[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 122 KB, 1800x1200, VegetableSoup.jpg [View same] [iqdb] [saucenao] [google]
15897793 No.15897793 [Reply] [Original]

Making soup today and I'd like advice on my herbs. I'm thinking of adding basil, oregano, thyme, and sage.
For vegetables I have onions, carrots, and celery. I'm not adding any faggy noodle shit.

>> No.15897797 [DELETED] 
File: 66 KB, 474x387, FD4182A9-AD0F-4355-977E-CEB46D10B66D.jpg [View same] [iqdb] [saucenao] [google]
15897797

>>15897793
I wish I could siphon that soup into my pee hole bros

>> No.15897805

Put some cilantro in it. Call it fiesta chicken vegetable soup

>> No.15897812

well parsley of course
you could also add dill or lovage. personally it doesn't make much sense to me to add a whole bunch of different herbs to chicken soup, just a dried one and a fresh one (usually parsley) are enough for me. can't really taste much beyond that. i think in your combination, basil would overpower the rest. call my palate shit, i don't care, just stating my opinion
sometimes i like making it spicy with red pepper flakes or cayenne.

>> No.15897832

>>15897812
Cumin, cinnamon, nutmeg give an early warmth. Put a lemon and bay leaves in. No basil. Remember if they are fresh herbs don't put them in until 10 minutes before serving or the flavor will get lost.

>> No.15897835

>>15897805
>>15897812
Thanks for the input. Definitely will be adding parsley. Don't think I have any cilantro but I'll buy it for next time. I'll try omitting the basil and the oregano and see how it tastes.

>> No.15897843

>>15897832
i always put lemon and bay leaves in.
for spices i usually alternate between cumin and curcuma but i skip them a lot of the time too.
>>15897835
np. very important to listen to anon and use a bay leaf or two if you aren't already.

>> No.15897885

>>15897832
>>15897843
By a lemon, do you mean putting a whole lemon in somehow or just the juice? Also I am now going to use a couple bay leaves.

>> No.15898362

>>15897885
idk about the first anon who brought lemon up but this is how i do it, i make avgolemono, an egg and lemon emulsion.
https://youtu.be/DVVEbgn6Khk?t=263
now keep in mind, this is very heavily dependent on the amount of chicken soup you make. this guy was using a whole bird, which i don't. i make about four servings worth, so i use one whole egg (not just yolks) and the zest and juice of one lemon or a half lemon. i'd say if this is your first time, go on the lower side with the amount of lemon juice. if you're using a whole bird - use one lemon, if you're using less, half a lemon. do note you have to temper the egg, you can see how in the video too, just watch until the end. personally i like to have the soup being off the flame for 10 or so minutes before i do the tempering but his egg didn't curdle so i guess it's fine.
and i can't speak about the rest of his recipe, i'm only using the video to show off the avgolemono part