I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take ...
From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after ...
I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This one sounded like it would be close. I followed it to the ...
What are the Pros and Cons to each one? Most of the time I am making vegetable soup. Thanks
I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative use for fish heads?
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good ...
I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume ...