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159

I used some bottle of wine I've had forever - viognier - which was kinda bright and fruity. I didn't think the lemon juice would be necessary but it did brighten it a bit. Next time I'd add the tomato paste before the wine. Just to cook it a bit more. This was really good. I used beef broth but the original recipe called for chicken. I'm still waiting on J to come over and give his verdict (he's playing Lies of P).

I used some bottle of wine I've had forever - viognier - which was kinda bright and fruity. I didn't think the lemon juice would be necessary but it did brighten it a bit. Next time I'd add the tomato paste before the wine. Just to cook it a bit more. This was really good. I used beef broth but the original recipe called for chicken. I'm still waiting on J to come over and give his verdict (he's playing Lies of P).

(post is archived)

[–] • 0 pt

Nice! I'm doing this next week.

[–] • 1 pt

Honestly, up until recently I've been a very heavily meat soup/stew kind of person but going through these cookbooks has given me a new perspective. This one was way good for not having big chunks of beef in it.

There are some more simple soups I'm reconsidering trying, now. There's one in that monastery book with just a lot of garlic. With a sandwich it might be wonderful.