Serious Eats: Recipes

Meat Lite: Pea Soup for One

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring 2009.

Photograph from box of lettuce on Flickr

As a freelance writer working from home, I make lunch for one--myself--often. Well-organized freezer and pantry staples make cooking for one easy and economical. For example, I keep homemade chicken stock in the freezer in one cup containers, and I freeze leftover white wine in ice cube trays so I always have these ingredients handy. I keep frozen peas, good quality ham steak, and a sliced baguette in my basement freezer for fast single-serving meals. Since these small quantities defrost in less time than it takes to chop an onion, this soup comes together in about 25 minutes.

About the author: Joy Manning, the restaurant critic at Philadelphia Magazine.

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