I made Really Good Soup for dinner last night. I always crave soup when it’s cold. I usually improvise soup, but this one turned out so good I decided to write it down:
Chop up an onion and cook it slowly in a big stock pot in a nice lump of butter and a bit of olive oil, until it is soft. Add three diced potatoes (Russets, of course) and a couple of stalks of celery, chopped. Cook everything around in the butter for a while, and then add water or broth. I used frozen turkey broth that I made from our Christmas turkey — about 1.5 quarts, I think. Open a big can of Italian tomatoes and add them and their juice, and chop up the tomatoes into bite-size pieces. Add a bit of salt and pepper and paprika. Cover and cook slowly until the potatoes are soft enough. Drain a can of kidney beans and add them to the soup. Serve with a spoonful of sour cream stirred in. Oh LORD it’s good.