Monday, July 9, 2012
One of the best things about having a fire is perpetual soup. This soup started as a bacon bone, split peas, celery, onion, and carrot. We ate some of it, then added water, more split peas and split red lentils, some potatoes, carrots and leeks. We'll eat some for lunch and then maybe add something else. And so on. Leftovers will go in, more veges, eventually it will need more stock or another bone (stock is an essential for good soup in my book). It just bubbles away gently on the back of the fire all day and all night and feeds my kids for lunch and snacks. Yum.