Cooking for Beginners & Not-So-Beginners, Monday 3, Week 5

[screwyoumarvel]

"Let's talk about soup," Steve said. "And no, I don't mean the stuff that comes from a can. While there are times it's acceptable, that stuff is generally full of salt and not so full of nutrients. Making soup from scratch is easy, and it's endlessly flexible. Plus, if you're low on funds, soup is great; you can stretch it out to last for several meals by adding more broth or water and cheap ingredients like rice or vegetables. There are probably more ways to make soup than there are people, but we'll stick to some basic ones today.

"First off, I'd like to encourage you to try making your own stock sometime, but some of the prepared ones available in boxes and cans are perfectly good, especially if you get the low-sodium kind, and for today, I've provided the stock. I've also provided a variety of recipes and the ingredients you'll need to make them, but I do encourage you to experiment a little.

"So, what sort of recipes do we have today? Well, we have matzo ball soup like I grew up eating in New York City, egg drop soup you didn't have to call takeout for, and French onion soup you didn't go to a restaurant for. You can also make your own chicken noodle soup, potato leek soup, tomato soup, vegetable soup, or a southwestern chicken tortilla soup or avgolemono, which is a Greek chicken and rice soup with egg and lemon. Or you can go off-recipe and invent your own soup using the provided handwavey, no cheetos ingredients. Soup is a medium that allows for a lot of creativity. So...get to it! And as always, ask me if you have any problems."

Comments

Re: Cooking Time

[regretiz4suckas.livejournal.com]

Kenzi was starting to remember a really simple soup her grandmother used to make. Sour Cream Soup (http://www.latvianstuff.com/SkabaPutra.html), which went really well with bread and butter. She left out the soured milk (it wasn't a big deal anyway) but started pouring in the rest to mix together.