Remember how I talked about making vegetable soup base a while back? Two nights ago, I used one of these babies to make a comforting dinner on the fly.
While I defrosted the pre-made soup starter, I sauteed a package of chicken and apple sausages (frozen from my summer poultry share from Griggstown Farm). I deglazed the pan with a little white wine and then added some zucchini I’d blanched and frozen in the summer.
After making sure the sausage had cooked through, I added the vegetable soup base and a package of edamame from Trader Joe’s. I brought the soup up to boiling for a few minutes and then cut the heat. Ta-da! Dinner was done.
We actually topped the soup with the remainder of the pea shoots from last week’s microgreen delivery, but I was hungry/disorganized enough that I did not think to take a picture of my bowl. Next time!