⚫ When preparing a cream soup or soup, I usually remove liquid
from the cooking to prepare, afterwards, other dishes like the pasta soups (of durum
wheat semolina).
In this way, the soups are more nutritious and, in addition,
are easy and quick dishes to prepare for dinner, above all, for winter days.
So that the soup doesn´t have a very concentrated
flavor, dilute the vegetable stock in water and rectify the flavor with a
little salt. On this occasion, the vegetable stock I have used is the one of the Purple broth.
No comments:
Post a Comment