And now, take it away, Victoria!
the Soup Queen
|Victoria Hamilton, author of|
the national bestselling
Vintage Kitchen Mysteries
Now I still do the same . . . but mostly because it is so soul satisfying to make a steamy, fragrant, delicious pot of soup. I have never thrown away a chicken or turkey carcass in my life without making it into the basis of soup. I buy extra turkeys this time of year so I’ll have more turkey dinners, but also because they will make gallons and gallons of my favorite, turkey vegetable soup.
Over time I have developed a lot of ‘must do’s’, but soup is the most forgiving of foods. There is no recipe for my soup, just some tips. So here we go...
Making Great Soup
* And on the subject of herbs. I use 'em if I've got 'em, but great broth is great even without herbs, especially if you used herbs when roasting the chicken or turkey. I do often use thyme, rosemary, savory, marjoram--whatever I have--but it's not necessary every time.
* That being said, almost any vegetable can go into your soup. I have used: green beans, yellow beans, cauliflower, broccoli, canned tomatoes, potato, celery, onion, carrot, cabbage, parsnip, and more than I can even remember. It’s great if you've just got a handful of something left, like the soup that is simmering on my stove right now that has the last of the green beans in it. You can add even cannellini or navy beans to your soup!
Freezer I’ll Shoot...
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*Soup photo courtesy of Stock.xchng, royalty free stock photos.
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joining us today, Victoria!