Wednesday, June 22, 2011

Why Soup?!!!

Serve a soup.

Serve a good soup with your vegetables.  Made from homemade stocks and broths (like roast chicken stock, homemade beef stock, fresh chicken broth or even a broth made of chicken feet) Broths and stocks, made from the bones and meats of pasture-raised animals, is potently rich in trace minerals, glucosamine chondroitin, collagen and other nutrients.  Learn more about the benefits of broth.  All vegetables are suited to soups.  Begin your soup by melting a few tablespoons of fat in the bottom of a heavy-bottomed stock pot, stir in onion and fry until fragrant, then stir in vegetables (except greens) and fry them for a few minutes before adding stock.  Simmer the soup for at least a half hour until the vegetables are tender, then remove the pot from the heat, stir in greens and herbs, cover and allow the greens and herbs to cook in the residual heat of the soup for at least five minutes before serving.
Simple Ratio for a Good Soup: 1 to 2 tablespoons butter, ghee (see sources); 1 chopped onion; 1 to 2 pounds chopped vegetables; meat (as needed); 1 to 1 1/2 quarts stock or broth; fresh herbs and seasonings

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