Souper Star
I am making vegetable soup. This has become an new routine for the weekends, as I am inundated with fresh-delivered veggies every Friday. This time of year, there is usually lots of carrots, celery, leeks and other root vegetables. Hence: soup. Yummy, fragrant, comfort-inducing soup.
Today, as always, I cut everything up, sauteed briefly in butter and added the water to make the broth. Because, in my mind, that's the first step: making the vegetable broth. Then you make vegetable soup with the broth. Which means: twice the carrots, celery and leeks to make soup. It means adding whatever else is on hand: collards, bok choy, zucchini, whatever. But today, it suddenly dawned on me that maybe instead of straining off all the broth, I could just use all the vegetables that are already in the soup and just add whatever to that. It would be easier, wouldn't it?
Of course, I suspect that the double effort leads to a more flavourful soup. Still, it amazes me that it didn't even occur to me to save myself the extra step until today!
Today, as always, I cut everything up, sauteed briefly in butter and added the water to make the broth. Because, in my mind, that's the first step: making the vegetable broth. Then you make vegetable soup with the broth. Which means: twice the carrots, celery and leeks to make soup. It means adding whatever else is on hand: collards, bok choy, zucchini, whatever. But today, it suddenly dawned on me that maybe instead of straining off all the broth, I could just use all the vegetables that are already in the soup and just add whatever to that. It would be easier, wouldn't it?
Of course, I suspect that the double effort leads to a more flavourful soup. Still, it amazes me that it didn't even occur to me to save myself the extra step until today!
posted by allison | 4:07 PM
3 Comments:
Both methods seem pretty valid to me. When I make vegetable stock it tends to be with the uneatable parts of the veggies - onion skin, carrot tops, etc. - so I would certainly have two steps, most likely making broth from the previous week's vegetable scraps.
Funny, I really want soup now.
Well, of course. Soup is teh awesome!
And the short-cut soup was very tasty.
I make soup every week. I sometimes do broth - but mostly I use some nice veggie "chicken" soup broth powder I have and just go right to the good stuff.
These days I love split pea with potato, carrot, etc.
And I love veggie soup with a yam diced up and thrown in to make yummy yummy sweetness in the soup.
Then there was the time I went to strain the broth and only as I watch the broth go down the drain did I think "now, what was the process again with the strainer and the broth?"
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