The Ad-Libbers Guide to Soup



Using leftover sour cream. Over the weekend, when the weather seemed to call for something hot for lunch, I made a batch of carrot soup. It’s one of the most nutritious things you can make (you know how good carrots are for you) and also inexpensive, and besides carrots keep very well in the fridge for a long time. I have three solid recipes, but I was yearning for the one with oranges and fresh ginger; it’s delicious and just a bit exotic. Then, a quick peek in the fridge showed me a half-full container of low-fat sour cream, and I folded that in. That created two changes: it softens the color, and adds a new layer of flavor, slightly tangy. It’s a good complement to the sweetness of the carrots.

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