Now that the Christmas ornaments are all being taken off the tree and the lights are…or not…being taken off the house…it’s time to get back to the real world.
And the real-world responsibility of having to plan and prepare decent meals for our families almost every night of the week.
Having these nightly meals requires planning and thinking ahead…more so when you find our that your significant other has type 2 diabetes…the main thing I have learned this last year.
Fortunately this is also the time of year for one of my favorite things…
Soup is definitely the ultimate comfort food—both nourishing and warming to the body as well as the soul.
And soup can be made so many different ways—such as chicken noodle soup, vegetable beef stew, clam chowder—to name a few.
Regardless the type of being made, there are certain things to keep in mind as you add soup to your menu plan this winter…certain things that will always remain the same regardless the type of soup being made.
Soup is great this time of year also because as a chef, or at least as a cook, you can easily transform practically any ingredient into a delicious, satisfying meal that will allow to use whatever ingredients you already have on hand and not have to get back in the cold now that the holidays are over.
In this next series of posts, we’ll look at the ingredients and method used to make a great pot of soup…much better soup than anything you could ever get out of a can or a box…