Today we were supposed to go out for dinner. Him and me. It’s been a long time.
But he decided he didn’t feel like going out for dinner anyway, so I had to face the fridge and whip something up. I decided to make a vegetable soup with bread and some baked potatoes with mushrooms and cheese (leftovers from gourmet-day yesterday).
The soup turned out really nice, especially with some grated Emmentaler cheese. Yummm!
This is how I made it:
1 packet of julienne vegetables (250 grams)
400 grams of canned tomatoes
1,5 liters of water
2 cubes of beef stock
pepper, salt, harissa and tabasco
Put some olive oil in a deep pot. Add the vegetables and tomatoes. Stir for five minutes and add the water. When the water is at a boil add the beef stock. Keep the soup boiling and add the spices. Turn off the heat and mix everything into a smooth soup. Done!
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