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Originally Posted by desertblues
Ho, ho...is that a glass of red wine?  |
Barbera d'Asti. It is now our vin de table. I still have about 18 1.5 l bottles (boytiglioni), and i want to get rid of it and give back the empty bottles to the guy who sold me the wine. That was the deal. When he learned that I had become nonalcoholic, he erupted in a big laugh on the telephone. Will not last he said to my wife, he is too smart to give up a good thing. Well, If he just knew what I am gaining ...
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Originally Posted by Iridal
I'm glad you liked it 
And thanks for the tip! I also cut my vegetables in little pieces, and I usually use warm tapwater. I hadn't thought about using boiling water yet though. |
It is a great special soup. Now I will make it my way, without losing that magic little Brussels sprout spark it has, that is unique and so pleasing. ( I know why it is such a surprise: because in a cold night like to night, still full winter, it brings a little springtime touch to taste and savor), No bacon, no crouton. Few touches that will lift a little the flavor, but just a little. I will experiment and if successful report.
The water in the kettle (2KW) gets heated much faster than in a pot. That's the idea. Why wait for nothing. We want to get that done and than have fun.
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Originally Posted by kindlekitten
one of the things that using already boiling water with cooking vegies does is scald them. you get a quick cooking without turning them into mush which is what can happen when they are slowly brought to a boil. the scalding method is used frequently in canning
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Good to know. I have being using the trick mostly to cook pasta. I got the sprouts soft enough to blend them in about 15 minutes. By that time the potatoes (yellow btw) were already very soft. Next time I will cook the sprouts a bit less, to save that fresh green springy taste that gives charm to the soup.