I've been making variations on this soup over the last couple weeks, on evenings when we have company 'round to Area 51, and I got enough requests for the recipe to type it up; I figured I might as well c&p it here, for reference (and in case anyone else would like to try it). It's fairly inexpensive, could be made vegetarian/vegan easily (skip
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I have to ask because the brand of bouillion cubes I used to buy recommended 1 cube + 1 cup water, and the brand I currently buy recommends 1 cube + 2 cups water, so I know it varies from brand to brand.
Thanks!
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The directions on the Celifbr box say to dissolve "1/2 cube in 1 cup water" (= 1 cube to 2 c. water, and I'm not altogether sure why they didn't just phrase it that way, rather than invoking half-cubes, but whatever . . .). I find that concentration *way* too salty, and like using it at a more dilute level. However, I've been eating a relatively low-salt diet for years, so my tastes are probably way off of average.
I usually find it's good, when trying out a new brand of bouillon, to do a bit of tweaking and troubleshooting to get the right flavor/saltiness levels. Since you can always add more, I start with less than I think I'll need, and add more if the soup needs it as cooking progresses . . .
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