This year, and especially the last few weeks, has been such a mixed bag of weather, it is really hard to tell what you’ve got. Being a skier, it has been wicked hard to figure how to dress and what skis to use. The weather has been often raining at the bottom of the mountain but snow up top with lots of wind and changing temperatures that has made that snow level seem like a Duncan yo-yo; maybe a master’s addition.
You really do have to give the area ski resorts big kudos for keeping the mountains in good skiable conditions and continually opening more terrain even as Mother Nature tries to fight back. At least when it comes to skiing, the resorts can make snow in needed areas and move snow to other spots. What about a year like this if you are a snowmobiler?
Holy cow, a year like this must be so frustrating. You look out your window and it’s dumping only to have it turn to rain an hour later. There is finally a 5-foot dump, of course you have to go above 8,000 feet to get to it and then find out the avalanche danger is out of control. I’m sure the true snowmobilers, like skiers, know where to go and will realize that years like this happen and they might have to change their plans a little, or a lot, at the last minute. So, what does a snowmobiler take with him for lunch? You might as well make a batch of walk-in soup and match your lunch to the weather.
At work the other day, one of the instructors was telling me about his refrigerator soup, and said that I should write an article on it. In restaurants, that is known as walk-in soup. It is exactly what it sounds like. You look in your refrigerator (since you probably don’t have a walk-in) gather up all your leftovers and make soup. Now the question becomes: do you want a puree or a broth soup?
The first step is to get all the ingredients you want to use out on the counter. Next, separate them into what has already been cooked and what is still raw. Now, make a separate place for your starches you want to use such as leftover rice, noodles or potatoes. Those would already be cooked if they were in the refrigerator.
The only rule that I use is that I try to avoid adding an ingredient that is spiced in a way that is opposite of the other ingredients that would really cause a clash of flavors. For example, if I had one ingredient heavy on the dill, I wouldn’t add it if I’m adding something that’s been curried. To my tastes, dill and curry just clash too much. I might add something curried to something with more of a Mexican or Southwestern flavor depending on the ingredients, because curry is predominantly cumin and therefore there is a little more similarity than you would think. Basically, even if you like all the items, which you must if they are in your refrigerator, try using things that are closer to each other or will complement, not oppose, the others flavor.
The two things I will always use fresh, not counting herbs, is onion and garlic. That gets sautéed in a little butter or oil. Now, it’s time to decide whether you want a creamed soup or a broth soup.
Look at your vegetable leftovers that are already cooked. Are they still a little crispy or were they cooked to the limp stage? Usually this would be things like zucchini and broccoli, but it’s the same for any vegetable. If you have veggies that are already limp, I would make a puree and then you can add other veggies, meat and starch to beef it up. If you have a little bit of red pepper left, consider roasting, peeling and seeding it before adding to the soup for a ton of extra flavor.
Potatoes are looked at in the same manner as the veggies. If they are still a little crispy or firm in the middle, you can go either way, but if they are cooked all the way thru, I would add them to the puree pile to help thicken the soup a little. You can still add rice if you puree the potatoes.
Creamed Soup
After sautéing the onion and garlic, add the raw veggies and sauté just for a few minutes to start sweating so that they start to release some flavor. Add chicken or vegetable stock. Even if I’m going to add beef, if it is a puree, I’ll use chicken or vegetable stock so that the veggies don’t get overpowered. For a broth soup, it isn’t as important.
Bing to a low boil and cook until the veggies just start to soften. If you are making a puree, strain the stock into a pot with all the previously cooked veggies and potatoes. Blend in small batches.
Remember that the hot soup when first blended will expand, so only fill your blender about one-third full at a time. Also, if you roasted a little red pepper, add it during the blending phase. A little roasted pepper goes a long way, so don’t add too much. Once everything is pureed, add the other ingredients and heat until everything is hot in the middle, add any herbs and season with salt and pepper.
Broth Soup
A broth soup is even easier. After sautéing your onion and garlic, sauté any raw veggies the same as the pureed soup, and add the stock and bring to a boil. Once the veggies are just starting to soften, add everything else, and bring back to a low boil, season with salt pepper and any herbs.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. He has been a chef for PGA’s “Memorial Tournament” for more than 15 years and ran the main kitchen at the World Games. For more information and archived copies of Stir it Up, visit chefsmitty.com. Smitty welcomes questions and comments at smitty@chefsmitty.com or (530) 412-3598.
