| There is nothing like a delicious
hot soup on a cold or rainy day. The steamy concoction of
subtlely blended ingredients give off an aroma that is usually
irresistible to most. For dieters it is a dream come true
since it provides a delicious yet suitably healthful option.
By their very nature soups are very customisable, making them
a highly versatile food to prepare for your family. Croutons
and other garnishings give additional zest.
To make the "stock" mentioned in the recipes, you need
to boil the required amount of whichever meat in water (enough
to cover the meat completely) and salt to taste, till cooked.
In case of Chicken and fish (white meats) this is easily
done in a regular vessel. And in case of beef and pork (red
meats) it is advisable to cook them in a pressure cooker
for a more tender succulent result. Once the meat is cooked
you can drain off the resulting water (meat stock), and
freeze in ice trays for future use. If they are not thawed
out in between the cubes will last upto 3 weeks.
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