Thursday, May 17, 2012

Stone Soup

I had four jars of vegetable stock in my fridge from steaming swiss chard, cauliflower, and broccoli. I even had a jar of liquid from when I broiled chicken and pork sausages and bacon. I skimmed off the congealed fat and added the flavorful gelatinous liquid to the stock. I added kosher salt and olive oil and it is a fabulous soup.

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