Stovetop Potpourri

Since starting Caker Cooking in 2011, I’ve made some pretty unappetizing things. Who could forget the terribleness of “This is Terrible - The Soda is Overwhelming” Cherry Pudding or the nothingness of Cheese Snacks or the horror of Special K Meatless Roast?

Just when I thought it wasn't possible, the caker elevator plummeted another floor down.

When I saw this recipe, I figured “potpourri” was some kind of French gourmet word. And it looked easy enough to make.

Let me go on record by saying this is the worst soup I ever ate! 

It tasted like someone stirred it with a sweaty gym sock. The caraway seeds got caught in my teeth and the cinnamon stick was impossible to gnaw through. (I gave up after an hour and then made a dentist appointment.)

While it made my kitchen smell nice (for once), I wouldn’t recommend you make this soup. Ever. Just do yourself a favour and stick to Campbell’s cream-of-anything.

On a brighter note, Caker Christmas, my month-long extravaganza leading up to my annual Caker Christmas party, starts Monday, December 2. I’ll be posting three times a week. Recipes! Crafts! Thought-provoking essays! (Okay, two out of three.)

2 bay leaves

2 cinnamon sticks

1 tablespoon each – whole allspice, cloves, caraway seeds

Bring 4 cups of water to a boil. Add above ingredients and boil 5-10 minutes. Simmer as long as desired. Add water as necessary. Refrigerate and reuse.

Source: A Taste of Friendship, Woodbridge United Church Women, 2006