A new approach to soup making
How many times have you had soup that tastes like it was cooked to death? You know, the pale mushy vegetables? Last night I experimented with a different approach to soup that avoids all that.
The day before I had made the chicken stock much as I always have by cooking a whole chicken in a pot of water with a sliced onion and some pepper corns. By last night I could easily skim the fat off the broth and take the chicken off the bones.
Quite apart from the broth, I sauteed in lemon olive oil a mix of vegetables -- garlic, ginger, eggplant, zucchini, yellow squash, and sweet red pepper. After 10 minutes or so, I added spinach, dill, cilantro, “silk road seasoning”, and a small amount of salt.
As I heated the chicken stock and deboned chicken, I added some whole wheat linguine to the pot.
Only when it was put into serving bowls was the vegetable mixture married with the chicken-stock-linguine.
The result was a tasty mix of flavorful vegetables that were cooked to perfection.
The beauty of this approach to soup is the fact that the rest of the chicken-stock-linguine mixture can be combined with entirely different vegetables and seasonings. It does require a little more attention in the preparation, but it’s well worth the extra 15 minutes of stir-frying.