Charlene D.
I'm really learning a lot in these soup sessions.. I have a new found respect for homemade chick stock, and now I have on hand and am making chicken soup weekly out of stock,
Also I took license with the squash soup.. after I made it- I added my leftover ground and cooked 100 % grass fed beef (I had steamed it in apple cider vinegar which made it delicious) and the soup became an amazing meal..
I find in these times having soup as a meal instead of having to figure out if I’m getting enough protein is easier with adding meat back to soup. And I have plenty of opportunity to have raw salads with shredded root vegetables and smoothes at other meals..
I also love. The creamy tomato soup! The best!
K Kay
I loved the Parsnip Soup. I never tried Parsnip.
I made it again and I modified my the parsnip and celery root risotto and added my sautéed mushrooms and shallots mixture-
Oh my gosh this technique is a game changer for me!
Simply stirred that in... and it was amazing.. All I needed was to add grated sheep cheese and it would have looked like Alfred Portale cooked it. Also -during the initial cooking of heating up the risotto I added a touch of white wine and then started adding the broth..Kicked it up a notch!
You are the best teacher!
Deb H.
Jan,
The Moroccan Beef Stew was absolutely delicious.
We will be including this in our weekly meals and I love that you teach the techniques and allow for all the variable!
I can’t wait to taste the Iranian Soup.
Mari S.
The chicken stock was the best! I can’t believe how flavorful this is. So many things to learn from you!
ThankYou!