Ahh the joy of soup. Clearly one of the worlds many treats to warm the soul and the belly.
There are probably as many variations of soup as there are stars in the universe, after all, take chicken soup. How many different ways have you seen it made, and yet it is still chicken soup. Or perhaps garlic soup. I have seen this made in many different ways and yet it is always billed as garlic soup. My grandmothers and great grandmothers all made chicken soup to ease the soul and cure the common cold, and they all made it completely different.
I have always found that soup was a great way to get rid of left overs, and that is exactly what we are going to do today. We are going to take the left over marinade we made the other day for the “Marinated Pork Sandwiches with Carmelized Onion, Basil, and Romano,” and use this as a base.
- Left Over Marinade from previous day
- Left Over Pork from previous day
- 1 Large Carrot
- 2 Stalks of Celery
- 1 Medium red Onion
- 2 Beef bouillon Cubes
- 1 1/2 Litres of water
- 1 Cup of shredded baby spinach
In a medium sized soup pot throw in your diced red onion, chopped celery, and carrots wich should have been cut in to 1/4 inch to 1/2 inch pieces. Instead of adding butter or olive oil use the left over marinade that you used to marinate the pork cutlets in. For those of you who have forgotten the marinade contained; 1 1/2 cups of olive oil, 1 Tbl Fennel Seeds, 5 Cloves of Garlic, 1 Tbl Chopped Basil, 1 Tbl of finely Diced Onion, 1 Tsp of Red Pepper Flakes, 2 Tbl of Dices Sun Dried Tomatoes, and 1 Tsp Salt.
Pour the marinade over the items you just put in your pot and cook on medium high heat stirring every 2 – 3 minutes so the items brown but do not burn. As the bottom of the pan begins to collect the dark pieces of your vegetables add a quarter cup of your beef base and stir scraping the bottom of the pan so it all blends.
I was lucky enough to have two pork cutlets left over so I diced them up and through them in the pot as well. Then I added the rest of the beef stock and bouillon cubes to the pot with the rest of the water. Bring to a boil and then add your spinach. As the water boils you will be able to skim any excess oil from the pot. Let cook for 15 minutes and then serve.
Not much to it but it is certainly worth it. Delicioso!