So it used to be that when I made soup from scratch I used "matching" ingredients. For instance, if I made a chicken-based soup I used chicken fat, chicken stock and chicken meat. I might walk on the wild side and use turkey stock with chicken "other" ingredients. But mostly, I pretty much stuck to the formula my mom always used, and I had continued.
Well, not so much any more. Last night I made a pretty decent soup, starting with turkey fat and oil, then using vegetable stock, adding ham meat and topping the whole pot off by adding the last of the ground beef gravy from the other night's dinner (of Yorkshire pudding and beef gravy).
The soup I made was along the lines of plaid shirt with paisley skirt, polka dot hosiery and a striped sweater. But you know what? It actually tasted good! (The soup, not the outfit!)
Are there any "rules" that you follow, just because you've always followed them? As they say -- some rules are meant to be broken!
(p.s. If you're curious, in addition to the mentioned soup ingredients, there were also lentils, onions, summer squash and red pepper flakes.)
