Wednesday, January 30, 2008
Oil On Soup
I always see the chefs on tv do this, that is, dribble some oil on the top of soup. I always thought it gross, but I am now obsessed. It's especially good for a thicker, blended soup (don't do it for a broth) as it's pretty much just one flavour. It just adds another level, or dimension. Your oil shouldn't be the really cheap stuff as you can actually taste it. Try it, I love it. I have a pourer on my olive oil bottle, if you don't I would pour oil onto a teaspoon and then use that to dribble it round in a circle. Straight from a bottle may result in an overpour. Ok, now off to Red pepper soup.
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