Soup

Freeze your leftover wine

Image by Jenny DowningLeftover wine? What's that? Suppose, for a moment, that someone happened to have a bit of leftover wine in the bottom of a bottle that they were not prepared to drink immediately. It is certainly possible, at least in theory. If you were that person, what would you do?

Creamy Vegetable Soups

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A tip from Mark Bittman: To make a creamy vegetable soup: use three parts liquid (broth, stock, water), two parts vegetables (cooked and pureed), and one part dairy (cream, milk, yogurt, etc.) Root vegetables work well for this, but other vegetables can be used. I heartily recommend celeriac, as it adds a creaminess that is difficult to match. Cooking the vegetables in the stock (or other liquid) will help to ensure that you don't lose any flavor.

Uses for parmesan rinds

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Don't throw out your parmesan rinds. Instead, add them to all sorts of simmering foods to add a depth of flavor:

  • Soups
  • Sauces (particularly tomato sauces)
  • Rice dishes (particularly risotto)
  • Beans
  • Potatoes
  • Pasta

Remove the rind before serving.

This should work with other sorts of hard-rind cheeses as well.

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