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Step 5Finish for the Day
Yes, for the day. This stuff is AMAZING second day soup. Which makes it even slower. How do you finish? Ah, yes....
When your wine has reached a nice syrupy consistency pour in your broth. Do this a cup at a time to help deglaze any extra deliciousness (called "fond" because we're fond of it). This should take a quart of stock, but it could take less or more. It's really up to you. I like a good thick soup, so I do a little less. If you use all the stock, there will be no problems because you can a) leave it as is or b) reduce it until its the consistency you like. Option B will give you a richer soup.
This is the point we add our herbage as well. I toss in my bay leaf and thyme at this point, and sometimes a little extra splash of wine or apple cider (I didn't tell you about that because it is a secret ingredient). If you're using fresh thyme with all the stems and whatnot, you can tie it up in a little bouquet which has a French name as well. You'll take that out later.
Right now, you'll let this all simmer on the stove for 30 minutes. If you're at your preferred consistency this very second, toss in a cup or so of water so it will not get even thicker.
And then, let it cool and toss it in the fridge for the day. This is an optional step, but it tastes so much better the next day. Otherwise, go to the next little bit.
When your wine has reached a nice syrupy consistency pour in your broth. Do this a cup at a time to help deglaze any extra deliciousness (called "fond" because we're fond of it). This should take a quart of stock, but it could take less or more. It's really up to you. I like a good thick soup, so I do a little less. If you use all the stock, there will be no problems because you can a) leave it as is or b) reduce it until its the consistency you like. Option B will give you a richer soup.
This is the point we add our herbage as well. I toss in my bay leaf and thyme at this point, and sometimes a little extra splash of wine or apple cider (I didn't tell you about that because it is a secret ingredient). If you're using fresh thyme with all the stems and whatnot, you can tie it up in a little bouquet which has a French name as well. You'll take that out later.
Right now, you'll let this all simmer on the stove for 30 minutes. If you're at your preferred consistency this very second, toss in a cup or so of water so it will not get even thicker.
And then, let it cool and toss it in the fridge for the day. This is an optional step, but it tastes so much better the next day. Otherwise, go to the next little bit.
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