Basic Soup Improvisation

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 parts onion

½ part garlic

2 parts members of cabbage family (cabbage, cauliflower, broccoli, etc.)

½ part carrot

¼ part celery with leaves

½ part root vegetables (celery root, rutabaga, turnips, etc.)

1 part leafy vegetables (salad greens, chard, kale, turnip greens, mizuna, dandelion, escarole, endive, collards, etc.)

1 part dry white or red wine

Water as neeeded

* Note: Wine is a powerful flavor booster because alcohol opens up flavors that neither fats nor water release. Also, red wine is high in umami, a chemical component of some foods which heightens flavors. So be generous with the wine. Use white wine in pale soups, red in dark ones, and anticipate 1/2 cup for every 8 cups of liquid. Contrary to rumor, all the alcohol in wine and other spirits does not cook off. note: Note: Wine is a powerful flavor booster because alcohol opens up flavors that neither fats nor water release. Also, red wine is high in umami, a chemical component of some foods which heightens flavors. So be generous with the wine. Use white wine in pale soups, red in dark ones, and anticipate ½ cup for every 8 cups of liquid. Contrary to rumor, all the alcohol in wine and other spirits does not cook off.

Directions at splendidtable.org

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