I seeI now have a revised mental picture of your soup. Its extremely appitising none the less. I had to make do with a Big Mac on the train.
(
nicey,
Tue 15 Jan 2002, 17:47,
archived)
Such a shamethe soup required a bit of a wait, but was definitaly worth it. You simply can't beat a decent home-made soup. I am firmly of the opinion that an elaborately cured ham is the best source of stock for soup- a joint with plenty of fat and bone being preferable to one composed solely of meat.
( crab_bloke),
Tue 15 Jan 2002, 17:53,
archived)
You've got to have a boneFor a really successful stock, its amaturish without one. Did you pop a Bayleaf in? If i'm making chicken/turkey stock I always bung in some fresh Tyme from the garden that rules, and maybe some celery leaves.
( nicey,
Tue 15 Jan 2002, 18:01,
archived)
FantasticI hardly ever use fresh herbs, which is a terrible shame. I do have access to rosemary, which is great when roasting lamb, but not so useful in the soup department. Amazing how powerful the smell from a few sprigs of freshly snipped rosemary in the oven can be.
( crab_bloke),
Tue 15 Jan 2002, 18:08,
archived)