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| Secret soup ingredients |
It's been awhile and I'm long over due for some good ol' Chinese soup. I should have been making this when I was deathly ill (ha ha) with the flu. Oh well. I've got a variety of dried herbs, roots, spices and other goods in my pantry for this.
Funny how I used to hate drinking these soups when I was young. My mother would make me choke it down after I was already full from my dinner. Of course, she also used to make it taste really strongly of ginseng (bitter) and that was part of the reason why I didn't like it either (and I was, literally, choking it down). Anyway, somehow I really appreciate it now.
Soup fail: I was so busy typing up my blog that I didn't pay attention to the soup at the beginning. I didn't scoop out the nasty scum (boiled out from the chicken fat/bones), so the soup became cloudy. Bah! Oh well, next time.
What's awesome? Vacuum sealers. I've been lazy to make soup simply because I buy whole chickens and freeze them without preparing them. Therefore, they need to get thawed, then skinned and halved before I can use them. So...they sit in the freezer and I don't make soup. This will now change. :)
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