Post 215: Soup in Jars
Sunday
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The last bit of celery (including its leafy boa), one small yellow onion and two gnarled carrots (chopped). The good extra virgin olive oil (enough to coat—and then some). A bit of crushed red pepper, salt and pepper. Chickpeas (ceci). And water. That's all.
Simmered.
Cooled.
Whirred.
Poured into jars.
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Monday Morning
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I feel like a groggy cog.
Springing forward is for the birds.
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Lunch Special (Monday, Tuesday, Wednesday)
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Roast turkey on whole wheat with grainy mustard.
Creamy chickpea soup (sans the cream)
Grapefruit
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What's for dinner?
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While the water comes up to a boil and the sauce warms, I'll throw together a salad of romaine, radicchio and a bit of red onion.
And a little pizza pane never hurt anyone.
Is there enough cheese grated? Roberto will ask.
Yes. I'll reply.
I'll set the table. Pour the water and wine.
Is this enough? Roberto will ask.
It's 9 ounces. I'll reply.
I cooked chickpeas this weekend too! :-) Mmm, they make the best broth, don't they?
ReplyDeleteadoro ceci (especiallu with pasta)
ReplyDelete...what a shabby-chic way of serving the soup. Nice.
yes, springing forward always makes for much grogginess. that sunday always feels like a lost day.
ReplyDeletelovely soup, though, Tracey