The leaves are already starting to turn gold a sure sign that summer is fading , it is getting lighter later in the early morning.. As the season changes so will our tastes , I`m already thinking about fish pies , soups , stews , tagines ...mmm.
There are 3 things to remember when making soup .
1. Cut your vegetables the same size , this allows them to cook uniformly .
2. Sweat your vegetables in a saucepan with a little ghee or oil .
Place a piece of baking paper snuggly over the vegetables in the saucepan , ( cartouche ).
The heat must be low or the vegetables will brown .
This softens ,sweetens and releases the flavours at their purest .
Then continue with the soup making adding your stock .
3. If you are pureeing your soup , do it immediately the vegetables are cooked , the sooner you puree everything the more flavoursome the soup will be .
There are 3 things to remember when making soup .
1. Cut your vegetables the same size , this allows them to cook uniformly .
2. Sweat your vegetables in a saucepan with a little ghee or oil .
Place a piece of baking paper snuggly over the vegetables in the saucepan , ( cartouche ).
The heat must be low or the vegetables will brown .
This softens ,sweetens and releases the flavours at their purest .
Then continue with the soup making adding your stock .
3. If you are pureeing your soup , do it immediately the vegetables are cooked , the sooner you puree everything the more flavoursome the soup will be .
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