Soup is easy. For a restaurant, it's usually leftovers thrown together with a few added ingredients or can be a puree and nobody will know the difference. I take pride in some of my soups because I once had a job where that is what I did for close to a year. This is a specialty of mine that is always a hit and is extremely easy to make.
I like to make a vegetable stock and use that as a base. If you've never made a vegetable stock, you are in luck. I have provided a base for which you can use for anything and have in stock (no pun intended).
1 Red Onion, finely diced (brunoise)
Pinch of Paprika
Juice of 4 Limes
250 ml Tequila (any kind)
1.5 l Vegetable Stock
15 ml Honey
Salt and Pepper to taste
1 Red and Green Pepper, jullienne for garnish
In a soup pot, drizzle olive oil under medium high heat. Saute onion until slightly brown. Add paprika until fragrant, about 1 minute. Deglaze with tequila and let reduce by half. Add stock, lime juice and honey. Bring to a boil then turn off heat. Strain soup. Season with salt and pepper. While serving place jullienne peppers in the bottom of the bowls.
Variation: You can omit lime juice and use lemongrass stalks.
1 large Onion, roughly cut
1 large Carrot, roughly cut
3 stalks of Celery,, roughly cut
3 Bay Leaves
Any leftover vegetable trimmimgs
10 g whole peppercorns
3 l water
In a large, tall pot throw all veg, bay leaves, peppercorns and water in a pot and bring to a boil. As soon as water boils, remove from heat and let cool slightly for approximately 10 minutes. Strain. Cool rapidly in ice bath.
Vegetable stock is a cheap and easy alternative to chicken stock. Though it lacks as much flavour, it still be used in a pinch for things like rice, risotto, chilis, stews etc. Vegetable stock will go sour in about 5-6 days. It can be frozen but since it requires little effort and cost, it is equally convenient to simply make a new one.