Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Misty, Have you ever made the Zuke soup with chicken stock instead of water? I thought it mught have more flavor and I have a lot of stock--what do you think? Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Oh--yum, that sounds excellent with the shrooms. You could even use the hand blender to coarsely puree them in and make it richer. Those KTB crackers are unbelievable. How nice to get get two different moods with the same soup. I have been toying with adding in curry powder to the soup. It's a versatile soup and we could probably come up with a lot of different variations. The pine nuts sound good. Thanks for the idea. Terry Re: Misty/Zuke Soup Yeah - you could do that. It doesn't need it - but it would give it a richer taste, more depth. It certainly wouldn't hurt it. I made it the other day and added half a box of white mushrooms to it - it was really nice - I ate it with those KBP parmesan crackers and some toasted pine nuts. And the next day I had it cold for lunch - it tasted similar to a vichyssoise - though less rich - I grated some parmesan in and it was delicious. Mara Misty, Have you ever made the Zuke soup with chicken stock instead of water? I thought it mught have more flavor and I have a lot of stock--what do you think? Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2009 Report Share Posted August 4, 2009 Oh--yum, that sounds excellent with the shrooms. You could even use the hand blender to coarsely puree them in and make it richer. Those KTB crackers are unbelievable. How nice to get get two different moods with the same soup. I have been toying with adding in curry powder to the soup. It's a versatile soup and we could probably come up with a lot of different variations. The pine nuts sound good. Thanks for the idea. Terry Re: Misty/Zuke Soup Yeah - you could do that. It doesn't need it - but it would give it a richer taste, more depth. It certainly wouldn't hurt it. I made it the other day and added half a box of white mushrooms to it - it was really nice - I ate it with those KBP parmesan crackers and some toasted pine nuts. And the next day I had it cold for lunch - it tasted similar to a vichyssoise - though less rich - I grated some parmesan in and it was delicious. Mara Misty, Have you ever made the Zuke soup with chicken stock instead of water? I thought it mught have more flavor and I have a lot of stock--what do you think? Terry Quote Link to comment Share on other sites More sharing options...
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