I must be losing my touch
I recently made soup, as I often do. Vegetable soup. 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. Sadly, no. 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.