I'm a proponent of what I call "pushing" leftovers. By that, I mean converting an already prepared food item into an entirely new beast.
I'm sure it's not a novel concept at all. But it makes for fun, and sometimes easy, cooking.
Well, I had a dab of leftover tomato soup. And I had a small amount of fantastic shrimp stock made from shells (the shrimp were covered with roe, so when we peeled them — for an entirely unrelated meal — the shells were studded with the goods — too good to throw out, so I made stock).
It seemed obvious to me to combine the stock with the soup. Flavors: compatible. But then what?
I couldn't get over the idea of ladling the resulting sauce, very liquidy (and still conceptual at this point) into bowls, and twirling in some angel-hair pasta. Cranky was dubious. He likes pasta. He likes soup. But he wasn't so sure about pasta soup.
I thought it would be faintly Italian in nature.
Until we actually devoured the meal for lunch.
Then I realized I had created an Asian noodle soup. With Marco Polo flavors.