FOOD NEWS
The French Simmering Method That Ensures Richer Soups
BY ANNIE JOHNSTON
Smothering is a traditional French-American method of cooking that involves cooking vegetables or meat with liquid in a covered pan over low heat.
The liquid creates steam, which then allows the ingredients' flavors to slowly develop and fuse together, resulting in a pronounced and robust taste.
After smothering vegetables — which should be left to smother for a least four hours — you can follow up by pureeing them for a creamy, naturally flavorful soup.
Pureeing the vegetables isn't a must. In fact, you can smother them right in the soup's broth, as these types of liquids are perfect for adding flavor to the steam.
Any type of vegetable works great for smothering, so you can use this technique on any soup recipe that involves vegetables.