Onward and upward with my huge stash of bone broth. I’m using it everywhere, and THIS was unbelievably rich and delicious. Really a simple fix.
Saute onions and celery. Add the broth and thicken it with a slurry of milk and flour. Then add cubed leftover potato, a few tablespoons of roasted green chiles, and a splash of tomato salsa. Use whatever other seasonings float your boat. Shred up some sharp Chedder to sprinkle on top at serving time.
A fabulous accompaniment was the Parmesan toast crunchies. I sliced one of my herb buns very thinly, and covered the slices in butter and Italian herbs, then sprinkled on Parmesan, and toasted them in the toaster oven. If you like crunchy things, these are for YOU! The thin slices went fabulously with the creamy soup. We were sorry that I hadn’t made a larger volume of those beauties!
As you can see, I am still playing with the Berbere and dill as a useful combination. It sounds strange, but is surprisingly interesting to the palate.
Happily, there are about four cups of this potato soup left from yesterday, so I don’t need to think about lunch provisions today! So I’m off to Safeway to get their Friday specials and replenish our fresh produce larder, which is woefully lacking.
More soup and crunchies when I return!