Thursday, May 30, 2013

Souper Thursday: Asian-Esque Beefy Broth

So; I mentioned last week (on what would have ideally been last Thursday; but was, if fact, last Friday... Whoops!) that it's a Swedish Tradition to serve soup on Thursdays. Which is awesome.

I'm using my love of Sweden and Swedish culture to influence what I am now referring to as "Souper Thursday" wherein I force my family to eat soup every Thursday. Thus far, this proposition has gone down remarkably well. It is coming into winter in NZ, after all.

I like soup.

This is an easy soup. It looks fantastic and classy.

Look at that classy soup. With that fancy, mixed focus photography.
But all it is is beef stock boiled with a couple of star anise and a few, whole cloves before being poured over vermicelli noodles and thinly sliced beef (here I used schnitzel)... Topped off with some bean sprouts and julienned carrots and cucumber, a soft(ish) boiled egg and sprinkled with fresh coriander and finely sliced chilli and spring onion.

And that's it. Honest.

In other news I'm about to move (back) out of home and down to my beautiful capital city... in the hopes that being in the city I want to work in will improve my chances of being actually employed.

I'm excited because this will be my first time cooking for one in my "natural" (or rather "familiar") environment! I will now be able to augment my previously "flat friendly" meals with meals and baking designed for one. Because, although I am no longer a student (I graduate in December - WOO!), I will still be on a budget, and cheap, flavourful and healthful food will still be my aim!

Here's to an exciting, if unknown, future together: you, me and this blog!


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