** COOKING TIP: BASIC SOUP for everyone-- A basic soup that you can always serve almost anywhere is made as follows: * Sauté a mirepoix (chopped carrots onions and celery) -- do not confuse this with the New Orleans Trinity which uses bell peppers because they are a harder sell... ** at this point you can sauté these veggies in any hot oil- clarified butter, butter plus oil, oil, or- for we decadent ones- chopped bacon or fatty ham. For me, ham is always better and bacon is heavier. But im using bacon today because it was on sale. You can also use this moment for chicken or duck fat. * Add a boxed or homemade broth. 32 oz boxed broths, even organic, are now much better or cheaper than canned broth. You of course can use homemade stock or broth instead. * Add a few, but not a lot, of herbs. If you just want one safe herb to add, choose thyme. Later, after trying thyme, you can experiment with other herbs. * Add a bay leaf just so you can tell your friends that you did. * Add salt and black pepper. * Finally, add the meat, lentil, bean or all of the above. * simmer covered on medium low heat for two hours at least but not infinitely. Stir regularly. Thats a soup. Add other veggies just after you have added the broth/stock, because most veggies sauté too fast- you just want them in the soup. THE END.
Posted on: Tue, 01 Apr 2014 20:36:36 +0000
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