Note: an Instant Pot version of this soup was posted in April of 2018. The printable recipe on this post includes instructions for both the stove top and Instant Pot versions.
It is a joy and at times a true puzzle to figure out how to use up leftovers, but a good cook lets nothing go to waste. Or, as Winston Churchill said,
Never let a good crisis go to waste.
And it is at times a “crisis’ in the fridge: 2 boiled eggs, two pieces of bacon, a quart of milk nearly gone bad, a bowl of boiled potatoes, and one piece of sad stale baguette are in your direct view every time you open the door. Why isn’t there a lovely fillet of salmon, a great bottle of Chardonnay, and deeply-green spinach just out of the neighbor’s garden? Instead of a fresh fish meal, you make a quick potato soup topped with toasted breadcrumbs and then chop together a little egg salad for crackers as a side. And often you’re happier than if you’d cooked from scratch. (Aside: In Seattle, you’re fined $25 if food is found in your garbage. You must use and eat or compost.)
below: dogs all dressed up for Easter
Tuesday morning’s “crisis” (OH DEAR) was a bit of cold Asparagus Vinaigrette with Chopped Eggs I had taken to friends for an Easter Eve supper. Holiday leftover crises are somewhat worse than the traditional what’s-in-that-tupperware? problem. Well, I just heated a small plateful in a skillet and cooked two eggs on top for my breakfast: