SC - trencher question (WAS: table manners)

[Michael P Newton]

Stefan asks:
>’ll have to look this one up. I think I have that book *somewhere*
around
>here. (yellow cover, spiral binding, yes?)

>However, my question was more to the overall soup base and not just
>whether it had some meat broth in it. This one appears to me, not
>having ever made it, to still end up being a white/cream base rather
>than a brown, meat one. I imagine there is a better, more precise way
>to phrase the question than I initially did.

We made it recently for a feast.  It doesn't have a white base, due to
the fact that almond milk is not white like regular milk (at least mine
wasn't).  Here is what I used, but I don't have my exact redaction:

White onion
olive oil
white wine
almond milk
Soppes

We cooked the onions in the olive oil until translucent, then added the
wine.  Let it all cook together for a while.  Then about a half an hour
prior to serving, added the almond milk and stirred. The almond milk was
more for tickening the texture.  We served the soppes on the side.
(please excuse me that this is not exact).

Does that help?

Murkial

Christi Redeker
Digital Equipment Corporation
Colorado Springs, Colorado
christi.redeker at digital.com

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