Is is worth it to add that little something extra in your recipes?
Soupalooza’s most recent column in the Daily Herald focused on sprinkles on the cupcake. No, not real cupcake sprinkles! We are talking about the little extra something that can be found in some soup recipes.
You know, the ingredient you have to run to the store to buy and might be a tad on the expensive side.
One of the soups we focused on was an Apple, Onion, Cheddar Soup that called for calvados, an apple brandy from the Normandy region of France. A small bottle was $24 at the local liquor store. We tried the recipe with the calvados and we tried it without.
It’s been a dicey few weeks here at Soupalooza. Burned beef. Exploding eggplants. Sticky stovetops. Messes galore!
A few observations about cooking when tired:
- Soup needs liquid. Yes, that seems pretty obvious, but I couldn’t , for the life of me, understand why I was burning the beef in the Vegetable Beef Soup I was making until I realized I forgot to add the water!
- When blending hot soup, make sure to hang on to the top of the blender (with a dishcloth firmly in hand). Know what happens when you don’t? You might be scraping Roasted Eggplant and Tomato Soup from the ceiling.