Very little is comforting on a cold winter day than a cup or bowl of hot soup with crusty bread to go with them. Similarly, cold soup in summer is a refreshing start to a meal.
There are many different kinds of soup, thick or thin, hot and cold, meat, fish or vegetable. Today most of the species can be purchased in stores, is canned, dried or fresh in a package in a box. The first two are relatively cheap, ranging in quality and taste and are often filled withAdditives, and the last is usually better, but more expensive.
But really nothing beats homemade soup, and must be done very fast and inexpensive to do and if you do much at all, you go do it for more than a meal.
The basic structure of the easiest soups is the same. Sweat the vegetables or meat in butter, add broth or water, cook and season, then spent all or part of it and end with a little 'cream, if desired. At this point, can be heated to serve immediately orto the end and it is refrigerated or frobuy.cheap.creative.zen.media.player-20" title="creative zen media player">zen for another day cooled.
meat or vegetables - While it is entirely possible to make a great tasting and nutritious soup with cubes of water or broth (extra salt taste just before the first) the best results are obtained using fresh produce, as a rule. It is not so difficult.
chicken soup is the most versatile and can always have a roast chicken and then frobuy.cheap.creative.zen.media.player-20" title="creative zen media player">zen until use. Other types of actionsbe done in the same way.
They represent only the remains of the oven, cover with the remaining vegetables in a pot with water and cook for about three hours. Skim the surface after the pot comes to a boil to remove the foam. When it is over the excess liquid into a suitable container and refrigerate or freeze is and is within a day or two.
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