Thursday, December 23, 2010

Reusing Broth

Short pre-Christmas post here. I made some soup starting with a nice mirepoix meets duxelle and laced with tomato bouillon for even more umami.

The meat of the soup so to speak was green beans, spinach and tomatoes.

As I began consuming i was conscious of all the sodium in that broth. So I thought to myself, why not strain out the chunks and eat them as a vegetable. Well then I will have some delicious broth to start another soup!

I foresee a new fad outgrowing from this new paradigm; Amish friendship soup.

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