ugg shoes depending on recipe
There is a lot to like about soup and the soup making process. You can make it simple or go for a complex recipe. It’s a crowd pleaser; soup offers a level playing field between vegans and non vegans. Vegetable soup doesn’t create a discussion about food choices.
Many of us look forward to starting a pot of soup on a cold weekend day, letting the aromas fill the house; knowing we can enjoy our effort over the next few days. While we don’t have cold weather to nudge us towards the stockpot, I’ll plead a case for making a batch of soup to take the hassle out of meal time during this busy holiday season.
I was enthused to try a new soup recipe last week. I receive “Recipe of the Week” emails from the Physicians Committee for Responsible Medicine. This cream of broccoli soup sounded great and, with the exception of fresh broccoli, I had all the ingredients on hand. You can’t beat that. So I proceeded to buy the broccoli and put together the soup.
Ugg I didn’t like the taste. So frustrating. I was really looking forward to tasting what I thought this was going to taste like. It amazes me I can read a recipe and conjure up a taste in my mind.
Had I gone to a lot of trouble and expense on ingredients I would have really been deflated. I can’t believe how disheartened I am when a new recipe disappoints. Once I have a flop it takes me a while to regain my psyche and try another. Although once I find a good recipe recipe, I keep swinging and will tweak it to perfection.
If you are contemplating a new recipe that requires herbs or spices you don’t have on hand, head to Oryana where you can buy them in bulk. This allows you to buy the amount you need to test a recipe for pennies. I’ve bought teaspoon of an ingredient many times. While the posted per pound price can startle you, the cost is significantly lower than grocery store prices (ask for their cost comparison sheet; you will be amazed). Plus, the ingredients are fresher than any bottled item that has been on the grocer’s shelf for who knows how long.
The start of a great soup is a good broth. After years of buying boxed or canned vegetable broth, I finally starting making my own. So simple to do and now that I’ve done it, the mystery is gone. There are two methods that work for me. First method: I save all the trimmings from cleaning vegetables; onion peels, pepper cores, carrot tops, outer cabbage leaves, all of it, and put them in a plastic bag in the freezer. I continue to add trimmings to the bag until it is stuffed;
this is also a great way to use up veggies sitting in the fridge. Then I dump (a technical culinary term) the frozen chunk it in a big pot, cover with water, add a small bunch of fresh parsley and a few springs thyme (dried if I don’t have fresh), bring to a boil then lower heat to a simmer. Simmer uncovered for 1 to 1 hours. Let it cool for 15 or 20 minutes, pour the liquid through a fine mesh strainer into a medium size bowl. The second method is following a specific recipe which guarantees the flavors are well balanced (recipe to follow). For both methods I freeze extra in 4 cup measures.
I love the following soup recipes and if you try them I hope you do too, because I know all too well how frustrating it is when you don’t.
Basic Vegetable Broth
8 c. water
4 carrots, peeled and chopped
head celery, chopped
2 large onions, chopped
1 leek, white and green parts, chopped
c. sun dried tomatoes
3 6 cloves garlic, peeled
1 t. black peppercorns
2 bay leaves
1 small handful fresh parsley
a few sprigs thyme
Add all ingredients to a large stockpot. Bring to a boil and lower heat to a simmer. Allow to simmer, uncovered, for 1 to 1 hours. To finish, allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl. Pour the stock into the strainer, allowing the liquid to pour through. If not using immediately, quickly chill or freeze and store until ready to use.
Minestrone Soup 8 1 cup servings
I love minestrone soup, but didn’t have a recipe. A friend told me Olive Garden made the best; with a Google search I found a copycat recipe that is great. I always replace olive oil with water when I saut to cut out cholesterol and calories, if you choose to use oil it called for 3 tablespoons. Makes a big batch.