kitchen essentials: spicy soup base

How To Make kitchen essentials: spicy soup base

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  1

  PREP/PREPARE
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  2

  What you will need? Some of the ingredients in this mix are not finely ground, so you will need a coffee, or spice grinder, to blend all the spices together.
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  3

  Storage Of Homemade, Dry Spices Because homemade spices do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), If properly stored, this spice should last 8 – 10 months. FYI: Some folks recommend placing your dry spices into the freezer; however, I would not recommend this for two reasons: 1. All tests show that keeping them in the freezer does not do anything to make them last longer, so why bother. 2. When you open that cold bottle, the dry spice will begin to absorb water from the air, like a glass of ice water will condense water on the outside. Eventually, you will not have a dry spice but a solid brick.
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  Gather your ingredients (mise en place).
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  In order for these spices to easily dissolve into your soup, you should place them into a spice or coffee grinder and grind them until they are a powder-like consistency.
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  Add them to your soup. I would recommend starting with a tablespoon of base per quart of soup, then add more, a bit at a time, until you like what you have.
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  Store remaining powered base according to the above suggestions.
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  PLATE/PRESENT
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  Serve the soup with your favorite sides. Enjoy.
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  Keep the faith, and keep cooking.
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  11

  Namasté
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