I Rolled With It - 2/25/09
The rolls were a good accompaniment to the Tunisian Soup with Chard and Egg Noodles on page 71. The rolls may have been dense but they made great soup soakers and this was a good soup. I was pleased with how easy and flavorful the soup was. I suppose now is a good time to tell my secret to chicken stock when I haven't had time to simmer chicken parts for hours. I use that chicken bullion powder and have used that in place of chicken stock in all but 2 of the recipes that called for chicken stock. I think it works great and at around $2.50 for 30 cups of chicken stock, the price can't be beat. This was the one soup I thought I might regret using the "fake" stuff, but I was very pleased with the flavor. I think the harissa sauce was a strong enough flavor to hide any difference between actual stock and my easy substitute. Another surprise was how much I enjoyed the chickpeas in the soup. I've mentioned before that my mom made hummus as a kid and I hated it. Ever since then, I've had no luck with chickpeas myself. I now enjoy store bought hummus that is smooth and highly seasoned but I always felt that anything I made with chickpeas had that gritty bland taste I hated as a kid. Maybe canned chickpeas have just gotten better but I loved the chickpeas in this soup and so did Eyrleigh. They were the only part of the soup she would eat. I think the seasoning had absorbed into the noodles too much for her liking.
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