My parents used to attend “Stone Soup” parties at our church. Everyone would bring an ingredient to add to a huge pot of water…and the resulting soup would be surprisingly delicious. I have a feeling booze was involved and nobody really cared what the soup tasted like…that’s the way Irish Catholic parishioners in the 60′s and 70′s rolled. Dorie Greenspan perfected this idea with kitchen staples: all ingredients came from her “kitchen pantry.” She called for one star vegetable…carrots in this case…but you can use whatever you have in your fridge. A pound of sliced carrots was sauteed with a chopped Spanish onion, celery, garlic, fresh ginger and herbs. Chicken broth was added, then, finally, a small potato. I browned some slices of mild Italian sausage for the meat eater in the family.
I never would have thought to add ginger to my veggie soup, but, trust me, the broth is one of the best I’ve made! I did not puree my soup, instead serving it chunky. This recipe can be found on page 74 of Around My French Table…the publishers have requested that we don’t share the recipes….but I’m certain I’ve convinced most of you to buy the book by now anyhow