Celery is known for being lot of things, but creamy isn’t one of them; however, when it’s cooked with potatoes, chicken stock, heavy cream, and butter in the Anova Sous Vide Precision Cooker, then pureed, it takes on an entirely different profile. Serve this cream of celery soup warm or chilled, with celery leaves and a drizzle of good extra-virgin olive oil. Like most soups, this one is better after a night in the refrigerator and will hold for up to three days.
One of the many things I love about Thai food is the harmonious balance of big, bold flavors, and this classic soup is a prime example. There’s some throaty heat from the red curry paste, luscious sweetness from the coconut milk, a touch of fresh acidity from the lime juice, and a punch of umami from the fish sauce. Thai Coconut Chicken Noodle Soup - Stephanie Hua
Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found a
We’ve been guilty of starting vegetable stock on the stove, then nearly forgetting about it completely, leaving a safety hazard for our family. This easy sous vide vegetable stock recipe is a much safer, and reliable, option.
Potatoes and leeks are a classic fall flavor combination, and when prepared together in the Anova Sous Vide Precision Cooker, they make a perfectly balanced soup. Including prep, this easy soup recipe takes less than two hours, so it’s a fantastic weeknight dinner.