Corn soup, the remix

by Sarah J. Gim, Posted Mar 30th 2007 @ 3:33PM

Living solo means that when I cook, either I have to waste a lot of energy to cook just enough for one person, or else I cook a huge amount, and get sick of eating the same leftovers for five days straight. This means I love -- and when I say "love," I mean luuuuuurve -- remixes. Taking leftovers and spinning them so they're not the exact same thing from the night before.

Food blogger Mrs. Marv has posted a genius use of what was once Roasted Corn, Basil, and Lime Soup. Her brother turned the soup into a sauce and used it to dress up homemade Manchego, Lime, and Shrimp Ravioli. It's a lovely change from the usual ravioli fillings and sauces, and best of all, makes good use of leftovers.

Filed Under: On the Blogs, Ingredients
Tags: america, cheese, corn, dinner, leftovers, lime, lunch, pasta, ravioli, recipes, shellfish, soup, soups

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Reader comments (Page 1 of 1)

3-30-2007 @6:50PM Susan said... Why don't you cook a normal amount of foods you like and freeze the leftovers? There are a few things that don't freeze well, but most things do.
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