College Cooking Tips
Notes in this recipe reference making soup as part of a weekly menu where you're building on cooking you did earlier in the week.
When you saute an onion keep the heat down relatively low...you can't do it fast or you'll just brown the onion. If you do it right the onion will turn sweet and translucent. A nicely sauteed onion will be the starting point for tons of great recipes so learn how to do it right--it will make all the difference in how your food tastes.
If interspersed notes don't make sense to you, they are probably referring to those who are following the "5 Week Menu".
Sauté on med. heat:
- ½ cube of butter (butter makes it taste better)
- 1 onion-minced
- 1 cup celery-minced ( you should have celery left from last week’s menu)
Cook until the veggies are soft and the onion smells sweet.
- 2 quarts of homemade chicken stock. Your homemade chicken stock will make all the difference.
- 1 ½ cups chopped chicken from your efforts last week
- 1 bag frozen veggies (peas, carrots, corn)
- Simmer on low for 15 min.
- While the soup simmers cook 2 cups of small pasta for the soup in a separate pot.
- Make sure to add about 2 tsp. Salt to the water after it begins to boil.
- Then add the pasta and cook according to the directions on the package.
Once the pasta is cooked and you’re finished with dinner, store the pasta separately from the soup. Never add your pasta to the soup. If you do, it will soak up all of your broth and turn the noodles to mush.
- Spoon hot noodles in a big soup bowl.
- Add the soup over the top.
- If you have some parmesan cheese…sprinkle it on top.
- Make a pot for the sick student down the hall. You'll be a hero and they'll heal faster.