Welcome to our weekly reunion. We begin with a request from what we might call the Soup School Department here at Fare Exchange. “Curious Cook” has discovered the roasted vegetable version of Better Than Bouillon. “I was surprised that a broth with no meat could taste so rich and flavorful. Could someone provide a recipe for a homemade vegetable broth as a base for soup?”
Mr. or Ms. C continued. “Also, I have tasted a light soup that contained both chickpeas and spinach, and I would really like some recipes for chickpea soup. I believe there is a Moroccan version that is either a soup or a stew, but have never tasted it.”
Cranberries have been popping on these pages of late, but here’s an anonymous request for raw cranberry sauce — “or should it be properly called Cranberry Conserve?”
PAN COOKIES