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Do you like you soups or stews blended or just like broth with cooked vegetables floating around

Answered on August 19, 2014
Created August 15, 2013 at 1:23 AM

I'm a great cook, so taking any food and basing a recipe around it and making it taste good is no problem. I usually get alot of my vegetables from soups/stews. I'm just asking on you opinions on wether you like your soup to be cooked and blended to make it consistent or wether you like to just cook it for an extended period of time so the vegetables get softer and sweeter and become infused with the stock and then just eat it like it is(I could see apple carrot ginger stew working really well like this while a soup based on less sweet vegetables like cauliflower would work better blended).

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2 Answers

1
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on August 15, 2013
at 03:31 AM

It depends. Sorrel soup (sorrel, potato, onions) and squash soup (squash), I prefer blended. Summer corn-tomato chowder (corn, tomato, and whatever is in the garden, usually zucchini, and onions) I prefer in pieces.

1
1f9b52f29960095986234231d91e1967

on August 15, 2013
at 02:03 AM

As I have no particular attachment to sweetness in foods, I prefer the solid, real consistency of all soups, especially less sweet ones, such as cauliflower. I find the nuances more subtle this way, but blended soups, such as gazpacho or other artistic(blended for the aesthetic of its particular flavor as compared to being solid, and unblended) soups, can be very tasty and interesting, too.

My digestion also does not agree with meals of purely liquid/puree-consistency foods in general.

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