I have been in a soup mood, so I decided tonight to make the Catherine Soup recipe which I posted just a few days ago. I ensured that I had all the ingredients and went to work. Since my onion was rather large and strong, I only used half. I diced it in small pieces, as well as the turnip. I have only baby carrots on hand since they are easier for little fingers to handle, and I used about 6 of those, diced. These all went into the pot with the 6 cups water, 1 can tomatoes, butter, and milk. I used 5 tablespoons of rice instead of 4, because 4 didn’t look like all that much. I added fresh ground pepper and about a teaspoon of salt.

This I brought to a boil, then reduced to a simmer. I covered the kettle but in future I wouldn’t do that again because it seemed to need to vent. I let it simmer for an hour or so. I had plenty of time so wasn’t in any sort of a rush. After it had simmered and the vegetables were quite soft, I ran it through the blender. Before blending, it was a lot like a broth with chunks of tomato in it. After blending it was a nice smooth red-orange color. I forgot to add the pinch of sugar, but I did add some garlic because it seemed a little demure to me.

Catherine Soup and rice for dinner

I toasted slices of bread and had a side dish of basmati rice just in case we didn’t like the soup, but it was quite delicious. Perhaps because I used more carrots than necessary, it leaned toward a carrot soup taste, but I could also taste the other flavors. It was rich and delicious, and might be enhanced with flavored croutons on top.

Next up will be Gravy Soup because it sounds so yummy.