👀 Really!! All that work, mixture of colorful ingredients, seasonings and the essence that’s in drinking the broth! I would not have blended at the end!!!
Great video! The wonderful thing about vegetable soup is that you can really add anything, and it’s a great way to use up what you already have at hand. A few notes, if I might … 1. Safe knife skills are important. When cutting, the holding hand’s fingers should always be folded under to lead with the knuckles. We viewers aren’t watching to see your manicure but rather your culinary technique and content. 2. Because leeks are often grown in sandy soil, they have to be rinsed before adding, whether they’re taken apart as stalks under a running tap or sliced and dunked in a bowl of water. A mandolin is great for slicing uniformly pretty leek rings. Broccoli, too, must be rinsed once cut. The entire stalk is nutritionally valuable, and only needs base trimming. 3. IMO the best use of garlic is when it’s tool-pressed rather than sliced. Pressing does an amazing job of discarding any fibrous material, minces what matters, and releases important juices one never knew were there. When lightly sautéd, garlic can take on an almost roasted nutty flavor. The only caution is that garlic will burn quickly if sautéed too long before adding other vegetables or fluid. 4. Dried herbs really need at least an hour to rehydrate properly. Fresh herbs are best added shortly before serving in order to maintain their flavor profile, appearance, and brightness. Too, they make fabulous garnish upon serving. For a quick vegetable soup dish, always go with fresh herbs. 5. The best soups, including this recipe, can be made well ahead of time. Like days, under proper refrigeration. Time allows the authentic core flavors to integrate and impart their unique contributions. Taste test the base before adding any herbs or spices. Special blended seasonings, such as Old Bay, Lee & Perrins, Adobo, and ethnic mixes can give the dish a distinct and satisfying direction. Many, if not most, of them contain salts of their own (like anchovies). If you’re using them, let them incorporate, then taste test before adding any additional salt. Rule of thumb: taste test every step of the way. 6. Personally, I’d leave the cheese out - it’s not a ‘cream of’ broccoli or vegetable recipe. There’s no milk let alone cream or butter. I’d demote the recipe’s cheese to garnish, at most. To use ‘processed’ cheese, no less, cheapens all else in the recipe. 7. Most importantly, I think the recipe’s final step to puree is on point for entertaining and more. Experienced home chefs understand fine soups sacrifice structure (and aesthetics) in the name of flavor the longer their ingredients are cooked. Puréing homogenizes, in that every flavor contributes to an averaged mix. Too, pureed soups look a heck of a lot better when staring down into a freezer and contemplating what to take out and thaw.
This soup is amazing! Thank you so much for sharing it. I made it exactly as written and my husband raved about it...went back for three bowls! Love this!! ❤
Looks absolutely delicious and nutritious. I'm going to give this a try over the weekend. I like chunky soup so I'll give the blending a miss. Adding cheese will be omitted. Thanks for the recipe. ❤x
I love it!!! Just finished making it, and it's wonderful. Accidentally, put in 1 onion and 5 pieces of garlic. Regardless, it is so tasty. Also, added a bit of vegetable bouillon cube (half of it), some butter and italian parmesan cheese. Just wow. Now I have to get my toodler to taste it and get hooked :).
I know a lot of people have feedback on their own style here but I like the style that she uses her self - because she's showing you techniques that are alternate techniques to using cream or butter or cheese. For example the shredded potato will thicken the broth.
I like to add parm in a little red pepper to mine. You could probably even add a little cream if you want or cashew cream or coconut milk. Although I think that's the point of adding a little farmer's cheese. To make it smooth and creamy.
Processed cheese? Does it have a name? And why processed? Processed means with additives to hold cheese particles together! And, why would you pan fry the croutons? You can throw them in the oven for 10 to 15 minutes! I'd also substitute the vegetable broth for bone broth for added protein and collagen!
@@gailmorgan2556 and I can argue that veganism is an eating disorder at best and naivety at its worst! vegetarian lifestyle, is not as healthy as we pretend it to be... I remember being at the health food store and this older lady was looking for bone broth... I've heard her talking to the clerk telling him she'd been a vegetarian for over 30 years, and now she was at the health food store, following the advice for her naturopath or holistic healer, looking for powdered bone broth... I went to ask her what was going on. She didn't want to talk about it! After she left I talked to the clerk and he said she's not the first he's seen it over and over again!
This is so Perfect and Delicious! 🥰 Everything you make looks so healthy and delicious💐 Your videos are absolutely mesmerizing. Greetings from Arizona friend 🌵🌸💞🥰👍🏻
Every recipe I watch you make 😊 you leave me breathless 😊. Keep up your the great recipes 😊 and thank you 🙏. I have obviously subscribed to your channel some time ago 👏👏. Greetings from Melbourne Australia 🇦🇺👏
Saw this a few days ago - bought ingredients and then hunted for the recipe again!! Going to try this tonight!! (Only me & my cat here so I am wondering have how long this'd keep in the fridge - ??? Of course that all depends on whether I actually like the soup or not !!) Sending greetings to everyone here from Bedford UK x
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