Q: I make stock using whatever I have in the fridge, and it's usually delicious, but I don't like the color (I used lots of wine this time). What might you suggest to turn the red closer to white not using anything dairy. Easy solution half-and-half, I know, but.... And I don't want to change the flavor either. Thank you. l appreciate any ideas.
Sent by Mary Lou
Editor: For this batch you've made, I'm afraid it would be hard to change the color (adding white ingredients would make it pink). In the future, what about using white wine instead of red? I'm also wondering if you're aiming for something closer to a ready-to-eat soup, in which case, you might try adding some cashew puree, blending some bread into the soup or adding a splash of coconut milk:
Readers, what are your suggestions?
(Image: Emma Christensen)