So I posted a picture of a rack of lamb yesterday. There was a few pieces left over, so Nathalie and I separated the meat from the bone, saved it, made a stock with the lamb bones, herbs, tomato paste, garlic, and a Parmesan rind. Added that good meat back into it with some cowpeas, spinach, sweet potatoes, and a few focaccia croutons. Soup doesn’t need to be so strict. A great way to use what’s in your fridge is to learn how to make a stock and then go from there. Thank you #nathaliedupree for everything ❤️#nowwerecookin 🔑
What do I love more than a pile of sautéed shrooms? A pile of sautéed shrooms thrown into soup!
This healthy number switches out yogurt for cream, and trust me, you’ll never know the difference. But your waistline will show for it.👌🏻
* 2 T olive oil
* 1 onion, chopped
* 4 cloves of garlic, chopped
* 8 oz. baby bella mushrooms, sliced
* 8 oz. baby bella mushrooms, chopped
* 1 t salt
* 1 t pepper
* 2 t dried sage
* 1 t chopped rosemary
* 3 T flour
* 1 c white wine (like chardonnay)
* 1 c Greek yogurt
* 3 c chicken stock
* more salt and pepper to taste
1. heat olive oil in a large pot over med heat
2. add chopped onion and cook until softened, 2-3 min
3. add garlic and cook additional 1-2 min, stirring so is doesn't burn
4. add all mushrooms and sautee
5. stir in salt, pepper, sage and rosemary
6. allow to cook for 2-3 min
7. in a small bowl whisk together flour and wine until all lumps are gone
8. stir into pot and allow to cook for 3-4 min
9. in a med bowl whisk together 1 c chicken stock with Greek yogurt
10. stir Greek yogurt mixture and remaining chicken stock into the pot
11. bring to a boil and then reduce to a simmer
12. allow to simmer at least 30 minutes, stirring occasionally
13. serve and enjoy
Soup there it is.
Six things that will cause a subtle yet important improvement to your soup making.
I have been layed up with a sore back for the last day or two which has caused me to think a lot about comfort food. Specifically, I have been thinking about soup. As I can't really cook right now and therefore don't really have any new things to post I thought I would use a picture from a trip to Portugal a few years ago to illustrate my point for the day. So, here are six things that will change the quality of your soups.
1. Use a heavy bottom pot. A heavy bottom pot distributes heat more evenly than a thin aluminum pot does. This prevents hot spots on the surface of the pot which can cause sticking and burning.
2. A pea or green bean does not cook in the same amount of time as a piece of potato or carrot. So don't add them all at the same time.
3. Season your soup at the beginning of the cooking process, in the middle and at the end. Always taste before and after seasoning.
4. The fewer ingredients you use the higher quality they must be. Always try and use the best quality ingredients you can but especially when making simple two or three ingredient soups.
5. Do not over cook your soup. It is a common misconception that soup should be simmered all day. One to two hours maximum cooking time is enough. Any longer and you are cooking flavour out of your soup.
6. When making a pureed soup roast your vegetables first. This will give the soup a deeper, sweeter flavour.
Follow these simple tips and you will absolutely improve the quality of your soup.
If you want more detailed explanations check my blog post on www.howtonotburnshit.com
You know that point in winter where you’re tired of the same frozen weather .. and the same soup recipes you’ve been making? Well we’ve got the answer! In two words: Jar Goods. In six words: Jar Goods Indian Curry Tomato Soup. The perfect mix of spices and flavors you didn’t know you needed till now 💥🍅😍 Full recipe linked on our profile. EnJOY! #jargoods#versatile#justaddsauce