Late to the party as usual. Adding a 'flavor bomb' at the end of cooking soups/stews. In particular bean/legume soup. Strongly flavored herbs-cilantro, chervil, rosemary etc-with some wine vinegar/citrus juice/wine, fresh garlic paste, aioli etc can add a whole simple fresh layer of flavor. Let them float on the top, they will get stirred in naturally. Just a few tablespoons, not a lot. Nuanced.
Late to the party as usual. Adding a 'flavor bomb' at the end of cooking soups/stews. In particular bean/legume soup. Strongly flavored herbs-cilantro, chervil, rosemary etc-with some wine vinegar/citrus juice/wine, fresh garlic paste, aioli etc can add a whole simple fresh layer of flavor. Let them float on the top, they will get stirred in naturally. Just a few tablespoons, not a lot. Nuanced.
Late to the party as usual. Adding a 'flavor bomb' at the end of cooking soups/stews. In particular bean/legume soup. Strongly flavored herbs-cilantro, chervil, rosemary etc-with some wine vinegar/citrus juice/wine, fresh garlic paste, aioli etc can add a whole simple fresh layer of flavor. Let them float on the top, they will get stirred in naturally. Just a few tablespoons, not a lot. Nuanced.