Three weeks ago, I made a lovely farmer’s soup with spicy sausages, cauliflower, corn… But I overshot, as usual, and there was more soup than we could eat in a single meal. Not much. Less than two servings, in fact, which was kept in a covered container in the fridge. The following day, I was pressed for time to make lunch and I wondered what I could reheat. The leftover farmer’s soup wouldn’t be enough for three people, for sure. So I decided to make tomato soup with leftovers.
There was some honeycomb tripe that had already been simmered. They were already melt-in-the-mouth tender, and… I had an idea. I made a basic tomato sauce, with lots of herbs as though I was making it for a pasta dish, I added the tripe to the tomato sauce, reheated the leftover farmer’s soup then poured in the tripe-in-tomato-sauce into the pot of farmer’s soup. Oh, man, it was so good that Speedy had no idea he was eating leftovers.
You can do this trick with any leftover meat and vegetable soup with a clear broth. The tripe can be substituted with just about any kind of meat. The only thing to remember is not to add any raw ingredient to the leftover soup then simmer until the raw ingredient is done because that would turn everything in the leftover soup into an indiscernible goo. Cook the new ingredients separately, add to the reheated leftover soup then boil just along enough to allow the flavors to blend. Below is the recipe.
Tomato Soup Cooked With Leftovers
- Reheat the leftover soup.
- In another pan, heat the tomato sauce with the broth. Add the tripe. Bring to the boil.
- When the leftover soup boils, pour in the tomato-tripe mixture. Allow to boil gently for a couple of minutes, stirring often.
- Stir in the torn basil leaves.
- Ladle the soup into bowls. Garnish with more basil leaves and oregano sprigs, if you like. Serve hot with toasted bread.
If you sprinkle grated cheese on the soup after it has been ladled into soup bowls, the soup becomes even tastier.