Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 26

Most puréed soups and many meal-in-a-bowl soups start off with a spot of sweating. Not the sort that requires a cold shower, but sweating of the culinary sort. Foodie sweating means cooking vegetables and often herbs with a little fat, over a very low heat, with the lid clamped firmly on the saucepan. Once they are on the stove-top, you barely need to bother with them for a good 10-15 minutes, apart from giving them a quick stir once or twice, but no more. This process develops the full depth of flavour of the vegetables so don’t try to rush it. As long as the heat is low, they’ll produce enough liquid to prevent them sticking or burning.