This is why the vegetables are roasted first.
Odds and ends of chicken parts, how macabre, I'm pleased to have them out of the freezer. I have chicken broth but I want to get rid of these. Pressure pot makes quick work of it.
Here is where the Cuisinart shines, just load it up and let it run for five minutes but I did not drag out that heavy thing. The immersion blender does a less thorough job of it due to all the fiber to process and the volume. I don't care about the mixture being smooth as silk. I don't mind if some of the fibers remain.
Taste-tested this and decided it needs substantial increased body, the type that butter provides.
And dry vermouth.
This changed the delightful butternut squash sweetness to noticeably less. Sweetness returned with mere teaspoons of brown sugar.
Crackers turn out damp like bread. They're returned to the oven and reheated but not baked and cooled in series repeatedly (three times) until they are completely dry, light, and crisp.
My oyster crackers are square and they're cheese-flavored.
One pint of soup.
Two tablespoons heavy cream drizzled around.
Cinnamon is great but it discolors the soup. It's good sprinkled on top. So is nutmeg. Chile flakes would be good, any kind of chile powder. The natural taste is sweet, the mixture can accept any number of serious adjustments. I was considering parsnips, carrots, and celery, and this time the full range of herbs is omitted. The rest, the bulk of it, can be changed to anything with tomato, avocado, tahini, peanut butter, fennel, chicken, bacon or ham, cilantro, mint, basil, cheese, citrus, anything.
