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Regarding #3: I've found that blending the boiled down onions, celery, [and carrots] into your stock after boiling it makes a much better base.
by rjett 17y ago
Regarding #3: I've found that blending the boiled down onions, celery, [and carrots] into your stock after boiling it makes a much better base.
- Batsu 17y agoRegarding your comment: Don't be afraid to try this. Those who don't cook often tend to see items like this as a little gross... but just consider how often you ask a chef how your meal is prepared.
- edj 17y agoIf you like a thicker broth, go for it. My preference is to consider that first round of veggies as flavor enhancers. When I cook thicker soups I blend, e.g. with butternut squash soup, I always blend the sauteed onions and garlic, as well as a portion of the squash.