Bean soup report

[cjsmith]

I owe folks a report on the bland bean soup. I had time to try only two things.

garam masala: The first attempt I was already eating as I wrote the post: the bland soup plus a generous spoonful of garam masala. That was the first thing that smelled good next to the soup. The result was unusual and exotic in flavor, as might be expected, but quite tasty.

fennel and Italian: The next, inspired by ladycelia, was ground fennel seed and "Italian herb seasoning" mix. (I didn't have poultry seasoning.) That too was tasty, but it seemed to want something more. Probably I could have cranked up the amount of additives.

What I really wanted to do was brown some mild Italian sausage and stick it in there. I think that's what my mother did with the remaining servings, in fact, after I was headed back to California.

Comments

[roseembolism.livejournal.com]

I think I did something similar with a bean soup, except with spicy italian sausage.

[cjsmith.livejournal.com]

Mmmmmmsausage. I need to make up another batch of bean soup now that my previous batch and I are three thousand miles apart. This time with flavor!

[ladycelia.livejournal.com]

Ah, see the poultry seasoning has sage, which the Italian doesn't tend to have. That's one of those key flavors. I'm glad it kind of worked. Another thing that I often do with soup is add a dash of vinegar. The kind depends upon the soup. Red wine or sherry vinegar (not too much) can really brighten things in the same way that lemon can brighten flavors.

[hitchhiker.livejournal.com]

definitely. along the same lines, a dash of tabasco or worcestershire sauce works very well in the right soup