Make It Monday - Meryl Streep’s Vegetable Soup Recipe
Submitted by Lookit I Spy Blog
One thing I love is making something that will last all week with leftovers or be versatile enough to make multiple meals. Like a roast chicken. Cook it on Sunday and you could have a few meals out of it based on the size of the chicken.
Glamour’s September issue (on newsstands now) has a fun food piece with the women of Julie & Julia - Meryl Streep wrote a piece about how to make a roast chicken last all week, plus the story also features personal recipes from Amy Adams (guacamole) and Nora Ephron (a spaghetti dish).
And here is a sample of one of the great recipes you will get from the article:
Meryl Streep’s Vegetable Soup Recipe
Serves four
Ingredients
• 3 cups chicken broth
• 8 small leaves red chard, remove rib, cut into 1 1/2 inch pieces
• 4 small carrots, chopped in 1/2 inch slices
• 1 cup cannellini beans
• 4 tablespoons corn, fresh or frozen
• 2 small tomatoes, chopped
• 24 sugar snap peas
• 8 slices fresh fennel
• 1 tsp. leaves of fresh herbs, chopped (e.g., tarragon, thyme and parsley) salt and pepper
• bruschetta, for serving on the side
Directions
1. Cook the chard and carrots first for 10 minutes in the broth.
2. Add the remaining ingredients.
3. Salt and pepper to taste.
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