Soup aspic?
I make delicious chicken stock/fresh cauliflower/yellow bell peppers/bulb fennel/celeriac /truffle oil (‘inspired’) puree/soup which I’ve served cold and hot.
Delicious. The best soup I’ve ever made!
I made a lot and froze most of it in containers.
Is it possible to now add some gelatin to a thawed container of the soup Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude