Chic Bee has added a photo to the pool:
Olive oil and chicken fat globules floating on a vegetable soup base. Based on my Mother's Recipe as I remember it.
The soup can be vegetarian or made with chicken, meatballs, and/or beef cuts.
💥 Simmer diced onions very slowly in olive oil in a large deep frying pan. Slow simmering is best to bring out all the flavor in the onions. Add garlic cloves whole or diced.
💥When the onions are clear and tinged with brown,
add diced green, red, and yellow bell pepper.
💥Add lots of water to the pot and raise the heat so the water gets hot.
💥Add your favorite vegetables to taste. For example, celery, cabbage, whole carrots, sweet potatoes, and cauliflower,
💥My mother later strained the carrots and sweet potatoes through a metal sieve by hand, with a wooden spoon. She added some soup broth to the sieve to help the veggies melt into the soup. These add colors and sweetness to the paprikash soup.
💥Add lots of chopped fresh herbs from the garden. I love parsley, basil, thyme, oregano, and rosemary. Don't chop the rosemary. you may prefer to remove the rosemary stalks later.
💥Add ground spices to taste, such as paprika: (Be careful, paprika is hot), cumin, turmeric, Middle Eastern and/or Indian curries, garlic powder, I like Mrs. Dash's salt-free herb mixes. Some are caliente which is Spanish for hot, so make sure you experiment by adding hot spices slowly and tasting.
Don't worry, you can always cool spiciness down by adding more water... Lol.
💥I like to add eggs in the shells to the bottom of the soup. Letting them cook slowly for a long time makes them brown inside the shell and gives them a smokey flavor.
You may have to gently push the eggs back down to the bottom a few times until they will remain there.
_________________________________
The white glints are from a kitchen skylight.
HMM
IMG_7104.HEIC Version 2
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/80454089@N00/47996112278/in/pool-74921284@N00
No comments:
Post a Comment