Today’s soup was made with a feeling of informed spontaneity, by which I mean that I made today’s soup without setting out to follow a recipe.
Usually I have a soup in mind, and I shop to gather all the right ingredients. Today, however, I decided to use merely what was available in the house.
Now, last night, my wife made her wonderful meatloaf, which always provides two leftovers: meatloaf and fatty liquid that baking the meat provides. That liquid set in a jar overnight in the fridge separates to a savoury jelly below and a layer of hardened fat above. Well, I removed the fat and used the aspic and some of the meatloaf. I added the various broths from the fridge and some vegetables to hand. I created a meatloaf soup.
1 yellow onion, large and minced
2 tbsp olive oil
1 cup meatloaf savory jelly
2 cups beef broth
2 cups chicken broth
2 tbsp bacon fat
4-6 oz leftover meatloaf (or any left over meat)
1 can red beans (or any other you have around the house)
1 can green beans
1 can diced tomatoes
5 medium potatoes, julienned
2 tbsps minced garlic
1 tsp ground rosemary
Sauté onion in olive oil (about ten minutes).
Add the broths, bring to boil. Lower to simmer.
Add bacon fat and meatloaf (broken into various sizes).
Add green beans, tomatoes, and potatoes. Bring to boil, then lower to simmer.
Add garlic and rosemary.
Simmer for several hrs.