Food Porn III: A Boy and His Toy

[elfs]

Chicken noodle soup! Sorta.

On my fourth and last day without Omaha, I decided to make something simple: chicken noodle soup. It's actually a very simple recipe, and I kinda wimped out and used store-bought chicken stock. But the base of onions, celery, and parsnips worked very well. Now that I've rediscovered the parsnip, I may never do a soup or casserole with carrots again. It's more savory and sweeter, it sautes much easier, and it's cheaper!

I tend to overburden my soups and this was no exception; it was more like a stew. I ladeled it into bowl, topped it with fresh bread straight out of my oven, and then covered it with slivered Gruyere cheese (oy, the food miles!) and went at it with my kitchen torch to melt and hold it all together.

Mmmm....

Comments

Good stock

[pandakahn.livejournal.com]

OK, so I am a pretentious git about food...

... But who DOESN'T roast their vegetables when making stock?

I can understand the need for a white stock, but I even brown my chicken bones these days (Brian you SUCK for that!!! stop doing new things!)

If you don't brown the mirepoix how do you get carmelization?

I sooooo need to switch to decaf right about now... and go punch down the bread.

MPK