soup doctor

It's no secret that soup is my favorite food.  There is such variety and potential in it, and it's so forgiving. A pot of soup accepts just about anything thrown into it. When I start to make soup I always check the frig just to see what in there might want to join in. Great use of leftovers.

Sometimes I start with a store-bought soup. Then the fun begins.  The other day I bought a broccoli and cheese soup (a dry mix). After cooking the suggested 10 minutes I added chopped up potatoes, some left over bacon (turkey bacon in this house), a can of chopped chicken, a can of white corn, some white pepper, and a touch of wine.  With a salad on the side, it became a hearty meal. Trouble is, I can never make the same exact soup twice. If it's a winner, I should really write down what all I did.

Making soup, to me, is art. Just as a painter pulls together different colors off his palate of paints, so I pull together different ingredients and spices, blending until it tastes just right.  

All the liquid in the soup makes soup a sort of diet food ... sort of ...

(The photo above is of a different soup.)