This one should be really easy to figure out.
this post was submitted on 08 Jun 2025
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You may want to try it by sauteing first to see the difference. It's about chemistry, and there's a reason why every culinary school will instruct students to sautee first when it comes to Alliums.
Here's a decent read on it: https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew
If you want a super deep-dive: https://www.sciencedirect.com/science/article/abs/pii/B9781845691837500111
But really if you like the way you're doing it, keep on keeping on. Not trying to change your mind, just saying there's a reason people do things a certain way when cooking π
I want you to know up front that you came to my post to open your mouth. I didn't come to yours.
Your first link is very specific that if a recipe calls for sauteing then you shouldn't skip that step. Your first link is not specific to creamed soups and is a general guideline. This recipe doesn't call for it. It didn't call for it the first time I made it 20 years ago and nothing has changed since.
Are there versions that do call for it? Yes. And people are welcome to make them.
The first link mentions long cooking but isn't explicit about how long of long. This recipe is about 20 minutes. Not normally considered "long."
I have taste buds and a working nose and would notice any latent bitterness or acridness. In fact just this week I posted about how to solve the problem of acrid and astringent flavors in wild blackberries. My wife can't even taste it in them. But I can.
I have fed this to a lot of people including professional chefs. Never once has anyone ever mentioned any off flavors. When I say it's not an issue here it's because it's not an issue here.
Your second link is useless. It contains a publisher summary of a whole paper instead of the actionable text from pages 200-226. I looked but couldn't bring a copy online. Google books has it but only the first ~80 pages are available.
I do appreciate helpful advice and tips. But I don't appreciate people telling me there is a problem when there isn't a problem. Most people are like that.
This link hurts me as much as it might hurt you. But here is a version from international fraud Robert Irvine that doesn't saute. Here is different one. And another
As you can see there are versions out there that don't saute.
Woweeee.
Really not trying to start something, but since you opened the door...
That recipe specifically mentions only using the white portion of Leeks, which you did not do. You don't use the green parts for the very specific reasons I mentioned and linked to. There is a better version of this soup, and I was just trying to help you out, friend.
Here you come with some agro response like I was intending to offend your culinary skills, when I actually said just keep making it the way you like it.
Get some help.
Yeah, a bit of an over reaction. I reread your original comment about sauteing and it was not phrased at all as criticism, but as a suggestion. Don't know what provoked that wall of defensiveness.
It was the "I know what's good for you. You should listen to what experts do. I know that that tastes like ass despite never eating it." mentality of the reply combined with a link that was useless.
Those words were never sent. Don't know what you mean. Literally only said there is a reason people do things a certain way, which is just a reference to the historic knowledge of certain processes. I even said to just keep doing it your way.
Calm down.