Ok Wil, with that voice and delivery, you should be narrating fiction for Audible. And the soup sounds lovely (not just thanks to your voice). Bookmarking it to make if it ever cools down here in Virginia.
Oh Wil, that soup looks just right! I am definitely a pusher of water-based soup or freshly made stocks as that is how I learned here. But I might just keep you rowing all afternoon, Winter Man, as it is blazing too hot in the southwest of France to cook. Bravo.
Thank you so much. It just goes to show not to rely on assumptions and how one has always done things. And as for temperature ...I have to admit, it's even turned a little warmer here as well this week. 😊
Aurinko paistaa no more. Speaking of sausages, I remember a very awkward moment when a friend served us Mustamakkara and told us what it was. Regular makkara though, that stuff is good.
Well that's very kind, thanks. This soup is really very lovely. When I first heard the basic recipe I questioned the lack of stock. Every soup I'd been taught to make used a stock. But it really doesnt need it. It makes things much easier. Thanks so much for reading, Ramona!
I would eat anything with whitefish in it. This looks fantastic.
Fishsoup 🤢🤢 sorry
😘
🫡
Ok Wil, with that voice and delivery, you should be narrating fiction for Audible. And the soup sounds lovely (not just thanks to your voice). Bookmarking it to make if it ever cools down here in Virginia.
You're far too kind. Thanks for checking it out. Very much appreciated.
Your fish soup looks delicious. Enjoyed hearing your kind voice.
Thanks so much, Judy. Never had my voice described as kind before. :) I hope I live up to that in character!
1. You need to try making avgolemono (chicken or, my favourite, fish). 2. YOUR VOICE! What a delight. Love to you and your beauties x
avgolemono sounds like just my kinda thing. Love to you guys as well! Greece looked amazing from the looks of it on Insta!!
Oh Wil, that soup looks just right! I am definitely a pusher of water-based soup or freshly made stocks as that is how I learned here. But I might just keep you rowing all afternoon, Winter Man, as it is blazing too hot in the southwest of France to cook. Bravo.
Thank you so much. It just goes to show not to rely on assumptions and how one has always done things. And as for temperature ...I have to admit, it's even turned a little warmer here as well this week. 😊
🤣 “I Am Become Winter” .... Winner of the Palme d’Or 🥇 The soup looks absolutely delicious and the cooking outdoors is so much fun to watch, Wil!
Haha. I can at least say my soup-making is better than my film-making. And thanks for watching, was fun to make as well!
Aurinko paistaa no more. Speaking of sausages, I remember a very awkward moment when a friend served us Mustamakkara and told us what it was. Regular makkara though, that stuff is good.
Walther! My friend! I love mustamakkara!!!
You can have my allotment LOL
Haha. Sold.
Your fish soup looks and must be heavenly. Much better than my grandmother's Kalamojakka!
Well that's very kind, thanks. This soup is really very lovely. When I first heard the basic recipe I questioned the lack of stock. Every soup I'd been taught to make used a stock. But it really doesnt need it. It makes things much easier. Thanks so much for reading, Ramona!
I love the idea of using rye bread as a thickener. That should work in all cream soups.
Agreed. I made this recipe again along with the rye bread this week (in the relative ease of my home kitchen) and used salmon. It was so good.
Excellent! I'm going to have to try that.
How very kind of you. Thank you so much for your support.