10 simple additions to vegetable soups
- Contributed by Catsrecipes Y-Group
- Cookbook: How to Cook Everything
- Typed by: Susan firstname.lastname@example.org
Not all vegetable soups are the same; I would not, for example, add croutons to Miso Soup. But here are some things to consider:
- Any croutons.
- Any grain, cooked in the soup or left over (rinse first to remove unwanted seasonings).
- Any vegetable that will not greatly change the character of the soup.
- Small pieces of rind from parmesan cheese, or grated cheese.
- Any leftover bits of meat.
- Freshly chopped herbs or quick-cooking greens.
- Any spice you like, from jalapenos or other chiles to lots of black pepper to curry powder or other spice mixtures.
- A drizzle of extra-virgin olive oil (or, for soups with Asian seasonings, dark sesame oil)
- A swirl of pesto, especially in Italian soups.
- Leeks braised in butter or oil.
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