Out of my way, soggy carrots.
dread encountering a chunk of cooked-to-death carrot bobbing in my bowl of soup, especially when I think it might be a gently yielding sweet potato.
It's the perennial soup problem: Vegetables infuse broth with great flavor , but by the time the long-simmering soup is ready, they're bland, bloated, and overcooked. Molded baby food.presents a solution to the conundrum: Instead of adding all of the vegetables at the beginning, she staggers it like a relay race. The first set of veg—a quartered onion plus roughly chopped carrots and celery—goes in at the beginning, their flavors seeping into the soup as the chicken cooks.
But once those vegetables are exhausted, they're strained and switched out for a fresh set of thinly sliced celery and carrot. These are added for the final 4–5 minutes of cooking so that they're tender but nowhere near mushy.
But how can you apply this information if you're going off-recipe at home? First, if you're making stock from scratch, set aside some of the vegetables so that you can add texture and freshness to the final product. Or, if you're just thinking about when to add what, consider approximately how long an ingredient takes to cook before you toss it in the pot. Potatoes, sweet potatoes, winter squash, kale/chard/broccoli rabe stems, broccoli stalks, cabbage—can get added early: They take a while to lose their bite. But quick-cooking things—asparagus, peas, thinly sliced carrots and celery, leaves, small florets—should be saved for the end.
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