Post by Manx Cat on Nov 18, 2006 21:52:24 GMT -1
This is on my thread... Can someone tell me how to..... in the cooking section on starters.
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Tried this this afternoon. It was very very good.
Some tips for those of you who havent tried it yet. Make yourself some very rich fantastic preferably beef stock.
I made some lamb bone stock, but had to add (dare I admit to this... an yep, an I can hardly type the word, an O x O cube..... AUGGUUuuuuh).
But the flavour was much improved and it was a splendid soup.
So... needed a good quality stock.
Make sure the onions really get a good 'carmalising ' on the bottom of the pan. It wont burn because the oil and butter stop the onions sticking . But the caramaisation process really is important.
It was very easy to make. Especially as Mary doesnt cry when she peels and slcies onions.
I also used some good mature cheese with this.
An excellent soup. and one that is surprisingly filling considering its not a pureed soup.
Thanks Sue for this one.
Mary xx
Feedback
Tried this this afternoon. It was very very good.
Some tips for those of you who havent tried it yet. Make yourself some very rich fantastic preferably beef stock.
I made some lamb bone stock, but had to add (dare I admit to this... an yep, an I can hardly type the word, an O x O cube..... AUGGUUuuuuh).
But the flavour was much improved and it was a splendid soup.
So... needed a good quality stock.
Make sure the onions really get a good 'carmalising ' on the bottom of the pan. It wont burn because the oil and butter stop the onions sticking . But the caramaisation process really is important.
It was very easy to make. Especially as Mary doesnt cry when she peels and slcies onions.
I also used some good mature cheese with this.
An excellent soup. and one that is surprisingly filling considering its not a pureed soup.
Thanks Sue for this one.
Mary xx
