Soups in winter is one thing, but in summer?
It's even better. There are so many more fresh vegetables and varieties that summer soups are as inviting as winter ones.
Some like a pureé of the veges. That's something I don't particularly care for. It's visually more appealing to use colorful, diced vegetables. Sauté veges with onion, light garlic and ginger flavors. Add vegetable stock or even just plain water. Simmer for an hour. Add salt and any other type of flavor accents. Voila! The soup is ready. I love my soups with toasted garlic bread.
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