Monday, November 8, 2010

Thickening soups

A little trick I learned recently (and making even more use out of "waste") is to save the mushy stuff leftover from making stock and add it to soups and stews. I just separate the bones (though, if they are soft enough, I blend them up too) and put it all in the processor until it makes a nice paste. It will look pretty gross, don't worry. Add a few big spoonfuls to your soup as it simmers, and it will add flavor, depth, richness, and extra nutrients!

Enjoy the soup weather!
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