Wednesday, February 6, 2008

Soup's On

When you travel as much as I do, you learn to make dishes in advance that you can store in the fridge for a while. Soup is a perfect example of this. In fact, most soups seem to get better after they've been in the fridge for a few days and the flavors have had a chance to meld.

I made a beef-and-barley soup a few days ago that came out well, although I probably was a bit generous with the barley — it almost looked like a risotto.

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