Recently, Clotilde over at Chocolate and Zucchini – perhaps the very first food blog I ever read, something like 10 years ago – wrote a post about what she calls “Clean the Fridge Soup.” The idea is to use up vegetables and other ingredients that have gone past their prime (no glazing them in expensive butter and serving them alongside a breathtakingly expensive roast to the Queen, guys) but have not completely turned to shit (duh).
I found the post during a rare Sunday food blog scan, and was delighted to see something so relevant, as I’d already planned a sort of Clean the Fridge Soup for myself this week.
My Clean the Fridge Soup was planned around a bag of carrots I got in our CSA box three weeks ago. Yep. Three weeks ago. But carrots are hardy, okay, and if they’re stored properly, they’ll keep for ages. Even so, I was getting antsy with them just sitting on the bottom shelf and decided that I was going to have to do something about them.
Luckily, I had to make chicken stock. Let me be more specific: I had to get rid of the chicken carcasses in the freezer because my boyfriend was complaining about them. Is that better? He’s right, anyway, we’re tight on room and until we drop $300 on a chest freezer, I simply cannot cram any more bones in there when we so desperately need the room for Trader Joe’s Cookie Butter ice cream, which I will now refer to exclusively as “the love of my life.” Sorry, boyfriend.
So I planned a chicken stock Sunday, and because I am resourceful, I decided to use some of the finished stock (ahem, not put it back into the freezer) to make dinner the next night, which would also take care of the carrots I needed to use, and by “use” I mean “roast.” Which is really one of the top 5 secret ingredients of all great soups, if a technique can be an ingredient. Roast what you can, develop those deep flavors and caramelized surfaces, and then just puree the shit out of them later.
Also into the roasting pan went some red bell peppers and fennel, and eventually all of that went into a pot with some mirepoix, stock, tomato paste and warm spices like paprika and cayenne, and then everything got zizzed in my food processor (which I initially filled too high, resulting in a minor mess) and then went back into the pot and finished with a little bit of heavy cream (expensive, organic and local – another one of the top 5 secret ingredients).
So it was basically a grownup version of Campbell’s Tomato Soup, which is why it made infinite sense to serve it for dinner alongside grilled cheese sandwiches (spread mayo on the outside of the bread instead of butter, YOU’RE WELCOME EVERYONE). And why, upon finishing his portion, my boyfriend stood up and said “I could eat a MOUNTAIN of that.”
And, later this week, the dregs of it will become the base for a kind of cheater romesco sauce to drizzle over a bowl of chicken sausage, roasted broccoli, and brown rice. (A still shortcut-ish but slightly realer and, frankly, outstanding romesco sauce can be found here.)
Which is exactly what I’ll need in the week before Christmas, because as I implied earlier, if it’s not easy enough to make and comforting enough for me to fold my weepy old bones around a bowl of it and feel a tiny bit better about what I’m doing with my life, I am just not fucking interested.