I suppose the way it was written was just traditional. And (though no Joan Nathan) I also learned it that way and had a recipe for this soup/stew published in the 1980s in a cooking magazine of The Globe and Mail newspaper. But, yes, you could get more flavor from sautéing the aromatics before adding the water or broth. And since every family has its own way of doing traditional recipes, worth a try. Please tell us how it works out, how it tastes.
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But, yes, you could get more flavor from sautéing the aromatics before adding the water or broth.
And since every family has its own way of doing traditional recipes, worth a try.
Please tell us how it works out, how it tastes.