Switzerland and Sao Paolo.
It's a grass roots thing. Host your own.
Make it rum based.--
Hypocrisy is the resin that holds the plywood of society together
--------It's political correctness gone mad!
Parsnips and carrots go well together.
1x stick of celery
1x shallot or small onion
2x cloves garlic
2x reasonably sized spuds
1x decent vege or chicken stock cube, made up.
Pancetta or bacon bits.
Chop everything into small cubes (thumb-width). Soften the garlic, onion and celery in oil, seasoned with pepper. Soften the potatoes. Add stock and simmer for 20-30 mins. About 5 mins before the end, start frying your bacon until crispy. Blend the soup (it will be quite thick) and top with tasty crunchy bacon. Yum.
Local wholefoods place has bags of what they call Number 1 and Number 2 soup mix. Number 1 is lentils, dried peas, mung beans, pearl barley and a few other similar things that can be cooked from scratch without a pre-soak. Number 2 is bigger beans and chick peas and so on that need either overnight soaking or pressure cooking.
My general soup base mix involves a couple of handfuls of either (or both), plus a handful or three of extras from the bag of mung beans, etc. Stick in pressure cooker with sufficient water, bring to the boil, seal it up and leave it simmering for a while.
Some time later, take it off the gas and let it cool down so you can open the pan, think "Bugger, that's done more than I needed" and throw in the contents of a couple of tins of chopped tomatoes, or real tomatoes if it's that time of year and you've got lots. You may also at this point add Soy sauce to taste. Seal up the pressure cooker again and give it another half hour.
While that's happening, in another pan start some chopped up onions and a couple of rashers of bacon (also chopped) going in a bit of oil. When they're looking about right crank down the pressure cooker again, and put some of the red mush in a liquidiser/blender and whizz it round for a bit. Pour that on top of the onion and bacon, give it a stir, put the lid on and ignore it while you put the rest of the pea/bean/lentil/tomato/etc mix through the liquidiser. You may want to experiment with the length of whizzing time, I like having it vaguely gritty rather than a smooth paste.
Stir the contents of the saucepan as it's about to burn and you forgot to turn the heat right down.
Cut yourself a couple of slices of nice fresh bread and butter, and serve the pan that's been simmering the batch with onion and bacon. You may find yourself thinking "Bugger, that's more than I'd planned" again at this point.
Later that evening remember there's at least one, if not two, pans with now cool mixture. Tip this into suitable containers (I've taken up using some plastic pint glasses as I had some around) and stick in the freezer for next time.
The basic stuff makes an adequate soup on its own, though it tends to need salt, you can also do variations on the bacon and onion additions with anything else you might have handy, additional herbs, spices and whatever takes your fancy.
This is a single male recipe so you don't get accurate quantities, ingredients or timing. It all depends on what you've got around, and what else you're doing at the time.
The biggest problem with my soups is that they are so chunky you're never quite sure if you're eating a soup or a stew.--It was an American tradition, like fathers chasing kids around with power tools.
Seriously, though, the best soup I make is after the annual Festival Of Leftovers. I take what's left of the ham, boil it till I can get the bone out, throw in some beans, brown sugar and what ever random veggies are laying around the house. Whoa, nelly, that's good eatin'.--It was an American tradition, like fathers chasing kids around with power tools.
Blame my grandmother. I save wrappers of sticks of butter for future greasing of pans for baking.
"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)