipe, recipes, santa cruz, seasonal menu, zucchini and tagged . Bookmark the permalink.

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