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the SHOCKING SECRET to great veggie soup (!!!)

Dec 27, 2021
This Truly Shocking Secret To A Great Vegetable Soup Is Sponsored By Squarespace The Surprisingly Simple Solution To All Your Website Needs Get 10% Off Your Site Using My Referral Link In The Description It's Ok If You Want To Make A Great vegetable

soup

but the first step is to chop some type of onion using a shallot and then you have to slowly caramelize it for half an hour with star anise. in a pot with a little water and boil that is the

secret

then you peel a carrot you cut it into pieces and boil those two but then what you are going to do is spend 35 hours of your increasingly short life making homemade chicken broth or just buy the most expensive carton they have at the most bougie grocery store in town and then drop it in the water and bring it to a boil not every meal has to have an animal in it and when you cook vegetables in plai in old water it's amazing how much you can taste them onions especially make a delicious broth with no ingredients other than hot water and time carrots will add extra sweetness and i'm starting with the longest cooking ingredients first onions and tough stuff like carrots ok super

secret

special next step is concassearing a tomato.
the shocking secret to great veggie soup
You take a tomato and boil it for about 10 seconds to release the skin from the meat underneath, then fish it out and plunge it into ice cold water. This stops the cooking and causes the skin to shrink and split making it easy to peel because no self-respecting person would eat vegetable

soup

with tomato skin on it, then you open the tomato and cut out the bitter seeds and that nasty sour gel that surrounds them. If you want to let it all go to waste, then you just take some of the solid outer meat that's left and cut it into perfect squares and then grab any halfway decent tomato chop. cut it into random pieces and put it in some water and boil it oh jeez take the wheel on this one im not saying you never want to take the skin off a tomato but in soup care is one tomato that just it won't have as much skin on there and no one will notice and if they do they won't care plus the skins are rich in lycopene a

great

antioxidant and full of pectin which will thicken the soup as it cools and the whole seed and gel thing.
the shocking secret to great veggie soup

More Interesting Facts About,

the shocking secret to great veggie soup...

I use tomatoes because they are sour. I want acidity in my food. into some random chunks and boil already. I usually do this after I have all the hard ingredients in the water and that seems to give the tomatoes the perfect amount of cooking time to fall apart while retaining some freshness now the next secret is to have some white wine, this will add fruity sweetness and tartness to the broth while drawing out alcohol soluble flavors from the vegetables and yes, actually yes, that's totally something I would do, it tastes

great

and really makes up for the lack of animal broth if that's something you you want to avoid if you don't i want to use alcohol i would recommend a much smaller amount of white balsamic vinegar just a drizzle at the end to taste after the tough

veggie

s have cooked for about 20 minutes i usually put some sort of cabbage this is tuscan kale could you use any Brassica but what's great for soup is a type with crinkled leaves, these deliver a lot more broth per square inch to your mouth giving them to a really satisfying juicy texture in the soup. those turn into little ribbons and the other ingredients could cook forever but I think brassicas get a little nasty when you overcook them so we're on a timeline now I cook those for about 10 minutes this seems like a bit to me little thick, more like a stew than a soup, but you can always add water you can't take away, so I tend to lean on the side of my soup that's too thick until I'm ready to make any final adjustments, then I go and I cut some garlic.
the shocking secret to great veggie soup
I'll turn off the heat and add it last to preserve its pungency. That's kind of a classic minestrone technique. Fresh garlic right at the end. I also like to pour in some frozen peas at the end. Frozen peas are delicious, sweet, and convenient. They add a bright green color to make up for the fact that the cabbage has already turned a bit brown. The fact that they hold will help cool this soup. to eat the temperature faster storing water is an incredible amount of energy it takes a long time to cool which is important not only so you don't burn your mouth but also because the dissolved pectins in the broth won't start to thicken the things until this cools down a bit I can al so add a little bit of cold water to cool things down like I said it seemed like it needed a little more water for me and now that it's eating temperature I can season until I like how it tastes, I think that's a lot of food. needs a lot of salt but just taste it until you like it its time to serve it in a bowl and i could add some fresh basil or any other herb right at the end another thing i do right before eating is drizzle in a little oil olive oil nice and fruity raw olive oil and i don't really stir it i like the big shiny bubbles on top not only does it taste amazing but it helps your body absorb the fat soluble vitamins in the vegetables which is so good and Comically easy and cheap for twenty thousand years since the advent of waterproof pottery.
the shocking secret to great veggie soup
I'm willing to bet that the most popular recipe for food has been to take whatever you have, boil it in some water for a while, and then eat it. classic because it works and when you cook for yourself too No bonus points for a degree of difficulty and you know what, maybe it's just a placebo effect but this is so good for me that I feel better immediately after eating it, just as you will better after launching that website. you know you probably should have, whether it's just a simple personal portfolio site or a bio with a few links like my site here or a full online store Squarespace has literally everything you need really everything these are all things where i can enter any page on my site with a simple click, you can register a domain, choose a template that's right for you and then just drop in your text and images, there's even a built-in image editor, you can adjust each element to your liking or tweak anything at all just buy the site out of the box it's actually free to start building a site on squarespace.com but when you're ready to go live or buy a domain just tell them I submitted and you'll get 10% off . a grown person with important things to do There is no honor in building a website the hard way, just like there is no honor in making your own dinner the hard way, just cut it up, put it in some water and boil it .

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