Soup Lingo
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Soup - Important Lingo
Know the Lingo
There are two terms you might come across on your soup explorations, and they're important ones to know:
Mirepoix:
This is the holy trinity of soup-making; onions, carrots, and celery. These three ingredients are almost always the base for soups, stews and stocks. Use the classic French ratio of 2:1:1.
Bouquet garni:
French for "garnished bouquet," it's a bundle of herbs and spices to flavor soups and stocks. While there isn't one fixed recipe, some common ingredients are thyme, peppercorns, garlic, bay leaves and rosemary. They can be tied with string, bundled up in cheesecloth, or left loose and strained out once they've released their flavors.
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