The nice part about this is it is a REALLY easy base, if you're sick it takes very minimal effort to make! I use it as a base to start alot of brothy soups and make different variations by adding more ingredients. I included the dumpling recipe I use too, because who doesnt love dumplings?
Soup Base:
4 medium/large standard yellow onions
4 cloves garlic
1/2 t salt
4 TSP olive oil
3-5 cups water, depending on how thick you want the soup. I start with 3 and if it looks too thick I boil more water and add to the finished soup.
Vegetable bouillion - use package to measure based on the amount of water used.
1 rosemay branch, do not remove needles.
Directions:
1. Finely chop the onions, mince the garlic and then fry on low heat with the salt, COVERED, for 30 minutes or so. Don't try to speed up the process and cook on too high of a heat, the idea is NOT to carmelize but to soften and bring out the onions juices and flavor. Make the dumpling dough during the wait if you want to throw them in.
2. In a seperate pot mix water/bouillion to proper proportions, add onion mixture and rosemary branch, bring to a boil. Add dumplings here if you are making them. Cook 10-15 minutes.
Dumplings:
3/4 cup non-dairy milk
1 teaspoon apple cider vinegar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 tsp oregano
1/2 tsp dried rosemary
3 TBSP olive oil
Directions:
1: Whisk together "milk" and vinegar and set aside for a couple minutes.
2: In a large bowl combine flower, baking powder, salt, oregano and rosemary.
3: Add oil to milk mixture and stir into dry mix.
Dumplings should be moist without being sticky. If too wet add more flower, if too dry add more milk.
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