I made soup for dinner tonight.
Everything but the kitchen sink soup.
- 1/2 red onion
- 1 large sweet potato (cubed)
- 1/2 cup mushrooms
- 2 cups fresh spinach
- 1 cup frozen broccoli pieces
- 1 can navy beans
- 1 can vegetable broth (+1 can water)
Cook veggies until soft . Add beans. Add both. Add water. Season to taste. Bring to a boil. Simmer for 10 minutes. Serve.
While the soup was simmering I realized I needed something else to go with it. Rice? No, we had that last night. Pasta noodles? No, all we had were penne. Bread? Out. Except for pitas that need to be defrosted.
Then I spotted the glass container of cornmeal on the counter and got an idea. Polenta? On soup? Why not.
I made a really quick version of polenta by whisking milk and cornmeal together in a pot on medium heat. There was no measuring, I just eyed it until the consistency looked right. I also added some salt and pepper and a heavy handful of cheddar cheese to season it up a bit.
When the soup was done I spooned a couple of spoonfuls of the polenta right on top of my soup. Derek created a polenta shell on top of his. His looked like a polenta shepard’s pie, which totally gave me an idea for what to do next time. Polenta Shepard’s Pie?! I think we’re on to something here! 😉
The polenta on top of the soup ended up being the perfect addition. It was a nice salty/cheesy touch that added a lot of flavor and a fun texture to the standard bowl of soup. I will be trying this trick again. 😉
I was at my home away from home this afternoon (Starbucks – I knew I was in trouble when they built one right down the street from me). I had a grande non-fat misto and snacked on some almonds and dried mango while getting work done.
For dessert I defrosted a mango cupcake.
Is it weird I prefer the icing when it’s still frozen? Next time I may just leave the cupcake and eat the icing straight out of the freeze. Yum.
It’s a nice quiet evening around here – the perfect time to relax with another episode of Mad Men.