If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I tie heads in cheesecloth with spices (bay leaf, black pepper, coriander seeds, a couple of cloves, red chili, a star anise...), half an onion and some reject celery, cover with boiling water and let simmer for an hour or two or steep overnight on the 'warm' setting. Then I drain the broth, pick all the meat and cartilage I can from the heads (the tastiest part is behind the cheek and the cartilage), discard the rest, and stuff the soup with cod fillet or more salmon/other seafood. Then I throw in a bit of bock-choy or chopped onions, maybe some carrots. But, normally I like it to be all about fish and a wee bit of green.
Similarly easy but spicy/different...
Chicken stock + broccoli, carrots, cauliflower, + Butternut or other dense winter squash (I like buttercup particularly) + curry powder + garlic + lotsa ginger + cock sauce + cream or ricotta.
Sometimes I add chicken meat too... or a couple of eggs swirled in like egg drop soup... for protein and make a meal of it.
I do "What'sIt" soups ALL the time!
Formerly known as 'garbage can soup'... What'sIt Soup sounds better.
There is no exact recipe for any of the many, many, ways of making What'sIt soup... just general ideas.
Somehow it always comes out exactly right!
“You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
And that's why I'm here eating HFLC Primal/Paleo.