(i had to buy steel wool and spend an hour of my life scrubbing the bottom of this fucking stock pot bc my roommate just let it crust up with burnt rice) BROTH TIME HAS COMMENCED!!! just parboiled these beef bones & oxtails TWICE.....NOW WE EXTRACT THE COLLAGEN!!!!
Let it get to a good active simmer again, keep stirring once in a while. Butter, broth, more spices anytime during this process. Let it go for a bit. Add more whole garlic after it's cooked dowm, and add the other cans of broth and artichoke, making sure it still has liquid to simmer off. 4/
Add tomatoes and broth or water to the crock pot or dutch oven first. Make sure there's plenty of liquid to simmer down. Add garlic, herbs, spices as you see fit Once it's got a good simmer on the urge of a boil going, add one of the cans of artichoke hearts and all the liquid, don't drain 3/
Jnx's Hick Tomato Artichoke Soup🧵 Crock pot or dutch oven Two to four large cans of whole peeled tomatoes, no added sugar, plum tomatoes are best Two to four smalls cans of unmarinated artichoke hearts, whole or quartered, small whole is best Vegetable or chicken broth, you pick, a lot 1/
Is a broth a form of soup or a different thing altogether? And I've drunk broth, so is it a drink?
is tomato soup a soup OR A BROTH?
The packet chicken noodle soup I remember from childhood was more of a clear broth with green flecks of parsley.
Asking everyone to contribute and taking all the stake holders into account makes the soup richer, even if every constituency is only bringing part of the broth. Brane: I know a great poem about that, where's my Marge Piercy books!? Me: Brane, we put in the three sisters, ok?
Pinot Noir: it's a light-bodied red wine that complements the umami flavors of the broth and the richness of the toppings. Additionally, Pinot Noir's light body and smooth texture, make it easy to drink and gentle on the palate, which can be soothing when you’re feeling down.