A soup from whatever’s left

• Serves 4
• Hands-on 20 min
• Oven none
• The skill Tasting

A good soup from leftovers depends on one thing: tasting at every step, not only at the end.

You’ll need

• Leftover vegetables about 600 g
• Stock 1 litre
• An onion 1
• Lemon or vinegar a splash

Method

1. Soften the onion in oil.
2. Add the vegetables and stock, simmer until soft.
3. Blend, then taste. Salt, then taste again.
4. Finish with a splash of acid and taste one last time.