I recently made soup, as I often do.
Just in case you were wondering.
I served it into seven containers to be frozen and one bowl for my dinner.
It didn't seem quite right.
The broth was fine,
(it's a perfectly good word, put it in front of wine or dining and you've really got something),
but the vegetables were a little....ummm...strong.
I ate it anyway, thinking that perhaps the next servings would mellow out a little from having been frozen.
Again, the broth was fine, while the vegetables still tasted too strong.
Perhaps I'd used too much of the green part of the leek?
I thought about thawing and tossing the lot, but changed my mind.
I thawed, then strained out the vegetables, and was left with just clear broth,
which I will have as a lunch food with crusty bread, instead of as a hearty veggie filled dinner.
Next time I make soup, I'll be more careful.
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