With the coldest months here in the Northwest upon us there is nothing more satisfying as a bowl o' soup! But lingering in all soups is my allium nemeses, grrrrr!
All soup stocks start with the "golden trio" of mirepoix: Celery, Carrots and Onion. Even meat stocks use this veggie combo. My chef friend Frenchie helped me out by suggesting to use turnips instead of the onions. I've never eaten a turnip in my life! I learned it is a bit like a spicy potato and I like it! I took his advice and got the ingredients for making my own stock to be able to create belly-ache free soups for myself.
Did I mention I've never done this before? I followed a basic recipe from the cookbook The Homemade Pantry (I love this cookbook).
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| Choppin'! |
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| I added some ginger and tomatoes for extra flavor. |
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| Simmering the allium free mirepoix, H2O, peppercorns, herbs & spices for hours. |
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| Lovely golden stock! You can even add the pre-cooked veggies to your soup. |
My father had the great idea to use more ginger in my cooking. It was a good idea too! It gave my soup stock a lil' kick. I've also kicked it up more with a jalapeno as well.
I've used this new stock making knowledge to make many hearty soups. My father even liked my lentil ham soup I concocted! He is the pickiest eater I know.
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