No.365
I've always wanted to try avgolemono properly. My mother made it for me a few times when I was younger but every time she did it would make me sick. And since then I've been told that the way she made it isn't the correct way, but I've been too scared to retry it. Any good recipes?
On another note, sweet potato soup seems really nice right now as it's rainy and cold now, I might make some today !!
No.369
Sushis, I have good words to share. Baby goose soup is the greatest food to exist without exception. Uncomparably tasty.
Also some recipe.
It might not be well known in this modern society but if you butcher an animal and put almost all of it in a pot to stew for an hour or so then it will be significantly more delicious than the most choice ingredients that you might think to use.
This might be easier with small animals so maybe find a local chicken farmer and buy a whole chicken to give it a test.
Add some salt, a dash of pepper, and maybe some filler like rice or noddles and you have a real hearty soup.
No.370
>>363I haven't had meatballs in a while, i think i'll have to make some soon. Never had that zucchini dish though, sounds good!
>>365I haven't looked at my recipe or made it in a while but the key to it is to add the broth to the eggs mix pretty slowly to get it up to temperature, she may have heated it up too fast, the goal is a more emulsified situation.
No.371
>>369There is no other way to cook soup, tbh. Using just some part, like breasts only, makes your soup too bland.
I love my soup with bellpepper, laurel leaf and a dash of dill and I recommend it every sushiroll out there.
No.435
My mom used to crack an egg on my bowl of soup just as soon as she served it, so the very high temperature would cook the egg and I would have wonderful strands of deliciousness in my vegetable soup.
I also like oatmeal, the instant kind. It works well if you want your soup to be more filling but don't want to add noodles or rice.
