As always, Chef John knocks it out of the park (well except for his recent pre-occupation with Chinese Five Spice Powder-weird!). For those of you who get your shorts in a knot when people modify recipes, SOUP stands for "Some Other Under-rated Products". The basic recipe for soup is left overs, the back of the frig and the bottom of the crisper drawer, a can or two of something and a couple fresh things. DINNER!
This one is excellent. There wasn't any Swiss Chard or Ditalini available and I wasn't going to throw $10+ a pound Pancetta in a soup broth so I used Turnip Greens, bacon and as there weren't any fresh 'shellies' I justed drained a can of Canalini beans. For pasta I used Mini Farfalle (Bow ties). The night I served it 'fresh' it was five stars in flavor, but seemed like there wasn't enough pasta, but you know pasta! The next day the pasta had swelled more, the flavors had 'melded' and it was off the charts. It's great the day you make it, but I am going to make it on 'slow days' when I can play in the kitchen and just put the cooled pot in the frig for that hectic day later in the week. Pick up a loaf of Italian bread, re-heat it and 'dip and slurp'.
Now 'go play with your food!"
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As always, Chef John knocks it out of the park (well except for his recent pre-occupation with...