(serves LOTS)
2 soup-can size whole plum tomatoes
3 small seedless, or 1 seeded hydroponic cucumber
1 red bell pepper
1 red onion, quartered
1 large handful nuts (any kind!)
1 large handful bread crumbs (any kind!)
3 cups homemade chicken stock
1/2 cup white wine vinegar
1/2 cup vegetable oil
1 tbsp each: ground cumin, ground cloves
2 tsps ground cloves
salt to taste
cream to taste
Seriously: so much of this soup is stuff you might have thrown away. For one thing, you can use tired cucumbers, tired peppers, tired onions you’ve used half of for tuna salad, or sandwiches. Never throw these things away! They can always be ground up for soup.
Then, say your adorable neighbors bring you a rotisserie chicken to welcome you home. You eat some for dinner, grind the rest of the breast up with some mayo and tarragon for chicken salad. Throw the carcass in a stockpot with some celery and onion and carrot and boil for an hour. Strain, and you’ve got… chicken stock for your soup.
Then you KNOW the airline will insist that your child wants those two packets of macadamia nuts from London to here, and YOU know she won’t want them. DON’T SAY SO. Take them, and throw them into your soup. And that heel of the loaf of bread your neighbors left along with the chicken? You ate all the rest for toast? Throw that in too.
So grind up in your Cuisinart as many of these ingredients as will fit, pouring them into a very large bowl as you go along. Then mix thoroughly, and VOILA. Chill thoroughly (if you have room in your freezer it won’t take long). Garbage soup. Everyone will thank you, and just think what you’ve used up that you almost threw away.
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(serves 4)
1/2 lb spaghetti
3 tbsps olive oil
4 cloves garlic, minced
1 handful (200 grams-ish) oil-cured black olives, pitted
1 soup-size can peeled tomatoes, cut in sixths
3 tbsps capers, rinsed if held in salt
6 anchovies, rinsed
1 cup grated parmesan cheese
Boil spaghetti. In the meantime, mince the garlic and onion. Saute in olive oil in a saucepan, then when soft, add the olives, tomatoes, capers and anchovies. Saute till mixed. Throw in the drained spaghetti and serve with cheese.
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