Pottage du Garbage?
This name and recipe comes care of my Scottish mother-in-law who grew up in the war years and was taught not to waste anything. She basically empties the contents of her fridge at the end of the week into a pot along with some garlic and onions and creates a soup that can never be re-created (the left overs in the fridge change from week-to-week).
I do that too now and feel so good ( almost self-righteous) about not wasting. This time round, I decided to make a note of what I was putting in the soup and here is the result.
2 onions chopped
3 cloves garlic minced
1 dried red chilli
4 stalks of celery, leaves and all
3 mushrooms sliced
2 carrots chopped
a shriveled up piece of butternut squash, skin removed, de-seeded and chopped
1 red pepper chopped
a few stalks of tired looking corriander leaves chopped
2 pieces of left over salmon from a fish curry I'd made
1 litre vegetable/chicken stock
2 tablespons of creme fraiche ( or sour cream or yogurt)
Heat a couple of tablespoons of oil in a pot. Add the onions and saute till it starts turning a light brown. Add the garlic and stir around for a couple of minutes. Then empty all the vegetables into the pot and let the whole thing sweat for about ten minutes ( put the lid on and give it a stir every now and then). Then add the fish/chicken/whatever you have, the stock and let it all bubble for another ten to fifteen minutes. Turn off the heat, puree the content to a smooth mixture, swirl the creme fraiche or yogurt into the soup and serve hot. If you want to get the kick of spice, add lots of black pepper or even a tsp of garam masala powder.
Ladle into a wedgewood bowl, give it a French sounding name and hey you will have a soup fit for the queen or is it Will & Kate? How about that? Pottage du garbage served in wedgewood china!