Location: Home > food > Corn soup, the remix
Corn soup, the remixPosted Mar 30th 2007 3:33PM by Sarah J. GimFiled under: Lunch, Dinner, Cheese, Recipes, On the Blogs, America, ShellfishLiving 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.
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