Accident Soup (Bestest Experiment EVAR)

[jheti]

YUM.

I'm incredibly bored today, and sick of ramen for lunch. I have shiny steelish cookware that I fully intend to thieve from my parental units upon my someday-oneday exodus, so I steamed some vegetables.

Problem: it's that cheapish "California mix" with the gross ripply carrot circles. I'm digging the broccoflowers and the little pea-pod things but UGH THE CARROTS they are vile. And I'm toward the bottom of the bag, so it's mostly UGH VILE CARROTS.

I put a brave face on this and steamed them anyway. The clean blender was mocking me out of the corner of my eye.

"I'll show you!" and with an impulse-driven fling, in went the vegetables. "Ha! Laugh at ME, will you?!?"



ACCIDENTAL PSUEDO-VEGETABLE SOUP:

STEAM the ass-end of a bag of cheapish California mix. (I'm guessing it was 2.5 cupsish, dry)

COMBINE 2 large Tbsp. minced garlic, quarter-handful of slivered almonds (amt. varies depending on the size of the hand in question) and some milk (1/4 - 1/2 cup?) in saucepan. Get it warmish. DON'T let it skin up; keep stirring!

ADD a nice flicker of Lime-Pepper seasoning because it is good liek whoa.

STIR some more.

POUR steamed veggies into blender. Mine all fit in there with a little left over.

POUR milk etc. etc. over vegetables. JAM vegetables into blender using long plastic chopsticks (optional/provisional step).

REALIZE that this mix is way, way thicker than you thought it would be.

PANIC!!1.

HUNT AROUND for chicken broth.

(Or make your own stock if you're a complete showoff with extra burners. If you ARE a complete showoff with extra burners, you'll probably want to add the step MAKE ur chicken stockish FIRST at the top. XD)

DUMP about 1/8th can of broth into blender and continue, uh, blending.

STOP and STIR periodically. This is important, it will get very "heavy" if you let it "fluff up" too much.

Accident Soup is NOT a light drizzly soup. It's very thick and salty. Mine is pale orange because of the sheer mass of carrots involved.

Best enjoyed warm.

Results not typical. Actual product and presentation may vary.

Comments

[evangeline21.livejournal.com]

the problem with making chicken stock is that it takes way too long for something like that...if you wanted it for Accident soup, you'd have to make it a day before hand which would mean it's not 'accident'...

..I hate cooked carrots, but meh...next time I'd only use about 1 cup dry-personally anyway.

[tygerlander.livejournal.com]

I have chicken broth powder for times like these.

But yeah, chicken stock making takes forever and then I tend to just make it into chicken soup. Matter of fact I have four containers of lovely swill I concocted over the weekend.

I'll trade you my broccoli for the carrots :D

[jheti.livejournal.com]

BROCCOLI! Gimmegimmegimmegimme.

...And, here, have some carrots. XD

I lack knowledge. Apparently stock really is time-consuming to make. O_o; ^^;

[tygerlander.livejournal.com]

uh yeah... it is. I save up tons of chicken bones and simmer it for an hour or so (unless I pressure cook it, then it's like 15 minutes plus the time it takes for the pressure to go down on its own)

Then there's the defatting process which I hate hate HATE. Get some Knorr's boullion cubes or even better, get the cup of soup powder and have yourself small batches of soup (cuz I'm lazy like that sometimes)

- Tyg, half-assed, unqualified kitchen guru XD