littlek wrote:MsOlga, you and I should cook dinner together some time!
I don't know much about how to do roux properly. Here's what I did do. I used only olive oil (no butter), sauteed both the onions and fennel (and parsely and cilantro) before adding the flour (yes, you had the right tree). Toss in enough flour to soak up the remaining oil and let it cook there until sort of elastic (if you use butter, let the flour brown slightly). Then add your broth and chard (silverbeat is a nice name!). From there, you just let the chard cook to your liking.
Tell me how it goes!
Oh, that's a soup description that is right up my alley (or tree...).
Was staring at fennel in the market yesterday, thinking, once I get my fridge moved in I can store more of these things.. I bought some swiss chard, and that's it for stuffing anything into the baby refrigerator. Onmy big fridge, waiting til the tile is down on the floor to move it here, but they'll start the machinations for that on Monday. Now to pick a tile. The one I like best is the most expensive, almost always the way it goes.
I made soup tonight too. Simmered some shrimp shells - what do you call those anyway, shrimpskins? - and used the broth from that and juice from a can of baby clams. Added two fat pinches of chili flakes, some ital seasoning (girl needs to start herb garden or will go crazy), some minced garlic, and some sliced and chopped red potatoes, simmered. Just added the clams to the pot now, shut off the flame. Haven't tasted it yet. Prolly needs something..
Have to go back and review Dag's dinner, that sounded good too..
