thanks a LOT, guys. here i was blissfully looking at having a complete and total DAY OFF today, a phenomenon so rare that it rivals that big comet we're all supposed to watch for. then i read about this soup. sounds so wonderful! so now i'm off to the kitchen. but what the hell... after i make it, i can laze around doing nothing AND slurping up this amazing soup.
Just made this tonight and it's amazing. So much flavor considering the the limited amount/types of spices. Caramelize the tomato paste was such a clutch part of this one.
Last week’s soup took me an AGE and a half to make (but it’s delish and got better every day). THIS week I’ve got a new knife (thanks to a rec you made last year in Broiler Room). i’m assuming I won’t have to spend an hour chopping now. I’m so excited to make this! And because I have little confidence, I apologetically ask, can I use new (red) potatoes? Cause I have a huge bag of them and would love to use them up (ie, not spend more money) Thank you!! I really like you.
yeah i also struggle with store bought broths. sometimes they're occasionally full of fennel or something else that takes the dish in a weird direction that I never intended. if you are cooking for omnivores, the Better Than Bouillon No Chicken concentrate is excellent. Yeah, it's more processed that I like but you can really measure out how strong you want the broth and it lasts for a long time in the fridge. It's a solid buy.
I do use the vegetable base for recipes that call for broth as in ingredient, but never for a soup base, and I've never tried the No Chicken or No Beef kinds. I find the canned or boxed stocks and broths are trying too hard to be something special. I'll give the Better Than concentrate a try next time. Thanks!
Hahaha, nope, I just came in with too many suggestions. Heidi has a recipe for powder broth that’s great. But nothing beats veggie scrap broth like I outlined in book 1.
thanks a LOT, guys. here i was blissfully looking at having a complete and total DAY OFF today, a phenomenon so rare that it rivals that big comet we're all supposed to watch for. then i read about this soup. sounds so wonderful! so now i'm off to the kitchen. but what the hell... after i make it, i can laze around doing nothing AND slurping up this amazing soup.
Man, this is sooo good!!! ❤️
mF,
Just made this tonight and it's amazing. So much flavor considering the the limited amount/types of spices. Caramelize the tomato paste was such a clutch part of this one.
This looks like just what we need today. Thanks!
Your recipes always hit the mark but this was fucking delicious! Thank you!
I love to chop and prep. This stew was perfect and tasted delicious on a “cold” and rainy night in Phoenix.
Last week’s soup took me an AGE and a half to make (but it’s delish and got better every day). THIS week I’ve got a new knife (thanks to a rec you made last year in Broiler Room). i’m assuming I won’t have to spend an hour chopping now. I’m so excited to make this! And because I have little confidence, I apologetically ask, can I use new (red) potatoes? Cause I have a huge bag of them and would love to use them up (ie, not spend more money) Thank you!! I really like you.
Absolutely, just cut them into bite sized pieces. The more you cook the more confident you’ll get ❤️
Ok figured out when to add the both. I love it perfect tast and texture combo!
so glad you liked it! sorry about the late reply. sleep took me.
No problem. We had leftovers today and they are even more delicious. Great recipe!
I’m making it and it looks fabulous but when do you add the 6 cups of veggie broth
Thank you for persuading me to watch The Big Brunch-one episode in, I love it dearly!
Look delicious! Please add me to your instagram "close friends" list!!! :)
@ewer_the_brewer
That looks so good! Do you have a recipe for a smooth-tasting vegetable broth? I've tried several but something always seems off.
Have you tried Better Than Bouillion?
yeah i also struggle with store bought broths. sometimes they're occasionally full of fennel or something else that takes the dish in a weird direction that I never intended. if you are cooking for omnivores, the Better Than Bouillon No Chicken concentrate is excellent. Yeah, it's more processed that I like but you can really measure out how strong you want the broth and it lasts for a long time in the fridge. It's a solid buy.
I do use the vegetable base for recipes that call for broth as in ingredient, but never for a soup base, and I've never tried the No Chicken or No Beef kinds. I find the canned or boxed stocks and broths are trying too hard to be something special. I'll give the Better Than concentrate a try next time. Thanks!
I know where to find a recipe to make your own...
Tell me more....
Heidi Swanson has a great one at 101 Cookbooks!
I was just going to suggest the recipe in the 1st book, but maybe I misinterpreted something.
Hahaha, nope, I just came in with too many suggestions. Heidi has a recipe for powder broth that’s great. But nothing beats veggie scrap broth like I outlined in book 1.
This looks exactly like my kind of soup! Anything I could swap for the nooch or could it be left out without affecting flavor too much?
Not a cooking show, but A League of Their Own was prob my fav show last year.
Just leave it out!
Thank you! Making this week, can’t wait!