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I made a big batch of onion soup for my lady, we ate like kings for a week. If you go back to the other onion soup recipe, Id take out the flour (replace it with some old bread if you really want), BIG KUDOS on the red wine vinegar, most important piece of the dish. My other go-to soup (besides my award winning chili but that's another thread) is my simplified take on korean hangover soup. I take some shoulder or chuck meat, simmer it in some water (or stock would be even better) until it is tender. Then I remove it and let it cool, while I enhance that cooking liquid with bean sprouts and scallions leafy things -- you could also add potatoes, kale, noodles, whatever. Then I add a ton of gochu..go..jang.. the korean pepper paste, and tons of the korean pepper flakes, too. Then I slice the simmered meat and add it back in. Delicious, great for a cold (or cold weather), very easy to make carb free if that is your thing.
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Feb 19, 2015 01:01
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| # ? Apr 26, 2024 02:32 |
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