Scandinavia and the World

Comments #9747096:


txag70

25
Masterchef 27 3, 4:48am

@Daru Usually?

I take a butternut squash and chop it up, throw in some lima beans and maybe half a chopped onion, a little butter, some milk, some water, maybe some odds and ends spices wise (salt, black pepper, garlic, red pepper, mustard seeds if I got 'em), bring to a rolling boil and let simmer for an hour or two. You can do this one with just about any gourd, but butternut squashes I like because the flesh dissolves well and lends a very rich, creamy texture to the soup (and because it's cheap).

Another one I do is a big can of tomato juice with more or less whatever vegetable I have on hand. This one I spike with a LOT of Louisiana hot sauce usually.

Since I am Catholic, it's nice to have these on hand since fish isn't exactly cheap where I live. There are other soups I make, but these are my main two since they are simple and get better with simmering. Turning leftovers into soups is a European thing -- but that makes sense. My very German grandmother emigrated to the US in 1947. She taught my mother how to cook in the style of the Old World, and my mother did the same for me.

Another one I do is "poor man's meal". Diced potatoes, chopped onions, chopped hot dogs, and scrambled eggs. It's an American meal that came out of the Great Depression, and the nice thing is that I can season it really any way I choose and it'll taste good. Is it healthy? No. But will it keep you filled for far less money than just about anything else? Oh yeah.







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