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There’s no easier way to get rid of a bunch wilting winter vegetables than by dumping them into a pot of simmering broth. And that is exactly what I did with my half head of cabbage, two lonely sweet potatoes, and handful of button mushrooms. The only thing I bought for the soup was spinach.
Inspired [...]
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Well, the first time I attempted Potato Leek soup, I ended up with a gelatinous pot of grey slurry that tasted like watered down mashed potatoes. Yum! In hindsight, my biggest mistake was not peeling the potatoes (hence the lovely grey hue). My second mistake was not including any flavor boosters, like herbs, wine and garlic. [...]
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I always thought “stock” and “broth” were interchangeable, kind of like sweet potatoes and yams. But technically they are different! The main difference is all in the meat…
Broth is made by simmering water with vegetables, herbs or meat and/or bones for several hours. It is commonly used as the base for soups because it is seasoned. Technically, you [...]
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