You may remember my matzoh ball soup from last month? Well, I froze the rest of the soup for later. (Not the matzoh balls, however, those need to be made fresh). So, here is that soup again served with curly egg noodles this time, and carrots, celery, shallots and garlic sauteed in a little of the chicken fat.
The freshly sauteed vegetables, cooked to the point of caramelization, bring a new richness to the previously frozen soup.