We haven't milked Sybil for days and I've been slowly chipping away at our milk supply. I finally used the last of it in this recipe: sausage tortellini soup from the Cozy Cook blog.
Although in classic Emily form, I adapted the recipe to what I had on hand.
Instead of sausage, I used leftover roast beef (and I added it at the end just to warm up, instead of cooking it in the beginning).
I also used beef broth instead of chicken, since I had that leftover from the roast. And I used goat milk instead of cream obviously.
The tortellini we had was dry as opposed to refrigerated or frozen as the recipe calls for it, which made me pause a moment before adding it to the soup. I almost cooked it separately so the noodles wouldn't balloon up in the leftovers. But by that point I had added a couple extra cups of water to the soup to account for the extra moisture the dry noodles would absorb, and I didn't want the soup to be watery. In the end, I cooked the noodles in the soup as the recipe says.
We had a lot of frozen kale in the freezer, so I probably put double the amount in the soup. It had smelled so delicious prior to adding the kale! After the kale, that was all I could smell.
But the taste was still good even with all my adjustments. Sometime I'd like to make this recipe for real. 🤪
It looked and smelled good enough to G that he broke his fast to eat some for supper!
I forgot to take a picture of the fresh soup, but here's what it looked like leftover. More like a stew than a soup. The noodles didn't soak up as much as I thought they would.
No comments:
Post a Comment