Thursday, April 23, 2009


Corned beef soup (recipe in the comments from March 17, 2008)
Rye bread

Hot tea
Due to lots of crazy plans lately, we haven't been cooking with T as much. Since he and I were home together today, I decided to prioritize that and eating together. We had the broth left from the corned beef and corned beef soup is very easy to prepare and requires a lot of "dumping" ingredients in a big pot and stirring. Perfect cooking for my almost-three-year-old. The soup really is magical. Somehow the corned beef broth is so much more flavorful than a typical chicken broth and, though we add no meat, the soup is rich and satisfying. Today was sunny and brisk and somehow, soup seemed perfect. Good fun and good food was enjoyed by all.

Prep Notes
Difficulty: Super easy
Chopping: Carrots, celery, onions
Time: 25 minutes,much of it unattended
Make ahead: The borth must be made ahead, but add and cook the noodles right before you serve.

J: "The perfect soup."
M: "The beef that keeps on giving."

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