Secret Cooking Tips Files: Soup

It’s that time of year again — when a not-so-young girl’s fancy turns to making soups and stews. I briefly flirted with millet last year — good for you, high in protein, etc. — so I have some left over I need to use up.

Go here to find my millet soup recipe.

Here’s the secret tip you were promised, however:

–When making soup, if the end product is shva (Yiddish for “meh”), try putting the whole thing into the blender (or food processor, if you have a much bigger kitchen than me). I find that a boring vegetable soup will have added body and a sudden interesting creaminess, post puréeing, that just can’t be beat.

I like to chop and add whatever is in the fridge. Remember to use the leaves too if you are including celery, for a more vivid flavor. But soup is so fool proof. Don’t be afraid to go for it. If you have a leftover bottle of wine or beer you aren’t planning to drink, you have to make soup — or stew! It’s illegal not to in some states.

Don’t forget to vote, by the way. Apparently, if Florida is any measure, every single vote does actually count.

About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Dairy-free, Lactose-free, Soup and tagged , , . Bookmark the permalink.

2 Responses to Secret Cooking Tips Files: Soup

  1. Nada says:

    Your millet soup looks quite delicious, but I’ll have to trust you on the blender operation. Don’t own one. Keith has a good processor but God knows how you operate that.

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