Wednesday, November 17, 2010

Soup

I have made soup a few times since we've been married, but mostly they've turned out watery and bland. Last night I finally made a soup worth eating - nothing worthy of a five star restaurant or anything, but it was savory, creamy, and warming on a cold fall evening.

Here are four essential elements to a successful soup:
  1. A savory meat broth. I was able to simmer two bone-in chicken breasts for an hour or more for this one.
  2. Sautéed vegetables. Yes, the sink was piled with pans when I was done, but the flavor was worth every one.
  3. Fresh herbs. I don't usually have any on hand, so my soups end up tasting like salt. This time I used fresh basil.
  4. A roux base. The fried butter and flour is the most flavorful way to thicken soup and mixing the milk into it keeps it from separating. 
Served with whole wheat artisan bread, that was a soup fit for a king! And my tummy is happy knowing that there's still half a pot left in the fridge.

1 comment:

  1. Try substituting evaporated milk for the regular milk. Makes it even creamier. :)

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