I do love a good batch of Refrigerator Soup. Make it a million times and it’s never the same twice. What the hell is Refrigerator Soup, you say? You know it well already. It’s the soup you make, perhaps in your slow cooker, of all the bits and bobs left in the refrigerator (and perhaps, pantry). The great thing about making it in the slow cooker is that slow cookers have the magical ability to transform even the weirdest things (okay, most things), meld them all together and make them great.
Today’s Refrigerator Soup is riffing off of a minestrone vibe: chunky cut veggies in a tomato base. We’ve got celery, carrots, cabbage, some leftover marinated artichoke hearts, cauliflower, chickpeas, and winter hardy garden kale, with broth, tomato paste, canned fire roasted tomatoes and tomato juice. I also have several jars of balsamic caramelized onions that I keep in the freezer, and a spoonful of that goes a long way in creating a great flavour base. So I added some of that, some garlic, some dried herbs (basil, oregano, parsley) and set it to simmer all afternoon.
While that was cooking, I whipped up a batch of Isa Moskowitz’s Sweet Potato Drop Biscuits from her book, Appetite for Reduction. Except, I had no sweet potato and I had an open can of pureed pumpkin from pumpkin waffles this morning—so I made some tweaks and we have been noshing on pumpkin biscuits all afternoon.
Pumpkin Drop Biscuits
Makes 10 biscuits
1 cup pumpkin puree
3 tbsp canola oil
1 tbsp maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 cup all purpose flour
2 tsp baking powder
1/2 tsp ground nutmeg
Preheat the oven to 400 F.
In a medium bowl, mix together the pumpkin, oil, maple syrup, apple cider vinegar, and salt. Sift in the flour, baking powder, and nutmeg.
Fold the flour into the pumpkin mixture with a wooden spoon until the dry ingredients are moistened; be careful not to overmix. Knead with your spoon about 4 or 5 times. Don’t knead too much or it will toughen the biscuits.
Drop the dough in golf ball-size pieces onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the tops are lightly browned and firm to the touch.