We lived in Germany when I was in 7th grade. It was one of the best years of my life; I would do it again if I could. There are so many wonderful memories, people and places which I frequently pause to think about.
Yesterday was no exception. We had finished a run of a month and a half of houseguests, all from the MN office of Steve’s company. The refrigerator was full of leftovers and we needed to clean it out. It was time for a faux Everyday Soup.
The story behind Everyday Soup is a skiing vacation we took to Klosters, Switzerland over the German celebration of Pfingsten or Pentecost. Pfingsten sounds as if it should be a metal — Tungsten, Pfingsten, etc. With a doff of the cap to Dave Barry, it would not be a good name for a rock band.
We stayed at a lovely Pension, skiied during the day and ate dinner in the communal dining area at night.
The first night my father, who had obviously researched the subject, told us to eat lots of soup as it was probably all of the meal we were going to get. We did. They took the tureen away from the table, giving us incredulous looks, and brought … the main meal. We felt stupid and greedy all in the same moment.
The next night we moderated our soup intake, knowing we weren’t going to die from lack of calories, but did note the soup looked a lot like the previous night’s, except it had some of the meat and vegetables from the previous main meal added to it. Ah ha! Thrift, and a tasty soup besides.
The pattern continued all week, the soup becoming chunkier and more complex each day, always delicious. We named it Everyday Soup.
I frequently make Everyday Soup, throwing something we made yesterday into a soup base I made today. Yesterday’s iteration included a base made in the pan with the reduction from some mushrooms which had been sauteed in wine. To it I added chunks of the London Broil we had BBQ’d, some bow tie pasta, about a cup of spaghetti sauce, including the black olives (when was the last time you had black olives in soup?) and the corn kernels I stripped from the cobs.
I added some potatoes, bound the mixture with a slight bit of flour, added 8 cloves of garlic and we had a yummy meal.
Why do I tell you this? Because it’s a great way to use leftovers and you can create some amazing meals. A good loaf of bread and you won’t even miss when the wait staff don’t bring another main course.
Everyday soup continued. We had some left from last night. I warmed a mug of it for breakfast and ADDED 2 T of vinegar. I love Asian sour soups, and voila! Hot and Sour Everyday.