pretty much every Sunday, and it keeps morphing based on what I can scrounge up. Preparing it over and over has been a reminder about being flexible, making smart substitutions, and accepting altered outcomes. The soffritto always has carrot, onion, and garlic, but I’ve added fennel tops, limp celery stalks, and Swiss chard stems to it as well. Do that with your favorite soup and no one will be the wiser.
You know what’s really hard to get right now? A whole chicken. Depends on where you are, of course, but for the life of me I can’t get a whole chicken. Know what I got instead? A whole duck. It was a compromise, an imperfect poultry-for-poultry swap, but I ended up with a piece of protein I could still work with, and an unexpected upside.
lallimusic I would suggest that you also write an article about using up leftover odds and ends. I love them for soups, frittatas, and casseroles.
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