Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, November 2, 2011

Chicken Soup with Parmesan

Sometimes you just need a bowl of chicken soup and that’s why I always have a jar of chicken stock paste in the fridge, I prefer Better Than Bouillon.  Last night after dissolving some of the stock into four cups of boiling water I added some linguini noodles that I broke up into quarter lengths, cooked for ten minutes, then threw in some chopped spinach I happened to have around.  Arugula, carrots, celery, or scallions would have worked as well, but no need for too much, best to keep it simple.  But the key to making this ordinary looking bowl of soup amazing is to stir in a quarter cup of grated parmesan before serving, half a cup is even better.

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