All Questions
5 questions
6
votes
3
answers
5k
views
How to keep seasonings from separating in soup
I’m cooking soup that consists of chicken broth, water, heavy whipping cream, butter, and puréed vegetables.
When I add the seasonings (black pepper, sage, Tony Chachere’s Original Creole Seasoning, ...
- 63
3
votes
1
answer
8k
views
Substitutes for Italian sausage
I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I can to replace the flavor? How much of the ...
5
votes
1
answer
2k
views
What ingredient(s) available in the UK would make a passable alternative to epazote?
I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!).
Wikipedia mentions:
Raw, it has a resinous, ...
- 294
4
votes
3
answers
9k
views
Help me rescue my bland soup
Help I threw in carrot, potato, parsnip, turnip, leek and two ham stock cubes but I've ruined it by using to much water and I've already blended it. I would really hate to have to chuck it in the ...
- 41
1
vote
4
answers
13k
views
Help! Chicken and Wild rice soup needs some extra flavor [closed]
I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
- 13